Baked Spaghetti Squash

This super easy Baked Spaghetti Squash Recipe is a perfect 0 Points side dish to have with just about any meal. I typically use it as a Thanksgiving Side Dish Recipe, but it’s so versatile, you can really do a lot with it. Loaded with fiber, antioxidants and tons of vitamins, this naturally fat free spaghetti squash has 0 Weight Watchers Points.

It’s a large, intimidating looking, watermelon shaped squash that often goes overlooked at the grocery store, but don’t pass it by next time! Instead, pick one up and try it grilled or baked and prepared like this recipe, eaten alone, or try substituting it for spaghetti or pasta noodles and top with a low Point marinara or Alfredo sauce! You can also drizzle it with some low calorie butter or reduced fat cheese as well!

It’s really such a fabulous vegetable to incorporate into any healthy diet plan and a huge asset to Weight Watchers who want to get a lot of quantity in their meals, but not a lot of excess Points and calories.

Weight Watchers Baked Spaghetti Squash Recipe
LaaLoosh.com
Serving size: 1 cup; Old Points: 0

Ingredients:

1 ripe spaghetti squash
Non-fat cooking spray
Kosher or salt and fresh pepper to taste
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder

Directions:

Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up, spray lightly with the non-fat cooking spray, and sprinkle with salt, pepper, paprika, onion powder, and garlic powder. Bake at 350° about an hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Place in a serving dish and serve hot. Total servings per recipe will vary depending on squash size.

Baked Spaghetti Squash with Garlic and Butter

I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is – try to get the smallest one, especially if you’re only feeding 4 people. It’s ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic love, don’t be shy – use more!

Alternatively, microwave the whole squash for 2-4 minutes (to soften enough to cut lengthwise). Place squash cut-side down on baking sheet and roast for 30 minutes until tender.

Baked Spaghetti Squash with Garlic and Butter
SteamkyKitchen.com
Weight Watchers Old Points: 0

Ingredients:

1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese

Directions:

Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) – but if you like it softer, cover the pan and cook 2 more minutes.