Healthy Spaghetti Squash alla Vodka Recipe

Jan 19 2016
Here's another small change with big results: Swap out carb-heavy pasta for low-calorie spaghetti squash! It's easier (and more delicious!) than you can imagine...



Spaghetti Squash 101

Why spaghetti squash? A cup of the magical stuff has a mere 42 calories and 10g carbs (SmartPoints® value 0*). The same amount of regular cooked spaghetti has around 200 calories and 40g carbs (SmartPoints® value 5*). The squash is also packed with filling fiber, plus loads of good-for-you vitamins. No contest!

3 ways to cook it... Don't be intimidated by the big yellow gourd. Just pick your cooking preference, and follow these simple steps...

In a slow cooker: Place whole squash in a slow cooker with 1/2 cup water. Cover and cook on high for 2 1/2 hours, or until soft. Slice squash in half lengthwise; scoop out and discard seeds.

In a microwave: Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds. Place one half in an extra-large microwave-safe bowl, cut side down. Add 1/4 cup water. Cover and cook for 7 minutes, or until soft. Repeat with remaining half.

In an oven: Preheat oven to 400 degrees. Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds. Fill a large baking pan with 1/2 inch water, and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.

Once it's cooked... Use a fork to scrape out the strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as possible. (This part is key!) If not eating immediately, let cool completely; then cover and refrigerate. Easy peasy...

Hungry Girl's Spaghetti Squash alla Vodka Recipe

Print Spaghetti Squash alla Vodka Print

1/4th of recipe (about 1 1/4 cups squash and 3/4 cup sauce): 244 calories, 6g total fat (3.5g sat. fat), 697mg sodium, 35g carbs, 8g fiber, 15g sugars, 11g protein

Who doesn't love creamy tomato sauce over a pile of spaghetti? People who wanna fit into their jeans, that's who. Well, we've got a slimmed-down swap that everyone will flip over...

Prep: 15 minutes (plus squash time; varies by method)
Cook: 15 minutes (plus squash time; varies by method)

Ingredients:

2 cups canned crushed tomatoes

1/4 cup tomato paste

1/4 cup grated Parmesan cheese

2 tbsp. vodka

1 tbsp. white wine vinegar

1 1/2 tsp. Italian seasoning

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. red pepper flakes

1/4 tsp. salt

1 cup frozen peas

1 cup chopped onion

1/4 cup reduced-fat cream cheese

5 cups cooked spaghetti squash, drained of excess moisture

1/4 cup chopped fresh basil

Directions:

In a large bowl, combine crushed tomatoes, tomato paste, Parm, vodka, vinegar, and seasonings. Mix well.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add frozen peas and 2 tbsp. water. Cover and cook for 3 minutes, or until thawed. Add onion. Cook and stir until veggies have softened and lightly browned, about 5 minutes.

Reduce heat to medium-low. Carefully add tomato mixture to the skillet. Cook and stir until hot and well mixed, about 3 minutes.

Remove from heat, and add cream cheese. Stir until smooth and uniform. Cover to keep warm.

If needed, reheat squash. Top with sauce and basil.

MAKES 4 SERVINGS

Chew on this:

Happy National Popcorn Day, January 19th. Popcorn makes a great high-volume snack... as long as it's not loaded with butter or oil! Click here for our top reduced-fat picks and recipes.

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