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Healthy Pasta Recipes: Veggie Spaghetti, Taco Spaghetti Squash Bake
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Healthy Pasta Recipes: Veggie Spaghetti, Taco Spaghetti Squash Bake

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01.03.13
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Tomorrow is National Spaghetti Day, but we're celebrating today with guilt-free recipes... YAY!!!

 
 
Veggie-Loaded Spaghetti Amore

1/2 of recipe (about 1 2/3 cups): 312 calories, 3.5g fat, 460mg sodium, 60.5g carbs, 8g fiber, 12.5g sugars, 13.5g protein -- PointsPlus® value 8*

For ages, we've been obsessed with the insanely delicious sauce creation used on our Chicken Amore. And now we've made a veggie-friendly dish with it so even MORE people can enjoy!

Ingredients:
4 oz. uncooked high-fiber spaghetti
1/2 cup creamy tomato soup with 4g fat or less per serving (like Amy's Chunky Tomato Bisque)
1/4 cup fat-free sour cream
2 tbsp. chopped fresh basil
1/8 tsp. Italian seasoning
1 cup chopped portabella mushrooms
1 cup chopped zucchini
1/3 cup frozen peas, thawed
1/3 cup jarred roasted red peppers, drained and chopped
1 tbsp. reduced-fat Parmesan-style grated topping

Directions:
In a medium-large pot, cook pasta per package instructions, about 8 minutes. Drain and cover to keep warm.

Meanwhile, in a medium bowl, mix tomato soup with sour cream until uniform. Stir in basil and Italian seasoning.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add mushrooms and zucchini. Cook and stir until softened, about 5 minutes.

Reduce heat to low. Add peas, chopped roasted red peppers, and soup mixture. Cook and stir until hot and well mixed, about 2 minutes.

Add cooked pasta, and stir to coat. Continue to cook until pasta is hot, 1 - 2 minutes.

Serve sprinkled with Parm-style topping. Enjoy!

MAKES 2 SERVINGS 

 
 
 
Taco-rific Spaghetti Squash Bake

1/6th of recipe (about 1 1/2 cups): 230 calories, 8.5g fat, 630mg sodium, 22.5g carbs, 3.5g fiber, 8.5g sugars, 18.5g protein -- PointsPlus® value 6*

This recipe features spaghetti squash, not actual spaghetti noodles. We DARE you to be disappointed with this zesty, comfort-food creation...

Ingredients:
1 spaghetti squash (about 4.5 lbs.)
3/4 cup chopped bell pepper
1/2 cup chopped onion
12 oz. raw lean ground turkey
4 1/2 tsp. taco seasoning mix
1/2 cup frozen sweet corn kernels, thawed
1 cup shredded reduced-fat Mexican-blend cheese
1 cup chunky salsa
1/4 cup fat-free sour cream

Directions:
Preheat oven to 400 degrees.

Microwave squash for 3 - 4 minutes, until soft enough to cut. 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.

Meanwhile, bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir bell pepper and onion until slightly softened and lightly browned, 6 - 8 minutes. Transfer cooked veggies to an extra-large bowl. Remove skillet from heat, re-spray, and return to medium-high heat. Add turkey and sprinkle with 1 1/2 tsp. taco seasoning. Cook and crumble for 4 - 6 minutes, until fully cooked. Transfer turkey to the extra-large bowl. Add corn and 1/2 cup cheese, and thoroughly stir.

Remove the pan with the baked squash from the oven, and reduce temperature to 350 degrees. Spray a 9" X 13" baking pan with nonstick spray.

Use a fork to scrape out squash strands. Place in a strainer to drain excess moisture. Blot dry, if needed. Transfer to the extra-large bowl, and sprinkle with 2 1/2 tsp. taco seasoning. Thoroughly stir contents of the bowl.

In a medium bowl, combine salsa, sour cream, and remaining 1/2 tsp. taco seasoning. Mix well. Add mixture to the extra-large bowl, and thoroughly stir.

Transfer mixture to baking pan, and smooth out the top. Sprinkle with remaining 1/2 cup cheese.

Bake until hot and bubbly, about 20 minutes. Enjoy!

MAKES 6 SERVINGS

 
 
 
Hungry for More?


Fans of iCarly will freak out over our iHungry Spaghetti Tacos. Oh, who are we kidding? EVERYONE will freak out over these deliciously crunchy goodies!

Channel classic Italian-style goodness with this Spaghetti Swap & Meatballs for Two. The serving size is LARGE, but it has less than half the calories of a regular spaghetti & meatballs dinner!

Not quite ready to go full-on spaghetti squash? Click here to find out how to make Spaghetti Supersized with Spaghetti Squash! Then use it to cut major calories and carbs in all your favorite spaghetti dishes. Weeeee!

How good does cheesy, chili-topped spaghetti sound? Our Cin-sational Cincinnati Chili is here to please. Whether you prefer House Foods Tofu Shirataki or whole-wheat spaghetti, we've gotcha covered!

Want to whip up some pesto spaghetti? Click here for our Simply the Pesto sauce and the deets on making it with high-fiber spaghetti or Tofu Shirataki!

Speaking of Tofu Shirataki, you do know it's an amazing low-carb pasta swap... right?! Click here for the 411 on these incredible noodles!

 
 

Pasta party! Click "Send to a Friend" to give your pals new ways to enjoy their noodles.

CHEW ON THIS:

Today, January 3rd, is National Chocolate-Filled Cherry Day. Our BFFs (Black Forest Fillo-Cups) will fit the bill... Eat THREE for only 80 calories!

Click here for a printable, text-only version of this page.

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.


*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

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