You are either thinking how tired you are of spaghetti squash or very happy to see this new recipe for a squash sitting in your fridge right now. Personally, between “mac and cheese”, skillet and this bake I made at least twice each in the past month I think I’m “squashed out” until after Christmas.
But this spaghetti squash bake was GOOD! In case you are still planning a Thanksgiving menu, this healthy and clean bake should go on the list. It is not on my list because Canadian Thanksgiving has already passed. I’m in transition now. To be correct I am in a house remodel mode right now. I can’t think of Christmas yet because I’m not there yet. I will get sick and tired of it if I start doing Christmas now. I’m much more into cozy homey things right now. Like grabbing a cup of decaf Starbucks (I know, I know) and hitting Marshalls and Homesense on a Friday night or a vintage market on a Saturday morning.
It is pouring in our beautiful Pacific Northwest. This is how dark my kitchen is at 11AM. Crazy, eh but is it really a life problem considering how much people in some parts of the world are hurting right now?! So, no wonder I’m into baking squash, sipping lemongrass tea and tucking my feet into a shag rug covered with cozy blanket. #weareblessed
Despite winter weather, our farmer’s market is still going strong. To be correct the one in my town has just closed down but the one in a city nearby is open all winter, apparently. I couldn’t believe my eyes yesterday morning when I saw vegetables at the hockey rink’s entryway! Me and food are just meant to be together, and hockey… And by food I mean vegetables and fruits.
This spaghetti squash bake is a really fluffy and truly vegetable bake with flavours of cheese and kind of melt in your mouth. I have tested recipe without a tablespoon of mayo and it wasn’t the same. Mayo helps the texture and flavour of the bake. So, do not skip. Buy yourself a small jar of organic mayo and it will serve you a year or more. Honestly, we all need to learn to have a better relationship with food vs. following minimalistic diets. I am guilty of that in the past for sure.
This spaghetti squash bake would really go well with turkey and all things gravy and cranberry sauce. And it is so light!
I also highly recommend my healthier Green Bean Casserole and clean eating Pumpkin Pie for your Thanksgiving. I’m off to make some more coconut oil fudge and test new Nanaimo bars for Christmas. After that I have strength and conditioning class, so this bake with some eggs and simple arugula salad would be just perfect after a HIIT workout. I really love eating lots of veggies, no sugar and working out lifestyle – my muscles are stronger than ever before.
- 1 large spaghetti squash (4 lbs)
- 2 eggs, large
- 1 cup (4 oz) any hard cheese, shredded & divided (I tried Mozzarella and Havarti)
- 1/4 cup (1 oz) Parmesan cheese, grated
- 1 tbsp organic mayo
- 1 tsp garlic powder
- 1/2 tsp himalayan pink salt
- 1/4 cup breadcrumbs (I used whole wheat Panko - I know:)) (optional)
- Cooking spray (I use Misto)
- Preheat oven to 375 F degrees F. Wash squash, cut in half lengthwise and remove seeds with a spoon. Punch randomly with a fork, place cut side down on a baking sheet lined with unbleached parchment paper and bake for 40-50 minutes. Remove squash from the oven, let cool until it's safe to the touch and separate into strands with a fork. Set aside.
- Preheat oven to 400 degrees F and spray 8” x 10” baking dish with cooking spray. In a large mixing bowl, whisk the eggs. Add 1/2 cup hard cheese, Parmesan cheese, mayo, garlic powder, and salt; whisk to mix. Add spaghetti squash and mix to combine well. Transfer to a prepared baking dish, sprinkle with remaining 1/2 cup cheese and breadcrumbs (if using) and bake for 45 minutes. Serve hot.
Servings Per Recipe: 6
Amount Per Serving = 1/6th of the recipe:
Total Fat: 9.5 g
Cholesterol: 91.0 mg
Sodium: 495.2 mg
Total Carbs: 14.9 g
Dietary Fiber: 2.9 g
Protein: 9.9 g
WW Points+: 5