Sunday, October 2, 2011

Spaghetti Squash Parmesan

With fall comes an abundance of squash, either in your local supermarket or if you grow your own.  Squash is nice because it has a great shelf life (it can be stored for months).  Spaghetti squash is a great substitute for noodles, and with their long, stringy appearance, they certainly look like their namesake. This recipe usually fills both me and my husband up for dinner, with hearty leftovers for lunch the next day. 
- 1 medium spaghetti squash
- 1 tsp olive oil
- 1 cup of your favourite marinara
- 1/4 cup parmesan cheese
- salt & pepper to taste


Slice spaghetti squash in half and scoop out seeds/insides with spoon until clean.  Rinse out the halves. 

Place face down (shell side up) in a baking dish filled with a few inches of water.  Bake in a preheated 375 degree oven for approximately 45 minutes (until lightly golden brown, when flesh is soft when pierced).  

Place squash face side up on plate and drizzle with olive oil.  Add warm marinara sauce and top with freshly grated parmesan cheese.

And salt & pepper if desired.


- Nutritional Info (1/4 recipe) -
Calories - 204   Fat - 10     Carbs - 27     Protein - 9    Fibre - 6

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