Meet the Sullivans: How to Use Spaghetti Squash Instead of Pasta

February 28, 2013

How to Use Spaghetti Squash Instead of Pasta

One of the best ways to eat healthy while still enjoying yourself is to trick yourself into thinking you're still indulging in your favorite foods. We love to eat pasta in our house. It's easy and especially delicious when it's covered in cheese. 

To cut out all the carbs and all some extra vitamins and nutrients to our pasta dishes I've started using spaghetti squash in place of fettucini or spaghetti. It's really pretty easy to do, so why not, right? 

To cook the squash and get it to be spaghetti like:

Cut the squash in half lengthwise and scoop out all the seeds and pulp. 

 Place both halves face down in a 13x9 inch baking dish and pierce with a fork. Pour a little water into the bottom of the dish. Bake at 375 degrees for 45 minutes or until fork tender.

When squash is fork tender let it cool for 5 minutes so it's easier to handle, then scrape the flesh of the squash with a fork from stem to stern to create long strands. 

Skinny Chicken & Broccoli Alfredo
For a printer-friendly version click here.

Recipe adapted from Celebrations

3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
2 cups roasted broccoli florets
1 package sliced mushrooms, sautéed.
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 tablespoons flour
1 cup fat-free, low sodium chicken broth
1/4 cup plain Chobani 0% greek yogurt
1/4 cup skim milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup freshly grated Parmesan cheese
1 spaghetti squash cooked and shredded


In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.

Add cooked chicken and broccoli to sauce mixture, followed by the squash. Toss to combine and serve with more Parmesan, if desired.

Come back tomorrow next week to see my recipe for Sinless Banana Spilt!


Maegan Clark said...

I love spaghetti squash! Thank you for posting this here and on Instagram!

erin vancura said...

I can't believe it's that easy! This is totally being added to our "go to" meals!

LacyLouise said...

YES! I have been looking for a good spag squash how to! Thanks:)

Brooke said...

yum! i really want to try this!!