Originally, I was pretty skeptical about spaghetti squash.
Pasta is one thing that’s hard for me to give up when I’m cutting calories.
I was pretty sure it couldn’t be replaced.
Then, the other day, I came across this recipe on Skinnytaste that looked too good to be “diet.”
I’m trying to teach myself how to cook healthier dishes, and this baked spaghetti squash with cheese sounded like the perfect dinner at only 165 calories per serving!
First, I gathered up the ingredients:
-5 1/2 cups cooked spaghetti squash (two small squashes)
-1 tbsp butter
-1 tbsp olive oil
-1/4 cup minced onion
-1/4 cup flour
-2 cups skim milk
-1 cup fat free chicken broth
-8 oz of 2% reduced fat mild cheddar
-salt and pepper
-4 cups (about 4 oz) baby spinach
-1/8 cup grated parmesan
Maybe I’m crazy, but the whole trip seemed expensive. I had to buy parmesan, because I had run out.
The spaghetti squash was around $1.79 per pound, and you need two.
A box of generic pasta can be about $1.
First, I followed these Smart Magazine directions to make the squash.
It turned out like this (Just like the real thing spaghetti!):
Then, I followed the rest of the directions, which involved making a light cheese sauce using skim milk and cheddar and mixing it with the squash before baking.
What seemed expensive at first actually yielded a week of healthy meals. Worth it? I think yes.
It’s even better reheated, and I don’t feel guilty about going back for a second helping!