ESBS: Italian Seasoned Spaghetti Squash

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My body works in VERY mysterious ways.

As in, I gain weight during the summertime and lose it during the winter. I know, makes complete sense, right? No. When most everyone else is hoarding weight during the holiday season, I’m dropping it like a bad habit. Then when the sun comes out and the temperatures rise, the weight piles back on faster than an ice cream cone melts in July. (I’m on FIRE with these metaphors today, aren’t I?) Regardless, it’s a bad problem to have. When I need a hot body for my bathing suit, I’m left with ripples, bumps and massive extra poundage. Then, when it’s completely normal and acceptable to hide behind sweaters and hoodies, I have a tight, toned body to flaunt. I wish I understood this ridiculous cycle, but it makes as much sense to me as an algebra equation. HIGH FIVE, HIGH FIVE. Okay, I’m done with those. I promise. But in all reality, I have got to find a way to make these extra pounds leave so I can walk around in my two piece without any tears (from myself and onlookers). So in addition to stepping up my workout, I’m completely re-evaluating my diet. Which means… veggies > carbs. However, if you know me well enough, that’s not a hard thing to accomplish 🙂

With all of that said, I’ve been trying to substitute vegetables wherever I can in my everyday diet, which brings me to dinner a few nights ago. I wanted pasta but instead decided to switch it with spaghetti squash. Spaghetti squash is one interesting vegetable.  On the outside, it looks like a regular vegetable.

Then on the inside (once you manage to cut through this beast), you see that it’s made up of hundreds of small, string like “noodles”, hence the name spaghetti squash.

This vegetable, which is harvested between September – October, is most often served in stir fries or with marinara sauce. Like it’s name, it’s a perfect substitution for the real noodle if you are watching your carb intake. Since I’m trying to watch my carbs, this has become a staple for me when I’m craving pasta, pad thai or stir fry. Like the title says, my favorite way to eat it is mixed with Italian spices and served like the original. You get the texture of real noodles without the calories and carbohydrates! A win win in my book!

Italian Seasoned Spaghetti Squash

What You’ll Need:

  • 1 large spaghetti squash
  • 1 can of diced tomatoes
  • 1 1/2 tablespoons of Italian seasoning
  • 4 fresh chives, chopped
  • 2 1/2 tablespoons butter
  • 1 teaspoon red pepper flakes
  • Parmesan cheese, to taste
How to Make It:
  • Preheat oven to 375 degrees.
  • Cut spaghetti squash in half  and remove seeds.
  • Place cut side down on a jelly roll pan.  Add enough water to come 1/2-inch up the sides of the dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.
  • Remove from pan and allow to cool for a minute. Then, using a fork, gently remove the spaghetti squash and set aside.
  • In a medium saucepan, heat butter. Add chives, squash and herbs, heat slightly.
  • Add tomatoes. Heat for about 5 minutes until mixture is warmed and thoroughly mixed together.
  • Serve immediately with a few sprinkles of Parmesan cheese!
And the best thing about this dish (besides the amazing flavor) is that you can throw on a bathing suit afterwards without any post-pasta bloat! Just be sure to wait 20-30 minutes before you dive in, of course 🙂
Nutritional information per 1 cup: 150 calories,5 grams of fat, 8 grams of carbohydrates and 1 gram of protein. 

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  1. Posted by Lacy DeVeney on
    Friday, July 15th, 2011
    Love spaghetti squash! This looks so good! I have a great recipe for spaghetti squash that you might enjoy, i'll have to try to post it soon. Buzzed! :)
  2. Posted by RavieNomNoms on
    Friday, July 15th, 2011
    This looks so yummy! I have never had spaghetti squash before but I have no doubt that I would love it!
  3. Posted by Briarrose on
    Friday, July 15th, 2011
    Such a great healthy dish.  I haven't made spaghetti squash in a while.
  4. Saturday, July 16th, 2011
    I LOVE spaghetti squash!  This looks like a great recipe; I am very excited to make it.  Beautiful pictures too! :)
  5. Posted by Mariscallahan on
    Saturday, July 16th, 2011
    Great photos!
  6. Posted by kjpugs on
    Saturday, July 16th, 2011
    MMMM this sounds delish! I am too impatient so my favorite method is microwaving. But I never thought to prepare it like this... maybe I'd add goat cheese :) since I can't get enough. Thanks for the motivation!
  7. Posted by Ann on
    Saturday, July 16th, 2011
    I love spaghetti squash!  This dish looks SO delicious!  
  8. Posted by Lindsey@Lindselicious on
    Saturday, July 16th, 2011
    I tried spaghetti squash once and was not a huge fan... Maybe I was expecting too much from it?  LOL I will try it again, maybe better seasonings like yours would make it more appealing the 2nd go round.
  9. Posted by on
    Saturday, July 16th, 2011
    I gain at least 5 pounds every winter... I lose it in the summer :) The spaghetti squash sounds fantastic!! Love the seasonings!
  10. Posted by Jessica Trimble on
    Sunday, July 17th, 2011
    I'm so glad you posted this recipe, I never know how to fix spaghetti squash other than with tomato sauce, this sounds so good!
  11. Posted by Melissa@EyesBigger on
    Sunday, July 17th, 2011
    Spaghetti Squash is such a great vegetable - you can do so much with it! I do something similar to this but I also add ground turkey for a meat sauce. mmmm... yours looks so good.
  12. Posted by Parsley Sage on
    Sunday, July 17th, 2011
    Never had spaghetti squash before!  It looks super yummy though :)  Great recipe!
  13. Posted by Rachel Jacobs on
    Monday, July 18th, 2011
    This recipe is coming just in time.  I have a spaghetti squash coming in my CSA this week...can't wait to try this out with it.
  14. Tuesday, July 19th, 2011
    I have the unfortunate problem of gaining summer weight as well. I'm home all summer, and it's just too easy to reach into the refrigerator or pantry for that little snack. :) I love spaghetti squash, and this looks like a delicious way to prepare it. This time of year I also like to take my julienne peeler to the lovely zucchini and summer squash that abound, and make "noodles" out of them. Yummy!
  15. Posted by Anonymous on
    Wednesday, July 20th, 2011
    My mom makes spaghetti squash all the time and loves it. I have to say I'd love to lose weight in the winter!
  16. Posted by Kate on
    Monday, July 25th, 2011
    The winter we spent in a house with no heat I lost weight like crazy - think it was all the shivering.  I have to try spaghetti squash...
  17. Posted by Victoria on
    Tuesday, July 26th, 2011
    Ha! I also lose weight around Christmas and gain in the summer. I think it's because there are so many yummy foods available and I OD on berries.

    I love all the veggie-filled recipes you have here. Delish!
  18. Thursday, July 28th, 2011
    Wow this looks awesome! I tried this once but didn't like it all that well but after seeing this recipe I am so willing to try it again!!
  19. Posted by Purabi Naha on
    Thursday, July 28th, 2011
    this looks so different! I love the sphagetti squash! This recipe screams summer! Yum yum!!
  20. Posted by Cassie on
    Monday, August 1st, 2011
    I love spaghetti squash and yours sounds awesome! PS - I tend to gain in the summer and lose in the winter too, weird!
  21. Posted by Katheryn Limback on
    Thursday, August 18th, 2011
    I'm a total noodle lover-- carb-a-holic and I have never had much luck with spaghetti squash (my "noodles" are always crunchy-- yuck). I think it might be 'cause I'm doing it in the microwave. In a couple months, I plan to try it your way. Looks delicious!