Healthy Spaghetti Squash alla Vodka Recipe
Spaghetti Squash 101Why 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!
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.
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
Green Plan SmartPoints® value 5*
Blue Plan (Freestyle™) SmartPoints® value 4*
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...
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.
MAKES 4 SERVINGS
Chew on this:
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SmartPoints® value* not what you expected? We follow the same method as WW (formerly known as Weight Watchers) when calculating the value of a recipe: We add up the SmartPoints® values* of the individual ingredients using the Recipe Builder, not the calculator. (Many foods have a value of zero and remain zero in recipes.)
*The SmartPoints® 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 SmartPoints® trademark.