Low-Calorie Large-Portion Recipes: Twice Baked Spaghetti Squash, Shrimp & Veggie Noodle Stir-Fry

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Twice-Baked Spaghetti Squash

PER SERVING (1/4th of recipe, 1 large piece): 275 calories, 8g total fat (4.5g sat fat), 974mg sodium, 35g carbs, 6g fiber, 15g sugars, 14g protein -- PointsPlus® value 7* -- SmartPoints® value 6*

Four massive servings of veggie-rific deliciousness. Cheesy, filling, beautiful -- this recipe has it goin' on!

1 spaghetti squash (about 4.5 lbs.)
One 14.5-oz. can creamy tomato soup with 4g fat or less per serving (like Amy's Chunky Tomato Bisque)
1/2 tbsp. chopped garlic
1/2 tbsp. dried minced onion
1 tsp. Italian seasoning
1/2 tsp. black pepper
3 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
One 7-oz. can sliced mushrooms, drained (about 2/3 cup)
1/4 cup chopped fresh basil
1 cup shredded part-skim mozzarella cheese

Preheat oven to 375 degrees.

Place whole squash in the microwave and cook for 3 - 4 minutes, until soft enough to cut.

Once cool enough to handle, cut squash in half lengthwise. Scoop out and discard the seeds.

To a very large baking pan (or 2 medium baking pans), add 1/2 inch of water. Place squash halves in the pan(s), cut sides down.

Bake in the oven until the insides of squash halves are tender, about 40 minutes.

Remove pans(s) but leave oven on. Once cool enough to handle, remove squash halves from the pan; place on a dry surface with the cut sides up. Set pan(s) aside.

Scrape all of the spaghetti squash strands out with a fork and transfer to an extra-large bowl. Set aside the bowl as well as the hollow squash halves. Empty water from pan(s). Return squash halves to the pan(s), hollow sides up.

In a medium bowl, combine soup, garlic, dried minced onion, Italian seasoning, pepper, and cheese wedges, breaking cheese wedges into pieces as you add them. Stir thoroughly, until mostly smooth.

Add soup mixture to the extra-large bowl of spaghetti squash strands. Add spinach, mushrooms, and basil, and mix thoroughly.

Evenly divide squash mixture between the hollow squash halves. Sprinkle mozzarella cheese over the tops.

Return pan(s) to the oven and bake until filling is hot and mozzarella cheese has melted, 15 - 20 minutes.

Once cool enough to handle, evenly cut each of the stuffed squash halves in half, leaving you with 4 large pieces. Serve up and enjoy! (Pssst... Don't eat the skin.)


HG FYI: The recipe method of calculating PointsPlus® values counts the carbs, protein, etc., from vegetables -- even those with a value of 0*. If calculated without 0-value veggies, this recipe has a PointsPlus® value of 4* per serving.  

Humongous Shrimp 'n Veggie Noodle-Fry

PER SERVING (entire recipe, about 4 cups): 354 calories, 4g total fat (<0.5g sat fat), 1,049mg sodium, 49g carbs, 12.5g fiber, 24.5g sugars, 31g protein -- PointsPlus® value 8* -- SmartPoints® value 4*

Your eyes will pop out when you see how big this meal is. SO HUGE! Hope you're hungry...

1 bag Tofu Shirataki Spaghetti Shaped Noodle Substitute
2 cups dry broccoli cole slaw
4 oz. raw shrimp, peeled, tails removed, deveined
1 cup bean sprouts
1/2 cup sliced onion
1/4 cup canned sliced water chestnuts
1/4 cup pineapple chunks packed in juice, drained
2 tbsp. low-fat sesame ginger dressing (like Newman's Own Lite Low Fat Sesame Ginger Dressing)
1/2 tbsp. thick teriyaki marinade or sauce
1/2 tsp. red pepper flakes
Optional: salt and black pepper

Use a strainer to rinse and drain noodles well. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit with kitchen shears (if you've got 'em), and set aside.

Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add broccoli cole slaw and 2 tbsp. water. Cover and cook until slaw is slightly tender, 3 - 4 minutes.

Add shrimp, bean sprouts, onion, water chestnuts, and pineapple chunks to the skillet. Stirring occasionally, cook until all the veggies are tender and the shrimp are cooked through, 4 - 5 minutes.

To the skillet, add noodles, dressing, teriyaki marinade/sauce, and red pepper flakes. Mix well. Cook until noodles are hot, 1 - 2 minutes.

If you like, season to taste with salt and black pepper. Enjoy!


HG FYI: The recipe method of calculating PointsPlus® values counts the carbs, protein, etc., from vegetables -- even those with a value of 0*. If calculated without 0-value veggies, this recipe has a PointsPlus® value of 5* per serving.

The Biggest Mini Recipe Roundup Ever!

These recipes are BIG (the roundup is pretty average in size). Here are some of our recent faves for fans of volume-eating...

Jump for Choy! Fish Pack
- A whole lot of veggies and fish in this dish. Jump around! Jump around! Jump up, jump up, and get down!

Spiced Butternut Squash on a Stick - Two packed skewers for only 78 calories? Don't mind if we have a couple more...

Hungry Girlfredo White Lasagna - Who wouldn't want a big slab of this veggie-packed, decadent stuff? No one we know.

2-Cheese Sausage 'n Portabella Skillet - Does a big restaurant-style breakfast without all the excess calories and fat sound good to you? It does to us! This dish will fuel you up.

Chick-a-licious Fruity Green Salad - Huge salad alert! Veggies, chicken, fruit... and there's enough for two. Everybody wins!


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It's National Linguine Day, September 15th! Instead of going all linguine-and-clam-sauce (starchy noodles + oily sauce = danger), try our Super-Delicious Shrimp Scampi with Fettuccine!

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*The PointsPlus® and 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 Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints
® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.

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