Skinny Red Pepper Spaghetti Squash 2 Servings 1/4 cup fat-free shredded Mozzarella 2 teaspoons parmesan cheese 2 cups spaghetti squash, cooked 1 tablespoon Trader Joe's Red Pepper Spread 2 tablespoons fat-free cream cheese 1/3 cup unsweetened almond milk

Skinny Red Pepper Spaghetti Squash

This Skinny Red Pepper Spaghetti Squash is only possible for one reason. Not too long ago, I cut pasta completely out of my life. I packed it up with tortilla chips, spray butter and fast food, waved au revoir and sobbed as they drove away in a Porsche Cayenne. It was difficult at first, but today I don’t even miss pasta. Maybe that’s because of the awesome alternative that exists as spaghetti squash. You can do anything and everything with spaghetti squash. Today, I’ll even be following up with a post on how to make the world’s skinniest pizza crust EVER out of spaghetti squash. But yesterday, I stuck to it’s truest form and made such a delicious “pasta,” I went back for seconds. I was stuffed, but I forced myself to eat it because it was so yummy!Skinny Red Pepper Spaghetti Squash by Skinny Girl Standard, a low calorie food blog

Skinny Red Pepper Spaghetti Squash

Calories per serving: 205

Ingredients

  • 2 cups spaghetti squash, cooked (84 calories)
  • 1 tablespoon Trader Joe's Red Pepper Spread with Eggplant & Garlic (15 calories)
  • 2 tablespoons fat-free cream cheese (30 calories)
  • 1/3 cup unsweetened almond milk (10 calories)
  • 1/4 cup fat-free shredded Mozzarella cheese (45 calories)
  • 2 teaspoons parmesan cheese (20 calories)
  • Garlic salt to taste
  • Ground black pepper to taste

Instructions

  1. Bake spaghetti squash whole in the oven at 375F for approximately an hour, poking several slits in it with a sharp knife, or cut in half, rip out seeds and bake in the oven for approximately half-an-hour. Keep an eye on it, making sure it doesn't burn. For more detailed instructions, refer here.
  2. When spaghetti squash has finished cooking, cut in half and rip out all seeds and orange strands attached to seeds. Scrape spaghetti squash strands from edges and allow to cool.
  3. In a pan, bring almond milk to a boil. Turn heat to low and add in red pepper spread, Mozzarella and cream cheese. Allow to simmer for approximately five minutes, mixing frequently.
  4. Add in sprinkling of garlic salt to taste.
  5. Add in sprinkling of ground black pepper to taste.
  6. Turn off heat and allow to sit for a few minutes, thickening up.
  7. Once your sauce has thickened, take 1 cup of spaghetti and drizzle with 1/2 of sauce, sprinkling 1 teaspoon of parmesan cheese on top of spaghetti. This recipe makes two servings, so if you're eating alone, be sure to go back for more
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Skinny Red Pepper Spaghetti Squash by Skinny Girl Standard, a low calorie food blogBuy some of my favorite pasta must-haves today for your Skinny Red Pepper Spaghetti Squash:

Copper Colander I Cooking Set I Utensil Holder I Ravioli Cutter I Colorful Spoon Set I Anti-Inflammation Cookbook I Spiraler I Pasta Cutter I Gray Dining Set

Favorites? I love this cooking set from Anthropologie. Not only is it beautiful, but every pot and pan is the perfect size. I also love that ravioli cutter. There’s nothing like homemade pasta. And finally, please, someone, buy me that gray dining set. My birthday’s in June 😉

Skinny Red Pepper Spaghetti Squash by Skinny Girl Standard, a low calorie food blogDoesn’t it almost look heart-shaped? That was not intentional. That, I suppose, was my subconscious exclaiming my love for this recipe. Skinny Red Pepper Spaghetti Squash, the way to a woman’s heart.Skinny Red Pepper Spaghetti Squash by Skinny Girl Standard, a low calorie food blogSkinny Red Pepper Spaghetti Squash by Skinny Girl Standard, a low calorie food blogSkinny Red Pepper Spaghetti Squash by Skinny Girl Standard, a low calorie food blogSkinny Red Pepper Spaghetti Squash by Skinny Girl Standard, a low calorie food blog

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