This Low Calorie Spaghetti Squash Recipe comes out perfect every time! It’s just 83 calories per serving (1/2 a spaghetti squash!) and can be made in the oven, Instant pot or the slow cooker. Instructions on all 3 along with some low calorie sauces have been provided.
Ingredients You’ll Need:
- 1 spaghetti squash
- Olive oil spray
- Salt and pepper
- (I have included several sauces below)
Low Calorie Spaghetti Squash
Healthy Spaghetti Squash Meal Prep and Storage
Meal Prep– You can cook and shred the spaghetti squash as meal prep, it’s a great option to have in the fridge all week.
Storage– Store in the fridge for 5 days or the freezer for 1 month. To reheat, add to a hot dry pan and cook (mixing often) until hot. You can also microwave for 1-2 minutes until hot.
Low Calorie Spaghetti Squash Recipe
Low Calorie Spaghetti Squash Sauces:
Low Calorie Spaghetti Squash
This Baked Spaghetti Squash comes out perfect every time! It's low in calories and high in nutrition, and oh so easy to make! Learn how to roast spaghetti squash to perfection… and be sure to see below for low calorie sauces like marinara, pesto and even skinny Alfredo sauce!
Ingredients
- 1 spaghetti squash
- Olive oil spray
- Salt and pepper
Instructions
Oven Instructions:
- Preheat the oven to 400° and line a baking sheet with foil.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Lightly spray the inside of the squash with olive oil and sprinkle with salt and pepper.
- Place the spaghetti squash cut side down on the prepared baking sheet and poke holes with a fork.
- Roast for 30 to 40 minutes or until lightly browned on the outside and tender when poked with a fork.
- Remove from the oven and let sit for 10 minutes. Then flip the squash so that it’s cut side up.
- Carefully, with oven mitts on, use a fork to scrape the spaghetti strands from the inside of the squash into a bowl.
Instant Pot Instructions:
- Add the trivet to the instant pot and 1 cup of water (2 cups if you have a large IP).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Cover and cook on High Pressure for 7 minutes.
- Carefully with oven mitts on, do a quick release of the pressure.
- Carefully, with oven mitts on, move the spaghetti squash to a cutting board.
- Use a fork to scrape the spaghetti strands from the inside of the squash into a bowl.
Slow Cooker Instructions:
- In this method you will not cut the squash in half!
- Wash, then poke small holes the spaghetti squash just as you would when making a baked potato.
- Cook on high for 3 to 4 hours or low for 5 to 6 hours
- Carefully, with oven mitts on, move the spaghetti squash to a cutting board.
- Use a fork to scrape the spaghetti strands from the inside of the squash into a bowl.
Nutrition
Calories: 83kcalCarbohydrates: 15.1gProtein: 1.5gFat: 2.9gSaturated Fat: 0.5gCholesterol: 0mgSodium: 189mgPotassium: 274mgFiber: 3.3gSugar: 5.9gCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!
Nutrition and Calories in Spaghetti Squash
You can find more nutritional information on spaghetti squash in this Guide to Low Calorie Spaghetti Squash!
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