As my recipes suggest right now, I’m absolutely obsessed with squash. As soon as the season starts, they really end up in my shopping cart every single time when I’m doing my grocery shopping.
Besides the classic varieties like Hokkaido and Butternut, I am a big fan of the spaghetti squash. Unfortunately it is not always available everywhere. But especially in October, you can find it more and more often.
For all of you who have not tried this variety yet: When the pumpkin is nicely cooked, I can easily scrape out its spaghetti-shaped flesh with a fork. That’s why this pumpkin is a very well known low carb alternative, especially in the United States. That’s why there are really countless possibilities to integrate this squash into your diet. But I like it the most in a very simple way.
Spaghetti Squash with basil and cheese
A healthy and lower calorie meal could not be simpler. All you have to do is the following steps: Cut your squash in half, put it in the oven at 200 degrees lower/upper heat or 180 degrees circulating air for about 40 minutes. Afterwards you can loosen the entire flesh by using a fork. This is how you make the wonderful spaghetti threads
Then I drizzel some olive oil and sea salt over each half. Then I give over each half a shot of olive oil and some sea salt. Finally I add some basil leaves and grated cheese and then it’s already done. For the cheese I prefer to use a mixture of parmesan and the Eatlean cheese. But I leave the choice entirely up to you. 🙂
I hope you like this very simple but still really tasty recipe. By the way, it reminds me of one of my favorite dishes as a child: pasta with butter and parmesan. So if you want to make a healthier version of it, I can only recommend this recipe.
- 1 spaghetti squash
- 2 tbsp high quality olive oil
- 2 handfuls of fresh basil
- 20 grams grated Parmesan cheese
- 40 grams grated Eatlean cheese (You can also use some other light cheese or simply more Parmesan cheese.)
- some sea salt
- Cut the squash in half lengthwise with a sharp, large knife. Caution – this requires quite a bit of strength! Put the squash into the preheated oven with the cut surfaces facing upwards for about 40 minutes at 200 degrees bottom/top heat or at 180 degrees convection.
- Get the pumpkin out of the oven as soon as it is nice and soft everywhere. Loosen the flesh with a fork so that it falls apart into spaghetti shaped threads. Now pour a spoon of olive oil over each half. Wash the basil, cut it into small strips and spread it over both halves. Finally mix the cheese under both and season with salt.
- You can either serve it directly in the squash bowl or transfer it to two bowls.
- calories: 267 kcal
- fat: 14 g
- carbohydrates: 26 g
- protein: 13 g