Recipe for Spaghetti Squash -II

Recipe for Spaghetti Squash 1

Fall is a great time for squash and the price is right. The health benefactors are great, too. Compare spaghetti squash at 42 calories per cup to pasta at 182 calories per cup.  It’s also got vitamin A, C, calcium and iron. Not only is my recipe for spaghetti squash delicious, it’s healthy, too.

Recipe for Spaghetti Squash
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
  • 1 spaghetti squash
  • spaghetti sauce
  • ½ pint heavy whipping cream
  • 1 lb. sweet Italian sausage
  • 1 medium zucchini
  • 4 Tbsp extra virgin olive oil
  • salt and pepper to taste
  • ½ lb. feta cheese - crumbled
  1. Prepare spaghetti sauce as directed or use your favorite bottled sauce. Let simmer.
  2. Brown ground Italian sausage until cooked through, drain and add to spaghetti sauce.
  3. After spaghetti sauce is heated through, add cream and simmer on low heat stirring often.
  4. Heat grill to medium high.
  5. Cut spaghetti squash in half lengthwise and scoop out seeds. Discard seeds.
  6. Cut zucchini in half, the quarter lengthwise.
  7. Slather zucchini and inside of squash with olive oil, then salt and pepper.
  8. Place squash on grill cut side up. Let grill until almost tender. Flip and grill until tender. (Mine was quite large and took up to 30 minutes to grill)
  9. Put zucchini strips on the grill until you have a nice char on each side and tender. Remove from grill and set aside until cooled enough to cut into ½" chunks.
  10. With a large fork, start shredding your spaghetti squash until it actually resembles spaghetti noodles. Toss with olive oil, salt and pepper.
  11. Top with spaghetti sauce, zucchini, and crumbled feta cheese.


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