Looking to wow the pants off your Valentine while not feeling like a beached whale?
Avoid the bloated feeling that accompanies over consumption of traditional pasta by substituting noodles with spaghetti squash. Yes, I said substitute pasta with a vegetable.
I thought this was a ridiculous idea until I tried it (as I was looking for ways to keep my skinny jeans buttoned) and realized that I could do without the over processed ingredient .
Skinny Sketti
Here’s what you’ll need:
- One Spaghetti squash – I had to ask where the hell they were located at my grocery
- Choice of meat (if desired)
- Your favorite Italian sauce (I use canned – but low sodium!)
- Choice of cheese (if your heart beats for dairy like mine does.)
This is what the vegetable I had no idea existed looks like.
Prep:
- Preheat the oven to 350 degrees.
- Microwave the squash for about a minute. This will make it loads easier to cut and save your hand strength for opening that tightly sealed jar of sauce (that I have to ask the grocery clerk to open for me before I leave the damn store because I have zero hand strength).
- Cut the substitution spaghetti lengthwise.
- Once cut, scoop the seeds out of the middle .
If you forget this step (as I ALWAYS do) you can remove after cooking – no worries.
Be sure to hold on tight because squash are slippery little suckers.
- Once seeds have been removed, place halves on a cooking sheet.
- Bake for 45 minutes to an hour, depending on the size of your gourd.
- Cool for a few minutes and use a fork to create noodles.
- Place your ‘spaghetti noodles’ in a bowl.
- While your sketti is baking start on the non-strenuous sauce by pouring it in a pan and adding your choice of veggies and/or meats.
Typically, I add FreeBird chicken breast strips that can be found at Whole Foods (low in sodium and calories).
- Mix sauce and cooked meat, bring to a boil.
Once complete, serve immediately with or without cheese.
Due to the non-pasta spaghetti, I treat myself with a handful of mozzarella on top.
This cheesy version of sexy spaghetti will cost $10 (more or less depending on the meat), is gluten-free and has about 260 calories, 20 carbs and 11 grams of sugar overall per serving.
Use reduced fat cheese to keep it on the ‘skinny’ side.
Now get out there in all your skinny glory and seduce someone.
CBXB
Cowboys and Crossbones 
Omg! What a fantastic idea to have someone open the jar of sauce before you leave! I’ve been known to stab jars of salsa open and have dropped jars right as they finally opened to see my hard work splattered across the kitchen. Will follow your lead from now on!
Girl! Having someone open the jar has saved me from trying to break it open over the sink! I tend to get the same cashier who just does it for me now! 🙂
What a great Idea to substitute spaghetti with a vegetable version, I’ve sure to try this and it looks so simple ! The only thing is to know where they sells that squash here ?? Thanks for he helpfully photos, it looks delicious !! 🙂
Let me know if you find the squash there and try it! Think you’ll like!
I’ve always wondered how you made that spaghetti veggie look like spaghetti. I would never have guessed you could make spaghetti substitute with a fork. Do you think it’ll also work on a butternut squash?
I certainly think it’d be worth a try with butternut squash. Lemme know how it turns out!