Tuesday, February 7, 2012

Spaghetti Squash: A healthy substitute for PASTA!!

I'm constantly trying to come up with new, healthy and delicious dinners for my fabulous Tony (and me too, of course). But, especially for him. He has heart disease, and after walking through two angioplastys with my husband, I know beyond a shadow of a doubt- THEY SUCK. I made a commitment long ago that I would help him in this journey to live a long and healthy life. That means, cooking healthy dinners, lunches, and everything in between...i.e. snacks. :)

Here is a great little recipe that I found somewhere, and tweaked to fit mine and Tony's taste buds. You can always substitute the broccoli for any other veggies, add veggies, or whatever!  I usually serve this as the main dish, and bake asparagus to serve on the side. 


  • 1 spaghetti squash, halved lengthwise, seeds removed
  • 1/2 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 tablespoon packed light-brown sugar
  • Coarse salt and freshly ground pepper
  • 1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup pine nuts (toasted) or slivered almonds
  • 1-2 cups steamed broccoli
  • 1/2 cup mushrooms (saute)


  1. Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 40 minutes (every oven is different, and I check the squash at 30 minutes and see if it needs longer). Stand to let cool slightly.
  2. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, steamed broccoli, pine nuts, sauted mushrooms, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.
This dish makes about three servings and totals (approximately) 240 calories a serving. 

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