Spaghetti Squash is delicious and infinitely variable.  However, you do have to be conscious of the carbs.  It is lower in carbs than other winter Squash but is still 10 carbs per cup.  I usually buy the smallest one I can find and can get 12 3/4cup servings from it (7.5 carbs not including toppings).  While I have it pictured being served in a stuffed half squash I find it safer to scrape out the cooked squash and then apply toppings.

This week will be a series of spaghetti squash recipes as I test different combinations.


Recipe for one

Olive oil

Salt and pepper

6 medium frozen shrimps thawed

Two tbsp. Artichoke and Roasted Red Pepper Tapenade (Aldi or Trader Joe’s)

6 or 8 small sliced green olives or heaping teaspoon of capers

¾ cup cooked spaghetti squash


Cut one end flat to stand it up so you can divide the squash lengthwise

(It can be hard to cut.  I use a large serrated knife and cut around the outside first before cutting through.)

Preheat oven to 350

Place halves face down on parchment paper on a cookie sheet and bake for30 minutes or until a knife can be inserted all the way in with little resistance.

Rub cooked squash with olive oil and sprinkle with salt and pepper

Scrape out the strands with a fork

Place ¾ cup on oven safe plate

Mix olives or capers and shrimp into the tapenade

Place on top of squash and place in oven for a few more minutes or until shrimp is heated.