Have you ever made spaghetti squash? How weird is it when you cut it open, start scooping out its innards, and find that the rumors are true; that it really looks like spaghetti?
Spaghetti Squash is one of the many wonders of food that has always baffled me. How does that little yellow guy naturally shape his squashy interior to resemble pasta? Why isn’t spaghetti squash just one big block o’ squash like other squashes are? Whatever the reason, you’ve got to admit, it’s pretty awesome. Mother nature has a few tricks up her sleeve, no doubt.
Spaghetti squash, like most other squashes, is a nutritious blank canvas just begging to be transformed into something extra special. Lately, on Pinterest, I’ve been seeing folks do just that: they take spaghetti squash and make it into decadent cheese-filled casseroles. We’re talking seriously drool-inducing recipes. The only problem is how fattening and calorie-cramming those dishes are. Isn’t there a way to make a tasty, cheese-tastic squash bake without all that bad-for-you stuff?
Obviously there is, or why would I be rambling on about any of this? Thanks to a few minor tweaks from yet another brilliant Hungry Girl recipe, you and I can enjoy a heaping helping of Cheesy Spaghetti Squash Bake without the heaping helping of guilt on the side. By simply employing low-fat cheeses like creamy Laughing Cow, you go from a calorific nightmare to a guilt-free dream. A serving of this creamy, decadent squash has a meager 171 calories and 3.5 grams of fat.
Holy squash, those are some good stats!
Oh, and did I mention there are four kinds of cheese in here? Four! That’s quadruple the cheesy power. So even though this dish is super good for you, it tastes decadent and indulgent. This is the best of both worlds, my little cookies. So go get your squash on!
A Few Tips Before You Get Cooking:
- You can use any kind of vegetables in this you prefer.
- Broccoli slaw would be a delicious substitute for the spaghetti squash. Hm…I may have to try that now!
- Baking the spaghetti squash is a bit of a pain, so feel free to get it done earlier in the day so you’re all ready to go at dinnertime.
Cheesy Spaghetti Squash Bake
Recipe adapted from Hungry Girl
Makes 4 servings
- 1 spaghetti squash
- 1 stick light mozzarella string cheese (like Sargento)
- 1 1/2 cups frozen mixed vegetables (I used a cauliflower, broccoli, and carrot blend)
- 4 wedges The Laughing Cow Light Creamy Swiss cheese
- 1/4 cup shredded fat-free cheddar cheese
- 2 cloves garlic, finely chopped (or 1 tsp. minced)
- kosher salt, to taste
- pepper, to taste
- 1 tbsp. grated Parmesan
- Preheat oven to 400 degrees.
- Microwave whole squash for 3 – 4 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. Keep oven on after removing squash.
- Meanwhile, tear apart the string cheese into strings. Roughly chop and set aside.
- Scrape out squash strands with a fork, and transfer to a strainer to drain excess moisture. Pat dry, if needed. Transfer to a large bowl and cover to keep warm.
- Microwave frozen veggies in a microwave-safe bowl for 2 minutes. Stir well. Microwave for 1 minute, or until hot. Drain any excess water, and transfer veggies to the bowl with the squash strands.
- In a small microwave-safe dish, microwave cheese wedges for 20 seconds, or until hot. Add to the large bowl along with shredded string cheese and cheddar cheese. Stir until cheeses have melted and are well mixed.
- Transfer squash to a small casserole dish. Sprinkle with parmesan and bake for 5-1o minutes or until bubbling. Enjoy!