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)


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


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.


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.

Can't you hear your pals saying "recipe, please!" once you tell them about this? Click "Send to a Friend" now.


We may receive affiliate compensation from some of these links. Prices and availability are subject to change.

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 WW Points® 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 WW International, Inc., the owner of the Points® trademark.

Questions on the WW Points® values listed? Click here.

Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.