A healthy alternative to (and better than version) Pasta Roni, featuring spaghetti squash and parmesan cheese.
I always loved Pasta Roni growing up, but I never make it anymore because I realized just how bad it was. Even knowing how unhealthy it is, I sometimes think about how yummy it would be to make a big batch of it. So, I decided to create a healthier version, and let me tell you, it is most definitely better than any Pasta Roni I’ve ever had. I made it recently for my family, and my mom insisted that I make it a few times since.
What makes it so much healthier is that it’s made with spaghetti squash. If you’ve never had spaghetti squash, I highly recommend it. It’s a great alternative to regular pasta, is so much healthier, and honestly, I can’t hardly tell the difference. It’s so tasty, and I think I will start using it is a low carb/gluten free option in other pasta dishes from now on!
In this recipe, I cooked the spaghetti squash in the microwave, and described that method. However, if you’d rather cook it in the oven, by all means, go right ahead!
Weight Loss Wednesday and Better-Than-Pasta Roni Recipe
Ingredients
- 1 large spaghetti squash
- 3/4 cup reduced fat Kraft Parmesan Cheese
- 1/2 cup butter or butter substitute, such as Earth Balance Buttery Spread
- 1 Tablespoon Italian Seasoning
- 1 Tablespoon garlic powder
Instructions
- Cut spaghetti squash in half, and remove seeds. In a microwave safe dish, place one half of the spaghetti squash. Pour 1/2 cup water into the center of the squash. Place the other half of the squash on top of it, and cover with plastic wrap. Cook in microwave for about 8-10 minutes.*
- After squash is cooked, let it sit for a few minutes, as it will be very hot. Then, use a fork to remove all the "spaghetti". Place in a large bowl. Put butter, Parmesan cheese, Italian seasoning, and garlic powder in the same bowl, and mix until the butter is melted. Add more cheese or seasonings to reach desired flavor. Serve warm.
Notes
* If you use use a smaller squash, adjust accordingly
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is currently training to be a Certified Lactation Educator. She loves spending time with her family and helping others find joy in family life.
Amber @ rick•a•bam•boo says
This looks great. I love spaghetti squash and I bought one this week specifically for this recipe. My squash is in the microwave right now actually. Oooh! It just beeped. Gotta go!
Katie says
Yay! I’m glad you tried it out (and I hope you liked it)
Becca from ItsYummi.com says
I LOVE using spaghetti squash as a substitute for pasta. I’ve been meaning to get over here all week to comment on this… I’m sorry that it took so long, Katie! I look forward to getting healthy along with you with and the rest of the WLW bunch 🙂
Katie says
Yay for loving spaghetti squash! Definitely one of my favorite substitutes. I think I like it more than pasta!
Tammy Northrup {Yours and Mine ARE Ours} says
Katie, thank you for sharing your story. It takes so much courage to put yourself out there. Maybe someday I’ll have the courage to do the same. Oh and the recipe, yum! I can’t wait to try it.
Katie says
Thank you for your support, Tammy! I’d love to read your story someday. 🙂 And seriously,spaghetti squash is my new favorite thing!
Sarah says
Yum, this recipe looks super delicious – and healthy! Good luck achieving all your goals with the WLW group.
Katie says
Thanks! I appreciate your support 🙂 Good luck to you, as well!
Heather @ French Press says
what a terrific recipe! I know we can all do this together 🙂
Katie says
Thank you! I think we will be able to as well 🙂