Don’t Forget about Spaghetti Squash

October 15, 2013 · 11 comments

I always forget some of my favorite vegetables when the seasons change. I rediscovered how much I love spaghetti squash on Sunday when I wanted the comfort of red sauce without the pasta. Thanks, DietBet!

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Just cut in half, scrape out the seed and dust with extra virgin olive oil, sea salt and pepper. Put in the over at 425 for 20-25 minutes. Take a fork and shred the insides.

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On Sunday, I had this with tomato sauce and homemade meatballs. Last night, I sautéed kale and onions to add to the leftover squash. I topped the veggies with more sauce and meatballs. There are a bunch of recipes in the Tone It Up plan as well that work perfect spaghetti squash. I especially love this creamy pasta primavera recipe featured on The Today Show with Joy Bauer using The Laughing Cow Light Creamy Swiss wedges. This gluten free and clean carb alternative to pasta is a fall keeper.

This is just one of my fall favorites. I have an acorn squash that is getting roasted tonight with all spice similarly. What is your favorite fall veggie?

Disclosure: I am an official brand advocate for Bel Brands in 2013. While I receives compensation for participation as a brand advocate, opinions are my own. Learn more here.

{ 11 comments… read them below or add one }

1 Mari @ Living with Purpose October 15, 2013 at 12:21 pm

Oh my goodness. I just posted on this today too. I had spaghetti squash with a homemade eggplant marinara. So good!

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2 Jenna October 15, 2013 at 1:19 pm

Sarah, do you think you can do the same with Summer squash? I have some from my CSA & I’m not sure how to best use it.

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3 Sarah October 15, 2013 at 1:38 pm

you can roast summer squash the same way but it will not shred like spaghetti squash :( Try roasting and having as a side dish, put on kabobs, slice thin with a mandolin and make noodles, put on top of a salad with goat cheese and ras vinaigrette!

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4 Sammy @ Peace Love and Ice Cream October 15, 2013 at 3:03 pm

My mouth is watering – so YUM!!

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5 natalie @ hello day blog October 15, 2013 at 5:13 pm

Great tastebuds eat alike! I just made this last night. Delicious! Sweet potatoes are a seasonal fave of mine. Excited to get some roasting once the So Cal weather finally turns.

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6 Janelle October 16, 2013 at 12:08 am

Sarah, have you ever tried Kabocha squash? i cut it into pieces on a baking sheet and dust a little evoo and seasonings on top, put it under the broiler. its delicious!

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7 Sarah October 16, 2013 at 9:58 am

I actually haven’t. I’ll have to try it out.

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8 Livi October 16, 2013 at 11:07 am

LOVE spaghetti squash! so yummy and light!

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9 Ray October 16, 2013 at 10:05 pm

Excellent healthy alternative. Will give it a try.

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10 GiGi Eats Celebrities October 19, 2013 at 12:49 am

I eat 15-20 pounds of spaghetti squash every 2 – 3 days! It’s nuts. And I eat it YEAR ROUND because I obviously just CANNOT get enough. LOL. The best thing on earth.

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11 Sarah October 21, 2013 at 12:45 pm

lol that is great and alot of spaghetti squash! lol. I’m having it tonight :)

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