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    You are in: Home / Recipes / Spaghetti Squash Spaghetti Recipe
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    Spaghetti Squash Spaghetti

    Spaghetti Squash Spaghetti. Photo by Ethan Barrow

    1/1 Photo of Spaghetti Squash Spaghetti

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Ethan Barrow's Note:

    Picture if you will spaghetti without pasta and savory meatballs without meat... to some people this may seem sacrilegious, however, should you still be reading this post, you're in for a treat!! We all know why spaghetti squash was given its name, but have you tried using it in replacement of noodles? Here's yet another easy to make, creative, and healthy option for you to add to your list. It can also be chilled and served cold on summer days. Salubre' + Cheers E

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    Ingredients:

    Serves: 2

    Yield:

    bowls

    Units: US | Metric

    Directions:

    1. 1
      Take your spaghetti squash and cut in half lengthwise.
    2. 2
      Pierce the skin with a fork on the bottoms.
    3. 3
      Bake the two evenly cut halves of your spaghetti squash in a round, glass baking dish with a light coating of olive oil at 350 degrees until they start to brown and the skin is tender (approx 45 minutes).
    4. 4
      Ready for the veggi saugage? I prefer "GimmeLean" brand as it is virtually fat free, full of protein, and has a wonderful fennel taste. Dice up some garlic, onions, basil and mold into small 1" meatballs.10's a good round number.
    5. 5
      In a sauté pan, sauté round rings of yellow onions, mushrooms, zucchini, and your non-meat meatballs in olive oil until perfectly brown, firm and filling your kitchen with an aroma even Sophia Loren couldn't resist --
    6. 6
      Now to focus on the sauce. Empty the contents of your two cans of Italian style stewed tomatoes in a deep dish pan, add to it everything you just sautéed and don't skimp on the basil or additional garlic. There are no correct portions here -- continue sampling your wooden spoon over and over until its just right.This sauce is meant to be light or it will overpower the squash. I usually add in a splash of red wine to the mix, salt and fresh ground pepper to taste.
    7. 7
      So, hopefully you have timed things so the squash is just finishing up cooking. Remove your squash halves carefully. Let them cool down some. Then, with a fork, begin to scrape out the contents into the pan with your sauce. This is the most enjoyable part of this recipe as it always amazes me to see just how much the fibers of the squash resemble spaghetti! Leave a little squash in each half and use them as the bowls for serving.
    8. 8
      Garnish with organic basil and the dish is ready to serve.

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    Ratings & Reviews:

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    Nutritional Facts for Spaghetti Squash Spaghetti

    Serving Size: 1 (660 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 157.7
     
    Calories from Fat 30
    19%
    Total Fat 3.3 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 458.4 mg
    19%
    Total Carbohydrate 27.0 g
    9%
    Dietary Fiber 5.3 g
    21%
    Sugars 15.1 g
    60%
    Protein 7.9 g
    15%

    The following items or measurements are not included:

    Lightlife Gimme Lean ground sausage

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