1) it is incredibly easy to make
2) it somehow is already formed into spaghetti strands when you cut it open (I still don’t understand how this happens – but it is so cool!)
3) it is super low in calories
(Aka you can eat your weight in it for the same amount of calories as one cup of regular spaghetti – I am exaggerating, but you get the point!)
It’s not really in season right now, but it stays fresh for up to 3 months in the fridge!!!
So anyway, back to this recipe – I believe it is the easiest recipe I know.
Actually… it definitely is. It is so easy it probably doesn’t even qualify as a “recipe.”
Ok I think I’m done with my rant… hope y’all enjoy!
Cost per serving: $1.67
Calories per serving: 90
Equipment you’ll need: microwave or cake pan + aluminum foil
1 medium spaghetti squash (about 2.5 pounds – makes about 3.5 cups)
1 cup of your favorite marinara sauceNote: Nutrition facts will vary depending on which brand you use – the brand I use contains 35 calories per half-cup.
1. If using microwave (I suggest this method if you are feeling lazy/starving), cut spaghetti squash in half. Add a little bit of water to a large plate, and place the spaghetti squash halves face-down in the water (it’s ok if they don’t fit flush against the plate – it will still work!). Microwave for 10-15 minutes, or until inside is soft.
- If using the oven, preheat to 400F and line a cake pan with aluminum foil. Pierce spaghetti squash all over with a knife and bake for an hour.
2. Let cool, and scoop out the seeds.
3. Use a fork to loosen the spaghetti strands. I like to add marinara and eat it straight out of the shell but feel free to remove the spaghetti strands from the shell and enjoy in a bowl like a normal person :D.