Healthy Spaghetti Squash alla Vodka Recipe
Spaghetti Squash 101Why spaghetti squash? A cup of the magical stuff has a mere 42 calories and 10g carbs (SmartPoints® value 0*). The same amount of regular cooked spaghetti has around 200 calories and 40g carbs (SmartPoints® value 5*). The squash is also packed with filling fiber, plus loads of good-for-you vitamins. No contest!
In a slow cooker: Place whole squash in a slow cooker with 1/2 cup water. Cover and cook on high for 2 1/2 hours, or until soft. Slice squash in half lengthwise; scoop out and discard seeds.
In a microwave: Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds. Place one half in an extra-large microwave-safe bowl, cut side down. Add 1/4 cup water. Cover and cook for 7 minutes, or until soft. Repeat with remaining half.
In an oven: Preheat oven to 400 degrees. Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds. Fill a large baking pan with 1/2 inch water, and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.
1/4th of recipe (about 1 1/4 cups squash and 3/4 cup sauce): 244 calories, 6g total fat (3.5g sat. fat), 697mg sodium, 35g carbs, 8g fiber, 15g sugars, 11g protein
Green Plan SmartPoints® value 5*
Blue Plan (Freestyle™) SmartPoints® value 4*
Who doesn't love creamy tomato sauce over a pile of spaghetti? People who wanna fit into their jeans, that's who. Well, we've got a slimmed-down swap that everyone will flip over...
15 minutes (plus squash time; varies by method)
Cook: 15 minutes (plus squash time; varies by method)
2 cups canned crushed tomatoes
1/4 cup tomato paste
1/4 cup grated Parmesan cheese
2 tbsp. vodka
1 tbsp. white wine vinegar
1 1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. red pepper flakes
1/4 tsp. salt
1 cup frozen peas
1 cup chopped onion
1/4 cup reduced-fat cream cheese
5 cups cooked spaghetti squash, drained of excess moisture
1/4 cup chopped fresh basil
In a large bowl, combine crushed tomatoes, tomato paste, Parm, vodka, vinegar, and seasonings. Mix well.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add frozen peas and 2 tbsp. water. Cover and cook for 3 minutes, or until thawed. Add onion. Cook and stir until veggies have softened and lightly browned, about 5 minutes.
Reduce heat to medium-low. Carefully add tomato mixture to the skillet. Cook and stir until hot and well mixed, about 3 minutes.
Remove from heat, and add cream cheese. Stir until smooth and uniform. Cover to keep warm.
If needed, reheat squash. Top with sauce and basil.
MAKES 4 SERVINGS
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