Spaghetti squash seems to be the trendy food right now. It’s shown up on the Biggest Loser, on blog posts and even in restaurants (apparently Ruby Tuesday has a spaghetti squash dish). I tried it for the first time a few weeks ago and really liked it. It is a great substitute for pasta because it is much lower in calories (35 calories for an entire cup!) and it is so filling!
About a month ago I had some delicious baked spaghetti at a luncheon at work. I’m not a spaghetti fan at all (I think it’s because my hubby and I ate it so much when we were young, poor newlyweds) but that spaghetti was really good. The secret ingredient? Cream cheese! I decided to healthify the recipe a little by using spaghetti squash.
The result was low fat, low calorie, very filling and very yummy!
Spaghetti Squash Casserole
- one spaghetti squash (I have only found it at one particular Food Lion nearby)
- one jar of spaghetti sauce (I like Classico Florentine Spinach and Cheese which has no sugar added)
- one pound of ground turkey burger
- half of a small onion, diced (optional)
- one block of low fat cream cheese
- about 1/8 cup of milk
- 1.5 cups shredded cheese of your choice
|It was really good–despite the crappy photo.|
- You can save time by baking your squash in the microwave. I figured I had to heat up the oven anyway and while it was cooking I got everything else ready.
- The spaghetti squash doesn’t taste exactly like regular spaghetti. It has a sweeter taste and a different consistency.
- You can substitute ricotta cheese for the cream cheese. I prefer the cream cheese.