My Sweet Marie

Roasted Spagetti Squash

Posted on: October 28, 2012

If you’re looking for ways to cut calories or perhaps cut down the carbs, here’s a great recipe for you! I am always looking for tasty ways to have my food but not have the fat to go with it! This one is a keeper! I like spaghetti squash simply roasted alongside a nice chicken breast or a lean steak but today I am feeling like spaghetti and meat sauce! so that’s how I am having it!


  • 1 spaghetti squash split in half lengthwise
  • 1 tbsp olive oil
  • 1 lb of ground chicken or turkey or TVP
  • 1 can of diced tomatoes with or without the spices
  • 1 carrot peeled and diced small
  • 1 onion diced
  • 2-4 cloves of garlic minced
  • 2 stalks of celery diced
  • 1 red or green pepper diced
  • 1 lb mushrooms washed and sliced or left whole, your choice
  • herbs/spices to taste (oregano,basil,thyme are my likes)
  • salt and pepper
  • 1-2 tsp chilli flakes optional
  • 1 small can of toamto paste(optional)


  1. To roast your squash, cut the spaghetti squash in half and rub with olive oil. Season with salt and pepper. Roast in the oven at 375 for 1 hour or till it tender.
  2. Remove it from the oven and run a fork through it till you have strands of ‘spaghetti’. Serve just like that or with a spaghetti sauce!
  3. For the sauce, sautee the meat till brown in a non-stick pan. Add in the veggies and sweat them. Transfer to crock pot or large pot on stove. Stir often if it’s on the stove.
  4. Place all of the rest of the ingredients in the crock pot on high for 3-4 hours.
  5. If watery, take the lid, add 1 small can of tomato paste and stir. Let thicken on high for about an hour.
  6. **For the vegetarians, it is good with or without the TVP!

2 Responses to "Roasted Spagetti Squash"

I am such a big fan of spaghetti squash – this sounds wonderful!

It is, especially on a cold fall day! Squash is plentiful and it hits the spot!

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