Spaghetti squash..... who knew?

 

My co-worker did.... she brought some in for me to try and it was delicious.  I decided to try to make some for myself.

And that it can be a very low calorie replacement for spaghetti.  I didn't believe it, but it can be.  And it's quite delicious on it's own.  But, I wanted to cut my calories/fat in half, while still enjoying a spaghetti dinner.  So, I made this spaghetti squash and replaced half of the amount of real spaghetti to my dinner and everyone loved it.

Just take one spaghetti squash (medium), and cut it in half length wise.  Pre-heat oven to 350 F.  Scrape out the seeds with a tablespoon and discard.  Spray a baking sheet with vegetable spray, sprinkle a little salt and pepper on the cut side of the squash.  Place cut side down on baking sheet and place in the oven uncovered for 45 minutes.  Remove from the oven and turn over.  Add 1 cup of chopped, fresh, diced roma tomatoes.  Sprinkle with  1/2 cup low fat cheddar cheese.  I used 1/2 cup for both halves.  Place back in the oven for 15 minutes on 375 degrees.  Now, you can serve this just as is.

Or, you can do what I did and serve it with roasted, baby eggplants, that were a fabulous accompaniment. Quite hardy too.  No meat needed for this meal!

 

 

And you can serve it like this....

 

 

 

Or you can scrape out the spaghetti squash with a fork after you bake it the second time (it comes out easily), and serve it along side of 1/2 cup cooked and tossed spaghetti (with a small amount of light spaghetti sauce). Add the roasted eggplant. And you have your Friday night spaghetti night with half the calories.  And you don't miss the meat either!

Just look at this dish.  Low calorie?  Yes.  Delicious? Yes. Did anyone feel deprived?  No, my guests loved it.  And most of all, I loved it and will make it again and again!