Super-Sized Spaghetti with Spaghetti Squash
Super-Sized Spaghetti with Spaghetti Squash
Prep: 10 minutes
Cook: 50 minutes
Ingredients
1 spaghetti squash (at least 4 lbs.)
8 oz. uncooked whole-wheat spaghetti
Optional toppings: marinara sauce, grated Parmesan cheese
Directions
Preheat oven to 400 degrees.
Microwave squash for 6 minutes, or until soft enough to cut. 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. (Click here for a slow-cooker alternative and a microwave-only option!)
Meanwhile, bring a large pot of water to a boil.
Cook pasta according to the package instructions, about 8 minutes.
Use a fork to scrape out the squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as possible.
Transfer 5 cups squash strands to a large bowl. (Save any remaining squash for another time.) Drain pasta, add to the bowl, and mix well.
MAKES 1 SERVING
HG Heads Up: A 4-pound squash yields about 5 cups cooked squash . . . sometimes more!
HG FYI: A previous version of this recipe may have called for slightly different ingredients, but we've given it an upgrade! Nutritional info may vary accordingly.
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Publish Date: 2017-09-29