2013 – Gluten Free Living
This is an extremely simple recipe and quite tasty, and I’m posting it more as an idea for those who want healthy, low calorie, gluten free or dairy free snacks, than for any other reason. It’s one of those embarrassingly simple recipes but it’s so flavorful with the cinnamon coating all the strands of spaghetti squash that I thought I would share it with those who are looking for a different way to use up this great veggie.
I was really hankering for a taste of spaghetti squash the other day and wanted a low calorie version without a lot of oil, creamy sauce, or mixed with a lot of other stuff. I wanted a plain recipe with herbs or spices but not what I usually use. So I decided to try Cinnamon Spaghetti Squash! It was fantastic. This two-ingredient recipe is hardly a recipe but it certainly is delicious.
I share this especially with those who are on restricted diets or trying to lose weight so they have another way to prepare this vegetable. Spaghetti squash is so versatile. You can make it so many ways. I have 5 or 6 ways to make this great veggie, including a delicious Italian-style one I’ll share some day. But for today I leave you with Cinnamon Spaghetti Squash.
I really enjoyed this dish.
This is so simple but has a wonderful flavor.
If you’re looking for healthy, low calorie, gluten or dairy free recipes, consider giving this two-ingredient recipe a try.
Here’s what I did.
Bake spaghetti squash in oven.
Allow squash to cool enough that you can handle it – 15 minutes or so. Slice squash in half.
Remove the pulp and seeds. Here’s what the squash looks like after that.
With a fork, scrape out all of the spaghetti squash and put it into a casserole dish.
You get quite a bit of spaghetti squash out of each half shell.
Here’s a look at the shell after I scooped out all of the spaghetti squash strands.
Here are the empty shells.
Here’s how much spaghetti squash came out of baked spaghetti squash.
Sprinkle heavily with cinnamon.
Here’s a close up so you can see the texture.
Here’s my serving. It was SOOOOO tasty. Who would have thought it???
This simple way to make spaghetti squash is extremely tasty. Feel free to add other spices or herbs you like.
Here’s the recipe such as it is.
CINNAMON SPAGHETTI SQUASH
(My own concoction)
1 spaghetti squash
Cinnamon, as desired
Place spaghetti squash on baking sheet. Bake spaghetti squash in 350° oven about 1 hour or until cooked through. Remove from oven. Allow squash to cool about 15 minutes or so. Slice squash in half. Remove seeds and pulp. With a fork, dig out all of the squash. It comes out in strands like spaghetti. Place squash in a small casserole dish. Sprinkle heavily with cinnamon—as much as you desire. About 6 servings.
Cinnamon Spaghetti Squash is incredibly low calorie. It’s a great recipe for those trying to lose weight, plus it has a lot of fiber.
I’ve saved a bite or two for you!
You may also like these recipes:
Chicken and Veggie Stir Fry Over Spaghetti Squash
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That sounds so good–and healthy, too, with the cinnamon!
And, oh, so easy!
Great idea! I love spaghetti squash. Gotta try this!
So simple and easy.
Now that is super easy. Thanks T.
This is one of my favourite ways to eat spaghetti squash – I’m glad I’m not the only one!!!!!! Because it is SO tastey, it’s hard to believe its so easy! Just for fun one time I added some chopped pieces of honey garlic sausage and sprinkled a little bit of brown sugar on top – it was like dinner AND dessert all in one!!!!!
I bet that was wonderful. I think I’ll try it like that sometime!
I live near a Mennonite community and get fantastic meats from their farms – the honey garlic is delicious!