- 4 oz cooked spaghetti squash (instructions on how to cook a spaghetti squash are included below)
- 3 oz soy crumbles (thawed if purchased frozen)
- ¼ c tomato sauce
- 4 tsp. grated Parmesan cheese
To cook spaghetti squash:
- Preheat the oven to 350 degrees (F).
- Cut a raw spaghetti squash in half. (Use a big, sharp knife – then please be careful.)
- Scoop the seeds out of the squash (I use a metal ice-cream scoop for this task – it works great), then place each cleaned half face-down in a glass (or Pyrex) baking dish.
- Add an inch (or so) of water to the dish (so that the squash is now face-down in a small bath), and put the dish in the oven. Bake for 1 hour.
- Once the squash is done (it will be easy to pierce the skin of the squash with a fork), remove it from the water bath, and let it stand for 5 minutes to cool slightly.
- Then (this is the fun part!) take a fork, and scrape down the inside of the squash from top to bottom. As you scrape, little strands (“noodles”) will appear. It’s like magic!
- Remove 4 ounces (about ¾ cup) of squash for this recipe; the rest of the squash can be eaten with butter & salt, or butter & Parmesan cheese, or with other cheeses melted into it (think a nice soft Brie, or a mild mozzarella…), or any other way you might enjoy.
- Now on with the rest of this recipe…
To make the rest of the dish:
- In a microwave-safe container, combine the 4 oz of plain squash with the soy crumbles and tomato sauce. Stir to combine, then microwave 30-60 seconds or until heated through.
- Put the mixture into a bowl, then top with the Parmesan cheese. Serve immediately.
Makes 1 serving.
Nutritional information per serving (approximates): 195 calories, 4.5 g fat, 22 g carbohydrate, 5.5 g fiber, 6.5 g sugar, 24.5 g protein.
Mental Cost (ingredient availability): Low
Financial Cost (ingredient cost): Low
Emotional Cost (cooking skill level): Pretty Low
Time Cost (recipe preparation): Medium to make the squash; but if the squash is already baked, super-low
Life Cost (clean up time/effort): Delightfully Low
Worth It? (rate from 1-5): 4.907
The Bottom Line: Will I make this recipe again?
I made spaghetti squash for the very first time a year ago. I read a magazine article about how (once it was baked) this type of squash fell into strands that looked just like noodles… At the time, I didn’t really believe the article – so I decided to get a squash and see for myself. And I’ll be darned, those writers were telling the truth! :)
A year ago, I ate the spaghetti squash just like I eat all other types of squash: cooked, with a dab of butter and a dash of salt. And it was tasty, don’t get me wrong…. But this year, I thought, “Hey – I wonder if I could actually make spaghetti out of spaghetti squash?” So that’s how I arrived at this week’s recipe.
I was honestly surprised at how much this version of ‘spaghetti’ tastes like the real deal. The ’noodles’ (squash) are a little toothier than pasta – but I like that texture. And of course the soy crumbles taste different from hamburger or sausage – but I like that, too. I have to admit I’m rather happy to post this recipe; finally, a gamble of mine paid off! :)