Confession: with the exception of pumpkin, I’ve hated every squash I’ve ever eaten. But I’m giving them another shot this fall/winter. This was my first time trying spaghetti squash…and I loved it!
Roasted Spaghetti Squash
Yield: a ton of squash
Nutrition: 27 calories per 100 grams cooked squash
- 1 spaghetti squash
Preheat the oven to 375°F.
Poke a whole spaghetti squash all over with a knife and roast it on a baking sheet for 1 hour. Check for doneness (the knife should easily pierce the skin), then remove from the oven and set aside to cool.
Scoop out the seeds and using a spoon, gently pull out the squash strands.
Cook the squash in a pan with butter, parsley, garlic, red pepper flakes, and parmesan.
Roasted spaghetti squash cooked with spinach, pesto, Parmesan, and mini turkey meatballs. 233 calories.
Mini Turkey Meatballs
Yield: about 40 meatballs
Nutrition: 15 calories each
- 13 grams parmesan
- 4 garlic cloves, minced
- 1/2 yellow onion, diced
- 1/3 cup breadcrumbs
- 1 large egg
- 1 pound 99% fat free ground turkey
- salt and pepper
- cayenne pepper
Preheat the oven to 400°F.
Mixed together all the ingredients. Roll them into little balls and place on a baking sheet, then bake for about 10 minutes.