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Lorraine D. Hebler

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Roasted Spaghetti Squash

By Lorraine

 
Roasted spaghetti squash is easy to prepare, and a healthy, gluten-free, low calorie dish for lunch, dinner or side dish.Do you feel hungry all the time when you are dieting? Maybe feeling denied that you have to avoid the tasty foods? Those nasty little calories can add up fast leaving you with a nagging tug in your stomach and an urge to reach for something you know will cause guilt. Roasted Spaghetti Squash to the rescue!
 

 

Roasted spaghetti squash is easy to prepare, and a healthy, gluten-free, low calorie dish for lunch, dinner or side dish.Maybe you are just trying to eat healthier and feed your family cleaner food with less additives on the label. We love roasted spaghetti squash simply served with stewed tomatoes on top. Some fresh ground black pepper and a little grated Parmesan or Asiago cheese is really all it needs for a tasty dish.
 
 

Weigh loss Challenge

My husband participated in a weight loss challenge this past winter. The goal was to lose 7-percent of your body weight in three months. He did really well, lost 17 pounds and met his goal. He looks better and feels better.
 
 
After his hard work he certainly doesn’t want to regain a pound. He learned portion control and what foods he can eat in quantity and what foods are reserved for treats. He also gained an appreciation for foods he would had passed on and now enjoys. Roasted spaghetti squash helped him reach his goal.
 

Roasted Spaghetti Squash

This really isn’t a recipe. Just a how-to for baking the spaghetti squash.
 
The hardest part about this meal is cutting the squash.  These babies can be difficult so use caution to protect your fingers.
 
 
 
Carefully pierce the squash and cut through. You may have to work through both ends.
 
 
The inside is full of seeds and pulp that needs to be removed.
 
 
Using a spoon, scrape out the seeds and stringy fibers.
 
 
Lightly brush on olive oil.
 
 
Sprinkle with a little salt and pepper and bake in a 375 degree oven for 45-60 minutes or until tender. Many recipes say to place the squash cut-side down into the dish. I place it cut-side up because I like the tinge of brown along the tops. You can bake it either way.
 
 
 
Remove the baked squash from oven and let it rest until cool enough to handle. Using a fork, scrape the flesh to create long strands.
 
 
I like to add a can of stewed tomatoes onto the squash and then shave some Parmesan cheese and sprinkle parsley on the top.
 
You can pour on your favorite pasta sauce or marinara sauce and any cheese you like. Slices of cooked chicken will make it even heartier.
 
There are only 40 calories per cup of baked spaghetti squash. Isn’t that incredible? 
 
 
Roasted spaghetti squash is easy to prepare, and a healthy, gluten-free, low calorie dish for lunch, dinner or side dish.
This is a super simple way to serve spaghetti squash. I am amazed how easy, inexpensive, and versatile it is to cook with this gluten-free vegetable that is void of carbs. Spaghetti squash is a healthy and delicious comfort food.
 
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Healthy spin on a classic, a blended burger is moist and juicy using a combo of finely chopped mushrooms and ground beef. A perfect Umami mix that you will feel happy about enjoying!
 
 
Balsamic Vinaigrette AsparagusLooking for an easy and delicious side dish for your Easter or holiday dinner? Marinated balsamic asparagus is made ahead allowing the balsamic salad dressing to flavor the fresh spring asparagus. Great with a baked ham, roasted turkey or prime rib meal.
 
 
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Baked acorn squash couldn't be easier. Bake the sliced and seeded squash with butter and maple syrup until fork tender. A lovely autumn side dish.
 

 
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Filed Under: Recipes, Vegetables & Sides

Comments

  1. NanaDiana says

    May 5, 2017 at 5:17 pm

    I just had this same thing about two weeks ago. However, I am lazy and take my spaghetti squash and poke it a few times with a fork or knife and then cook it in the microwave and cut it and deseed it after cooking. I love this kind of 'spaghetti'…xo Diana

    Reply
  2. Ann Thompson says

    May 4, 2017 at 9:35 pm

    I've never had spaghetti squash but have been wanting to try it. Your pictures make me want to try it even more

    Reply
  3. Kristina says

    May 4, 2017 at 11:38 am

    We grow spaghetti squash in our garden. Our favorite dish is a greek dish from allrecipes. I've even made breakfast fritattas with this squash. Yum.

    Reply

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  1. February Meal Planner | Grateful Prayer | Thankful Heart says:
    January 26, 2018 at 5:01 am

    […] Ginger Chicken Italian Wedding Soup Pasta Pesto and Peas Roasted Spaghetti Squash Stuffed […]

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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