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, and in my zucchini pad thai, I use spiralized zucchini noddles in place of glass noddles. But aside from zucchini, spaghetti squash is another great pasta substitute!
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!
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.
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!)
|Roasted Spaghetti Squash with Tomato Sauce|| || |
- 1 spaghetti squash
- ½ cup part-skim mozzarella cheese
- ½ cup tomato sauce
- Olive oil, sea salt and pepper to taste
- Optional: 6 meatless meatballs
- Preheat oven to 400.
- Pierce the squash 4 times around the center with a sharp knife.
- Microwave for 3-4 minutes to soften.
- Slice squash in half lengthwise.
- Remove seeds from squash.
- Brush the flesh of the squash with olive oil and season with sea salt and pepper.
- On a foil-lined baking sheet, roast squash in the oven for 50 minutes.
- If adding meatballs, bake meatballs while squash is roasting.
- Remove squash from oven and scrape out the spaghetti strands with a fork.
- Top with tomato sauce and cheese (and meatballs if adding them) then bake in the oven at 400 for 5-10 minutes until cheese has melted.
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