Spaghetti Squash

Oct 27th

Week 3 of “No Carbs After 2pm” is in full effect! For the record, I have made it through each Monday-Friday with no sweets and alcohol. I’m noticing I feel healthier and my numbers on the scale are lower! The new goal is now to not cancel everything out on the weekend. Octoberfest…brats, beer, pretzels…you did not help!

Last night we made spaghetti squash. This is another great recipe that makes me feel like I am having a carb for dinner, but really just eating a health veggie 🙂 The picture above is what a spaghetti squash looks like. They are found usually in your grocery store, but if not check a Farmer’s Market or a store that specializes in produce. I have included a recipe below from If you have another one, please share! There are lots of fun an easy recipes online that you can look for. And the benefit of spaghetti squash?? One serving of this recipe is 147 calories!!! (Much better than pasta!!)


  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 cups chopped tomatoes
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons sliced black olives
  • 2 tablespoons chopped fresh basil


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
  3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
  4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.