I’m not here to tell you that baked spaghetti squash is going to taste better (or even similarly) to good ole fashioned spaghetti, but I will tell you it is a good alternative for those of you watching your waistline. It’s just 31 calories per cup and is almost as easy to cook as spaghetti.
My sister first introduced me to spaghetti squash. Wait, lies, it was Pinterest, but my sister did buy the squash and bring it home to cook it. I was always curious about what made this odd-looking gourd so appealing to the healthy eaters. So she and I took a chance at cooking it.
The process for baked spaghetti squash is so simple. I wasn’t kidding when I said it’s almost as easy as making pasta. Cut it in half, stick in a baking dish and into the oven it goes. Pull it out and start running a fork through it. It’s so much fun! The innards of the squash just break apart into long, stringy pieces.
So I dare you to try something new and see how it turns out. Simple and healthy, can’t hurt right? I’ve included a diet-friendly turkey quinoa meatball recipe too!