Eating clean is all about substituting healthy ingredients for unhealthy ones. Some of my favorite subs are replacing sugar with dates, white flour with sprouted grains, pizza crust with gluten-free tortillas, cream with coconut milk, and pasta with veggies.

In my zucchini lasagna recipe, I use sliced zucchini in place of lasagna noodles. But spaghetti squash is another great pasta substitute!

spaghetti squash with tomato sauce

For this roasted spaghetti squash recipe, I’m replacing spaghetti with spaghetti squash. With the added sauce, spices and cheese, I don’t think spaghetti squash tastes all that different from regular spaghetti, but in all honestly, no clean ingredient substitute ever tastes exactly like the original. (The difference is that, once you start consistently eating clean, your taste buds will change, and after a while, the unhealthy ingredients will start to lose their appeal. Sugary foods I used to love are now far too sweet for me.)

The upside to spaghetti squash is that it’s over four times less calories and carbs that regular pasta! While spaghetti squash is around 40 calories and 10 grams of carbs per cup, spaghetti is over 200 calories and over 40 grams of carbs… big difference!

spaghetti squash recipe

The hardest part about roasting a spaghetti squash is trying to cut the darn thing open! I microwave it for a few minutes to soften it, but you’re still going to need a super sharp knife to split it in half.

roasted spaghetti squash

The fun part – once the squash is roasted – is scraping out the noodles! (Trust me – it’s fun!) You can also feel free to top it with a few meatless meatballs (Trader Joe’s has bags in the frozen section. They’re made primarily from soy and delish!)

spaghetti squash with sauce and cheese

Roasted Spaghetti Squash with Tomato Sauce
5.0 from 1 reviews
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Recipe type: Dinner
Cuisine: Vegan, Gluten-Free
Ingredients
  • 1 spaghetti squash
  • ½ cup part-skim shredded mozzarella cheese or dairy-free mozzarella
  • ½ cup tomato sauce
  • Olive oil, sea salt and pepper, to taste
Instructions
  1. Preheat oven to 400°F.
  2. Pierce the squash 4 times around the center with a sharp knife.
  3. Microwave for 4 minutes to soften.
  4. Slice squash in half lengthwise.
  5. Remove seeds from squash.
  6. Brush the flesh of the squash with olive oil and season with sea salt and pepper.
  7. Roast squash on a baking sheet in the oven for 50 minutes.
  8. Remove squash from oven and scrape out the spaghetti strands with a fork.
  9. Top with tomato sauce and cheese, then place in the oven for an additional 5 minutes until cheese has melted.
Serving size: ½ squash Calories: 275 Fat: 13g Carbohydrates: 26g Sugar: 10g Sodium: 698mg Fiber: 6g Protein: 19g
Notes
Makes 2 servings.

If you’d like to watch a step-by-step video tutorial of how to make spaghetti squash, you can find it here: How to Make Spaghetti Squash

 

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