Spaghetti Squash Two Ways

Spaghetti Squash Two Ways

Want to know how to make your favorite pasta dish healthier? Use spaghetti squash. Today, we recreated each of our favorite pasta dishes and substituted the pasta for spaghetti squash. Feel free to recreate your own dishes as well! Enjoy!

Spaghetti Squash

Yields approximately 6 servings
Cooks for approximately 55 minutes total

Ingredients

Spaghetti Squash with Marinara

2-3 cups spaghetti squash (1 half of the squash or 1 small spaghetti squash)

1 cup tomato sauce

1/4 cup parmesan cheese

1/4 cup mushrooms

Spaghetti Squash Stir Fry

2-3 cups spaghetti squash (1 half of the squash or 1 small spaghetti squash)

1/4 cup Asian sesame dressing

1/2 cup carrots, grated (approximately 1 carrot)

1/4 cup mushrooms

1/3 cup green peppers

Directions

1) Preheat the oven to 400F.

2) Poke holes with a fork into the spaghetti squash.

3) Cut the spaghetti squash lengthwise from head to stem. Fill a tray so that there is 1/4 – 1/2 inch of water. Place the two halves face down on the tray.

4) Bake for 40-50 minutes or until the spaghetti squash is soft.

5) When the spaghetti squash is cool enough to handle, using a fork scrape the strands of the squash. Be sure to follow the grain.

Spaghetti Squash with Marinara

1) Sautee the mushrooms.

2) In a shallow bowl, add the tomato sauce and mushrooms to the spaghetti squash. Heat until the tomato sauce is warm enough.

3) Add the Parmesan cheese.

Spaghetti Squash Stir Fry

1) Cut the peppers and mushrooms. Shred the carrots.

2) Sautee the peppers for about 5 minutes. Then add the carrots and mushrooms. Sautee until the mushrooms turn brown. We only used mushrooms, peppers, and carrots, but you can use other vegetables in addition. 

3) Mix in the Asian ginger dressing to the spaghetti squash. Then mix in the vegetables.