I am a huge fan of squash and eggplant. When the garden is in full swing, I replace pasta with these vegetables. Spaghetti squash is a delicious, nutritious, and low calorie replacement, and it remains al dente. It makes the most perfect baked spaghetti.
Cut squash in half, remove seeds, and bake open side down in a glass pan with just a bit of water at 325° for 35-40 min. While baking prepare your favorite spaghetti or marinara sauce. Allow squash to cool, then with a fork, just whisk out the flesh. Wonderful spaghetti that will hold up to baking and even reheating. Using same pan, spread the squash evenly and cover with sauce, and bake 30 minutes, add cheese and bake 20-30 more.
Serve with fresh salad and garlic bread.
Calories in 1 cup of spaghetti pasta: 221
Calories in 1 cup of spaghetti squash: 42
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