SkennyBetch In The City

Learning to eat healthy and exercise in Chicago

Spaghetti Squash

Here is the deal, I want to eat healthy but I am a full time student with a lot on my plate already so I don’t have room for spending a ton of time or money on my meals. Spaghetti squash is perfect for this because one gourd can last me all week and all in all its pretty cost effective; so with a bit of prep at the beginning of the week this meal is hot, tasty, and ready to go almost instantly! Oh, and did I mention this is low-carb? Low-carb pasta… a little like heaven.


  • 1 Spaghetti Squash (it can’t be another kind of squash so make sure you get spaghetti squash!)
  • 1 Jar pasta sauce (pick your favorite)
  • 1 Fully cooked boneless skinless chicken breast, cubed.
  • your favorite herbs and spices

Directions- Prep

  1. Pre-heat oven to 375F
  2. Stab some holes into the squash so air can escape
  3. Place the whole squash into the oven and bake for 30-45 minutes (should be soft to touch)
  4. Remove squash from oven and cut lengthwise. Remove seeds (they are edible but I don’t eat them so I can’t help much in that department), using a fork remove the squash strands and place them in a separate container to cool

Directions- Cook

  1. take desired amount of spaghetti squash and add to a lightly greased pan
  2. add pasta sauce, chicken, and spices to pan and re-heat for about 3-5 minutes (until hot)
  3. Enjoy!

spaghetti squash


  • Store the cooked squash in an air-tight container in the fridge
  • It should keep for about a week but admittedly its much better when it is fresh

One comment on “Spaghetti Squash

  1. Chef Randall
    March 30, 2013

    I love squash, what a great recipe. Looks very delectable.

    Here is an Italian meal I made, I invite you to view:

    While you are at Fun with Food, I invite you to leave your e-mail to follow our blog. Thanks

    Chef Randall

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This entry was posted on March 30, 2013 by in Meals, Recipes and tagged , , , , , , , , , .

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