Spaghetti Squash Bake - you just won't believe how good speed foods can taste.
Before I move to Canada I had never heard of spaghetti squash. They are near impossible to get in the UK, unless you grow them yourself, or source from the small selection of places that sell them in the Autumn when in season.
Luckily for me in Canada, they are available pretty much all year round and are one of my favourite vegetables because of how versatile they are.
When I say spaghetti squash, I don't mean spiralled squash. Spaghetti Squash is actually a type of squash that when cooked resembles strands of spaghetti, it doesn't have a strong taste and in fact is pretty unique as far as vegetables go, so is great as a substitute for noodles or pasta.
The first time I tried it was as a replacement for pasta, but since then have been using it a whole heap of different recipes and one of my favourite creations is this delicious Spaghetti Squash Bake because it tastes so darn good.
Of course I know all my UK readers are going to be disappointed at not being able to try this, but don't worry you can substitute the spaghetti squash with some spiralled butternut squash. It won't be quite the same, because spaghetti squash is pretty unique, but it will still taste yummy and is a great way to get a decent amount of vegetables onto your plate, especially if it is an area you struggle with.
When spaghetti squash is in season I highly recommend trying to source some to give it a try. So keep an eye out in the fall, when all the different winter squash start to come into season and if you have your own little veggie garden, I highly recommend ordering some seeds and growing some yourself.
Looking for some more recipes to try? - Previously on Slimming Eats
- 1 year ago: Chicken Katsu Curry
- 2 years ago: Vegetable Soup
- 4 years ago: One Pot Shrimp Pasta
Plus here is my post on How to cook spaghetti squash
with many more recipes in my full: Recipe Index
I bake this in a 10 inch oven proof flan dish, but any similar size dish will work. The flan dish is perfect for slicing this spaghetti squash bake to serve.
For sides, this is perfect with just a salad of baby mixed greens with a dressing of your choice, but if you are having this spaghetti squash bake as a main meal and want to make a more filling plate of food, try serving it with these chips or sweet potato fries.
Recipe Card
Spaghetti Squash Bake
This recipe is gluten free, vegetarian, Slimming and Weight Watchers friendly
WW Smart Points - 6
Ingredients
- 3 cups (720ml) of cooked spaghetti squash - see notes for substitution
- 2 eggs
- 1 onion, finely chopped
- 1 clove of garlic, crushed
- 1 cup (240ml) of passata
- 1 cup (240ml) of chicken or vegetable stock
- 4 tablespoons of tomato puree (paste)
- 2 ripe tomatoes, sliced thinly
- 60g (20z) of cheddar
- 100g (3.5oz) of mozzarella
- salt and black pepper
- spray oil
- fresh chopped Italian parsley
Instructions
- Preheat oven to 200c/400f (gas mark 6)
- Pat spaghetti squash with some kitchen paper to absorb any excess moisture.
- Spray a saucepan with some spray oil over a medium high heat
- Add the onion and garlic and fry for approx 2 mins to soften.
- Add the passata, tomato paste and stock and bring to a boil
- Reduce heat slightly and simmer to thicken. Set aside
- Add the eggs to a large bowl and whisk
- Add in the cooked spaghetti squash, season with salt and black pepper and mix to combine well.
- Spray the flan dish with some spray oil
- Add the spaghetti squash/egg mixture and flatten out into a layer.
- Spread over the top the tomato sauce that you set aside.
- Top with the cheeses and then lay the tomato slices across the top
- Bake in the oven for 30 mins until the cheese is melted and golden.
- Sprinkle with some chopped Italian parsley, allow to cool down slightly and then slice and serve.
Notes
If you can't get spaghetti squash, use some spiralled butternut squash (same quantity) but saute in a pan for approx 5 mins with some spray oil and then allow to cool before mixing with the eggs.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Nutrition Information
Yield 4 Serving Size 1 servingAmount Per Serving Calories 262Total Fat 12.8gSaturated Fat 7gCholesterol 125mgSodium 655mgCarbohydrates 19.1gFiber 3.7gSugar 5.9gProtein 18.1g
Kelly Robson says
Loved this!! Made it with butternut squash and it worked perfectly!
MELANIE Ross says
I'm from the UK and made this last night using butternut squash. It was absolutely gorgeous... I had two portions immediately. I'm having another portion for lunch today... fab recipe 🙂