Tasty Tuesday: Skinny "Spaghetti"

Happy Tuesday, you guys! Im here today with a recipe that I got from Pinterest here.

So, here's what you need to make this recipe:

1 spaghetti squash (you can get this in the veggie area near the other squash like butternut)--I suggest getting one around 1.5-2 pounds if you're making this just for you. (I got 3.9 pounds and it made quite a bit)
olive oil
tomatos, diced
feta cheese

After looking everywhere online for what was the best easiest way to cook this beast of a squash (mine was 3.9 pounds), I decided that I was going to cook it in the microwave. I found this YouTube video that made it pretty easy to follow along: http://www.youtube.com/watch?v=BSLybNuG84o

1. Before you cook it, poke holes in the squash with a knife, all over the squash. You dont want a squash explosion!
My squash, with holes poked

2. I put my squash into a pyrex dish and microwaved it for 4 minutes per pound. Since mine was about 4 pounds, I ended up microwaving it for about 19 minutes. BUT, you need to rotate this every 3-4 minutes (I did every 4 minutes, and then cooked it for an additional 3 minutes, which is how I got to 19 minutes). You'll know it's ready when you can poke a fork at it and it's soft.

3. Let the squash sit for 5 minutes before you cut it open. While this was cooling, I cut up an onion and cooked it briefly in a pan with the tomatoes and basil.

Once your squash is cooled, cut it open. When you start, slice off the stem and then cut the squash in half length-wise.
4. Scrape out the seeds and bits of guts in the middle. I used an ice cream scraper since it was more of a scoop. It looked like this when I was done:

5. Use a fork and scrape down the length of the squash. This is where you will get the spaghetti strands. I put them aside in another bowl. 
6. When you have all of the spaghetti squash into a bowl, add in your onion/tomato/basil/oregano mixture and the feta cheese. Mine looked like this when I was done making my single portion (there was a BIG tupperware container filled with more).

I tried it and I liked it with the feta, but overall it was kind of bland despite adding in the seasoning. I actually think this would taste really good by just adding in spaghetti sauce (whatever kind you like). 

The nice thing about this is that it is SO low in calories--I think I saw somewhere that spaghetti squash is something like 42 calories and .4 grams of fat per cup, which is practically nothing. And it's pretty good. I just wouldn't necessarily do the tomato mixture.

There you have it. I tried something new, it wasn't bad for me, and I didn't blow up the squash in my microwave! A win in all columns!! :)

Do you think you'll try it?

I bought the ingredients to make these bad boys a little later...
Not quite as healthy...but I'll just pretend :) Once I do it, I'll let you know how it goes!


  1. It's good with zucchini "noodles" too :]

  2. I saw that recipe on Pinterest and saved it with the intention of making it. Hasn't happened yet but now that you said it was good I'll definitely move it up on my list! Thanks for sharing :)

  3. I've seen this recipe on pinterest too and considered trying it. Maybe I'll try with my own sauce instead. Thanks for the helpful tips! xox

  4. Yum! I love spaghetti squash. I don't cook with it enough.

  5. DAMN!! That stuff looks soooooo amazing! What a perfect dish for this season!!

    I'm definitely going to be following you...how can I miss out on these amazing posts?!?!

    Keep in touch and check us out


  6. I love making spaghetti squash! It's such an easy and healthier alternative. I'll have to try your recipe next time!
    Stopping here from Tasty Tuesday!


  7. That looks really good, but man do I feel your paint. I swear every time I've tried to cook a "healthy" pasta dish it turns out majorly bland... ha.

  8. This sounds so so so so yummy!!! I am DEFINITELY going to try this recipe! Thanks for sharing! xoxo Brooke


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