I LOVE squash! Seriously, I eat some form of squash at least four times a week. If it’s yellow squash, I saute it. If it’s zucchini, I spiralize it to make zoodles, and then saute it. If it’s butternut squash, I fight my way into it, battle the skin off, and then make YUMMY butternut squash cakes!
I recently had the following thought: “There’s more squash out there – squash that I haven’t squashed and tasted yet!” That thought led me to the spaghetti squash. Seeing videos of people scrapping the squash out with a fork, resulting in spaghetti-like strands, was fascinating to me! So while shopping recently, I picked one up, deciding that it had to be easier to get into than its cousin, butternut. As it turns out, getting into the spaghetti squash was only slightly easier, but at least cooking it didn’t require peeling it! I loosely followed the Weight Watchers recipe Spaghetti Squash Marinara to sample spaghetti squash for the first time. Don’t let the Weight Watchers connection fool you. This recipe is delicious!
This dish serves 4 and at 1 Weight Watchers Smart Point per serving if I had included the cheese, I could have eaten this ENTIRE bowl! After cooking for 40 minutes, the squash still had a slight crunch to it and was so YUMMY that I will be having the other half of it as part of my lunch. The other part will be another Smart Pocket just like that one I enjoyed yesterday!