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    Hey! I'm Beth - a 27 year old foodie living and working in the Washington, DC area who has lost almost 90 pounds through Weight Watchers. I love good food, wine and getting creative in the kitchen, and then balancing that out with running, The Shred, and yoga. Please feel free to browse around and hopefully you'll find some ideas, recipes and motivation!

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Me vs. The Spaghetti Squash

One of my favorite parts about fall by far is squash. There’s seriously not a squash that I tried that I don’t love. Last night, I took on a Spaghetti Squash and decided to show you a step by step, similar to the one I did for a Butternut Squash.

This squash was kind of on its last leg because my sister fridge was exploding with squash from her CSA, so I gladly took it out of her hands.

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First, preheat your oven to 400º.

Next, cut the squash in half lengthwise.

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Next, scoop out the seeds/flesh from the middle. It’s a little different with a spaghetti squash than other types of squash because the whole inside of the squash is stringy, so you just need to make sure you remove all the seeds.

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There will still be stringiness on the inside of it, but that’s ok!

Next, spray a baking sheet with nonstick spray, and place the squash cut side down on the baking sheet.

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Put it in the oven for 1 hour (or slightly longer if you let it bake while you bike ride… not safe, kids. not safe.)

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Flip the halves over and wait for it to cool slightly so its cool enough for you to handle.

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Use a fork to scrape out the insides of each half of the squash so it looks like spaghetti.

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Treat the insides just like you would with spaghetti and top with whatever you like! You can do it traditional style with tomato sauce and cheese, or go with garlic, olive oil, salt and pepper. It can be served as a main course if you top it well with protein, or as a side dish to accompany meat.

Last night, I used my spaghetti squash in one of my favorite ways to use spaghetti, but it often gets too calorie dense for me (slash not enough volume!) if I use it with regular pasta. First, I heated 1 tsp of olive oil and 2 cloves of garlic in a pot, and then added in the flesh from one half of that huge squash. Next, I cracked an egg directly into the pan.

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I mixed it all around until the egg was cooked through, and then added ~ 1/4 of a cup of part-skim ricotta, and salt and pepper. When you cook any pasta (spaghetti squash or regular) and crack an egg directly into it, the egg coats the pasta and makes the whole thing feel more substantial to me. I LOVE it like this!

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This whole bowl was 5 points (and would have been 8 and much less volume if I used regular whole wheat pasta and just one serving). 2 points for the egg, 1 for the olive oil, 1 for the squash (~ 2 cups, but 1 cup is zero), and 1 for the ricotta. SO good.

What is your absolute favorite way to have spaghetti squash? If you’re not a spaghetti squash fan (i feel like people either love it or hate it!) what is your favorite way to top regular spaghetti?

21 Responses

  1. I tried spaghetti squash for the first time this week (made it on Sunday) and loved it! My daughter and I trreated it like regular pasta and toppedit with sauce and sauteed garlic shrimp. Delicious! The tutorial was wonderful! I’ll have to check your tutorial for butternut squash.

  2. I really want to make this..what was your oven temp?

  3. Never had it but definitely want to try it. It looks relatively easy!! I have never had spaghetti with egg in it. Can you taste any of the egg?

    Your final result looks delicious, as usual!! Thanks.

  4. Looks amazing. I will be sure to try it! With some roasted veggies and a little bit of sauce!! Yum!

    My favorite thing to make during the winter is Butternut Squash Soup.

  5. I LOVE spaghetti squash. I usually make it in the microwave because it’s super quick. I am into anything Italian, so I usually top it with sauteed spinach, white beans and marinara sauce – with cheese, of course! It’s one of my favorite weeknight meals.

  6. Spaghetti squash isn’t my fave but overall, I LOVE squash! I like butternut squash oven fries 😀

  7. I just saw a recipe in the ny times for a spaghetti squash gratin that I’m definitely making asap.
    I usually just eat it as a pasta substitute, so add spaghetti sauce or add olives, feta, and sauteed veggies. I love the egg idea!

  8. I MUST see if I can find spaghetti squash in Australia! I am yet to see it!

  9. I love spaghetti squash! I’ve never tried adding an egg, but I’ll have to try it next time! Thanks!

  10. I had whole wheat spaghetti with meatballs last night. Topped with tomato basil marinara from a jar! Easy peasy.

  11. Great tips on the spaghetti squash. I am always intimidated to buy one cause I never was sure how to cut it up and prepare it 🙂

  12. How clever! I’ve just gotten hip to spaghetti squash and I love prepping it like pad thai with peanut sauce and sauteed vegetables. The egg looks tasty, I think I’ll try that next:)

  13. I am so not a fan of spaghetti squash but that’s very creative.. I love eggs!!
    My favorite thing to top spaghetti with is lots of fresh veggies and either sauce or hummus.

  14. Girl you’re awesome! You are definitely owning the squash family these season, and I love all your recipes. I’ve been wanting to try spaghetti squash, thanks for the reminder friend! I’m just a little scared it’ll be too squishy-like… haha.. never know ’till one tries, right?

    Take care!

    & LOVED the chia seeds over banana/nut butter toast. Insanely the best combo known to man, no doubt in my mind.

  15. I LOVE spaghetti squash. It’s great with a little pesto and feta!

  16. Awesome idea, Beth! I like how the egg gives it protein and really makes it a meal!

  17. Beth this looks so good! I just had my first spag squash last week with marinara/beef sauce. But this is a great idea.

    I like meat sauce on reg spaghetti — but I also love alfredo sauce. Not good for me since my stomach can’t handle much dairy, but it tastes do delicious 🙂

  18. That’s really interesting that you added an egg…

  19. Ooo I am definitely inspired to try this blogworld favorite now! I bet it will go fantastically with fresh pesto!

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