Wednesday, April 11

Baked Spaghetti Squash

I didn't think it was possible to love spaghetti squash more than I already do but this is hands down the best preparation I have come across.

It's low in calories and fat and filled with veggies which provide the only carbs. I thought about doing without the cheese but I think it's necessary to keep the filling from bubbling over the sides of the squash. In any case one serving of this delicious dish is a mere 300 calories so it's "comfort food" we can feel comfortable with!

1 large or 2 small spaghetti squashes
One 14.5 can creamy tomato soup
1/2 chopped garlic
1/2 tbsp dried minced onion*
1 tsp Italian seasoning
1/2 tsp black pepper
3 wedges of The Laughing Cow Light Creamy Swiss Cheese (this is available at Trader Joes but it's not refrigerated. I found it by the wine)
One 10 oz package frozen chopped spinach, thawed and squeezed dry*
One 7 oz can sliced mushrooms, drained*
1/4 cup chopped fresh basil
1 cup shredded skim mozzarella cheese

*I sauteed fresh onion, spinach and mushrooms instead

As with all spag squash recipes I microwave instead of baking in the oven, It is MUCH quicker. However if you prefer to bake cut the squash in half lengthwise, remove seeds, and place cut sides down in 1/2 inch water in a baking pan. Bake on 375 for 40 minutes
-Otherwise- Poke holes in squash(es) and microwave for 10 minutes. Once squash has cooled, cut in half lengthwise, remove seeds.
Scrape the strands out with a fork and transfer to an extra-large bowl.
In a medium sized bowl combine soup, garlic, dried minced onion, Italian seasoning, pepper and cheese wedges. Stir thoroughly until almost smooth.
Add soup mixture to the extra-large bowl of spaghetti squash strands. Add spinach, mushrooms and basil and mix thoroughly.
Evenly divide squash mixture between the hollow squash halves. Sprinkle mozzarella cheese over the tops.
Place on the pan and bake until filling is hot and mozzarella cheese has melted (15-20 minutes)


No comments:

Post a Comment