Then when the squash is done, I scrape the inside keeping the “noodles” in their squash boats, top with a pile of the cooked meat, cover with shredded mexican cheeses and then put back in the oven at 350 for about 10 minutes or when the cheese is all yummy and gooey! Serve with salsa, sour cream and cilantro! Delish! One large squash can feed 4 people, just cut into quarters after baked (before adding the meat mix), use fork to make the noodles and bake with cheese. After microwaving, carefully remove the squash from the microwave and place on a cutting board lengthwise. Plus, with only 42 calories per cup (155 grams), using spaghetti squash as a low-calorie alternative in recipes like gratin, casseroles, lasagna, or pasta dishes may help promote weight loss.
See note in the post if you don’t want to use the microwave. Spaghetti squash is low in calories but high in fiber, making it a healthy option for a well-rounded weight loss diet. Place squash cut side down on foil covered sheet pan. Step 3 Shred inside of squash with a fork and transfer to a bowl. Step 2 Bake in the preheated oven until flesh is easily pierced with a knife, about 40 minutes. Place squash halves cut-side down in a large baking dish. Brush cut surface of squash with olive oil sprinkle with salt and pepper. Preheat the oven to 350 degrees F (175 degrees C). Pull the squash strands apart with a fork. Make 3 small cuts in the top of spaghetti squash and microwave 3-5 minutes to soften the skin. Carefully cut spaghetti squash in half lengthwise scoop out seeds.
Cover and cook until very tender, about 10 minutes. Also add Taco seasoning to taste/salt and pepper (Trader Joe’s has a great taco seasoning in small packets called TACO MIX). In a microwave safe dish that will hold the squash (you may need to do one at a time), place about a ½ inch of water followed by the squash, cut side down.
Lately I have been making a “taco squash” While the squash is baking, I fry up some cut up onion, bell pepper (whatever color you like) and jalapeno pepper, then brown some lean ground turkey in this mixture (like taco filling). Cut off ends of spaghetti squash and slice crosswise into rings about 1 to 1 and 1/2 inches thick. To roast squash pieces, cut the squash in half and scoop out the seeds. Place flesh side down on a baking sheet and roast for 30-45 minutes until tender. Spray with cooking spray (or add some olive oil) and season with salt, pepper, and/or spices. I’ve used this recipe several times, works great but as others have mentioned I think a lot has to do with the individual squash. To roast halves, cut the squash in half and scoop out the seeds.
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