There are very few foods I love using in healthy recipes quite as much as I love spaghetti squash. Coming in at about 30 calories per cup, spaghetti squash is pretty much the most low-calorie (and delicious!) healthy substitute for pasta.
And spaghetti squash with cheese? Even better.
- 1 small spaghetti squash
- 2 tablespoons of light butter
- 1/3 cup of grated Parmesan cheese
- 2 teaspoons of garlic powder
- 1 teaspoon of dried oregano
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 slices of light Provolone cheese
Start by preheating the oven to 350°F (177°C) and lining a baking sheet with foil. Using a sharp knife, poke a large hole lengthwise in the spaghetti squash. Place the spaghetti squash on top of a paper towel in the microwave for about 2-3 minutes.
When the spaghetti squash is a little tiny bit softened, remove it from the microwave and slice it lengthwise into halves. Remove the seeds and place the halves on the baking sheet, flesh-side-up. Bake for about 60 to 75 minutes.
Using two forks, string the flesh of the spaghetti squash into spaghetti. Evenly add the butter, Parmesan cheese, garlic powder, dried oregano, and salt and black pepper on top of each half of the spaghetti squash. Mix a bit and then top with the one piece of light Provolone cheese on each of the halves. Place the spaghetti squash back in the oven to bake for about 8 to 10 minutes, or until the cheese is melted and bubbly.
I recommend serving with a bit of marinara sauce. Yum!