I’m not going to lie, I avoided spaghetti squash for a long time because I didn’t know what to do with it and I thought it would be gross. But when I started Weight Watchers almost two years ago, I was on a mission to find low-points or no-points food because that meant I could eat more of it. And I willingly stepped out of my food comfort zone to be allowed more food.
Ever since, I’ve been inhaling spaghetti squash. It’s so versatile and the chicken-of-the-vegetable world (you know what I mean, right??) and I preach about it to everyone that brings up spaghetti squash. Which is quite a few people, surprisingly.
So it’s finally time to share my favorite ways to eat spaghetti squash with the world. I just can’t keep it a secret anymore. (This dramatic post about spaghetti squash brought to you by the pounds of M & M’s I’m consuming as I write this.)
(Before making any of these recipes, you’ll need to cut the spaghetti squash in half [this is the hardest part, by far], clean it out, and then bake it, face up, on a tray in a 425 degree oven for about 35 minutes. I like mine a little overcooked so it’s not mushy or wet for recipes.)
Spaghetti squash hash browns: put a little oil in a pan and brown the squash until it’s crispy and potato-like. Season it just like you would your favorite hash brown recipe.
Spaghetti squash mac and cheese: shred the spaghetti squash in a bowl then add melted cheese and combine. For a low-points option, I like to use a few Laughing Cow cheese wedges. This is a great substitute if you’re going low-carb too. I eat this one a lot.
Spaghetti squash pasta: make your favorite pasta dish with spaghetti squash instead of regular pasta. The recipe above is roasted veggies, light pasta sauce, and turkey sausage. Any combination you can dream up would be good!
Spaghetti squash casserole: transform your grandma’s favorite casserole into a lighter, low-calorie version with squash. I added chicken, garlic, and Parmesan cheese to the dish above and it was a hit. Again, any combination you can think of for a casserole would be even better with spaghetti squash.
Chicken enchilada stuffed spaghetti squash: this one just looks fancy because you serve it in the shell. It would make a perfect serving size for dinner.
Spaghetti squash pizza crust: I’ve been wanting to try this for a while, mostly because I love pizza and using a spaghetti squash crust means I could eat more of it.
Spaghetti squash and portobello mushroom pizza: I’m not a big fan of mushrooms, but I know that a lot of you crazy kids are so this one looks pretty good. If you like that sort of thing, weirdos.
Spicy spaghetti squash fritters: Fried spaghetti squash? Get out.
Buffalo chicken spaghetti squash: I love anything buffalo chicken…
Spaghetti squash caprese bake: Because it just sounds fancy, right?
And while I haven’t tried this, some people like to cook their spaghetti squash in the Crockpot! Have you done this before?
Do you eat spaghetti squash? What’s your favorite recipe?