As I’ve said before, as a vegetarian I’ve been tired of pasta for quite some time. I never really crave pasta and can only tolerate it a few times a month.
I like CarbaNada noodles but don’t always have them on hand, and they are still pretty calorically dense (even though they have a decent amount of protein). I’ve seen several recipes for spaghetti squash but never tried it – until last night.
Here’s a nutrition comparison of 1 cup of cooked spaghetti squash (on the left) to 1 cup of enriched white spaghetti (on the right).
It’s a no brainer, right?
My grocery store only had about 4 in stock, and I chose the longest one, hoping for long strands of squash after roasting. It was about 4 pounds and cost over five dollars, so this might be a once a month kind of meal. So I googled the basics of roasting a spaghetti squash and popped this guy in the oven for about 40 minutes.
This baby yeilded over 4 cups of “spaghetti” strands, which I kept warm in the oven while I prepared my sauce.
I first prepared a simple cream sauce by sautéing mushrooms in some light butter (with garlic and onion powder) until they were browned, then added flour and skim milk. I let the milk come to a simmer and stirred until thickened.
The next step could be considered cheating, but I consider it saving a ton of time. I usually buy these to use as toppings on pizza, but I’ve found many more uses for them since I started keeping them in my freezer regularly. You could definitely substitute any roasted or sautéed veggies, but I was aiming for the creaminess of a pink sauce for my squash, which I got from the combination of my homemade mushroom cream sauce and the sauce included with these frozen veggies.
After combining my sauces and the squash, I grated 1/4 cup of parmigiano reggiano and tossed it well.
I ended up with a wonderfully creamy dish with lots of layers of flavor and minimal calories. The following nutrition facts are for 1 serving (the recipe made approximately 5 cups).
1 cup Claire's Spaghetti Squash with Cream Sauce
The roasted squash definitely has a distinct flavor on its own and could be served plain or with some grated cheese or herbs as a simple side dish. The Vitamin A & C content are great, but it still isn’t very high in protein. When eating the leftovers I plan to pair it with a crumbled veggie burger.
Don’t worry, I also made an incredibly high sugar, high calorie dessert. You’ll have to wait for that. 😉
Have you ever made spaghetti squash?