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Stuffed Spaghetti Squash With Roasted Garlic Sauce

By Christopher Walker

Pasta is loaded with carbs and isn’t exactly the best thing to be eating when trying to eat “clean.” Not only can it spike your blood sugar levels, but it’s also loaded in calories. While you might be able to get away with a small amount here and there, a bowl-full of pasta will surely have you maxing out on both your carb and caloric intake.

But this dish will have your palate fooled. Rather than indulging in starchy pasta, you’ll be enjoying vegetable-based noodles that look like the real thing. This smart and savvy recipe is just as tasty and filling as its traditional pasta counterpart, but with a fraction of the carbohydrates and calories! While this particular recipe can be enjoyed as whole roasted squash, you can also enjoy it as a “pasta” dish by scraping out the flesh of the squash with a fork to reveal noodles that resemble the real deal!

UP NEXT: Thermo-Style Stuffed Mushrooms

Like other winter squashes, the flesh of the spaghetti squash is rich in fiber. It also has plenty of anti-oxidant vitamins, including vitamin A, vitamin C, and carotenes. It’s also high in B-complex vitamins, such as vitamin B6, folate, and niacin, and it’s a good source of minerals, including zinc, calcium, copper, and phosphorus. And as if that wasn’t enough, spaghetti squash is also a great source of protein and monounsaturated fatty acids.

To top off your faux-pasta dish, you’ll enjoy a sumptuous mushroom and bacon concoction that will have you drooling. Both bacon and mushrooms are high in protein, so you’ll certainly get your protein fill with this particular recipe. If you’ve been searching for a filling, satisfying, protein-rich dish to add to your arsenal of post-workout meals, then you’ve found it with this spaghetti squash pasta dish! It’s jam-packed with tasty and healthy ingredients that go well with the Thermo Diet, so you’ll be well on your way to more energy, better sleep, greater mental clarity, and balanced hormones! Get your customized Thermo Diet plan today!

Spaghetti Squash "Pasta" With Roasted Garlic Sauce

Pasta without all the carbs and calories? With this spaghetti squash dish, you can enjoy a “faux” pasta dish that’s also packed with protein!

  • 1 each spaghetti squash
  • 8 ounce white button mushrooms
  • 6 slices bacon
  • salt and pepper

Roasted Garlic Sauce

  • 3 each head of garlic, roasted
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1¼ cup whole milk
  • salt and pepper
  1. To cook the spaghetti squash, I use the crockpot. Pierce the squash 4-5 times and place into the crockpot on HIGH for 3-4 hours.

  2. Meanwhile start to prep the remaining ingredients. To sauté the mushrooms, heat a skillet on medium heat and place sliced mushrooms into the pan. Cook down until liquid from mushrooms is fully absorbed and they are cooked down (about 5-7 minutes), stirring frequently. Season with salt and pepper and set aside.

  3. Cook the bacon according to your liking and chop into bite size pieces. Set aside.

  4. Once the squash is fully cooked, use a fork to shred squash into a pasta-like consistency. Place squash to a large bowl then add in mushrooms, bacon, spinach and roasted garlic sauce and toss to combine.

Roasted Garlic Sauce

  1. To roast the garlic, first preheat the oven to 400 degrees. To prep the garlic, you’ll need to first take the outer wrapping of the bulb off. Next, slice off of about ¼ off the top of the bulb to expose the tops of the garlic cloves. Place the bulb on a small sheet of aluminum foil and place on a baking sheet.

  2. Drizzle 1-2 teaspoons of olive oil on each bulb, then fold up the edges of the aluminum foil above the garlic bulb to enclose the bulb inside. Place in the oven for 30-35 minutes or until the cloves are soft. Once the garlic is roasted, carefully remove and mash the garlic cloves into a paste. The aluminum foil will be hot, so be careful. Set aside.

  3. To make the sauce, melt down the butter, then whisk in flour and allow to cook a bit and start to bubble.

  4. Slowly start to pour in milk and whisk consistently (you make have to add more milk depending on how thick you like the sauce). Continue whisking until thickened and bring to a boil. Season with salt and pepper and add in garlic “paste”.

  5. Turn heat down to low and cook for another few minutes

  6. At this point you can serve as is, or can optionally add shredded cheese to the make this into a cheese sauce.

Nutrition Facts & Notes

  • Total Calories: 524kcal
  • Carbohydrates: 18g
  • Protein: 17g
  • Fat: 43g
  • Saturated Fat: 18g
  • Sugar: 10g
  • Prep Time: 20 minutes
  • Cook Time: 240 minutes
  • Total Time: 260 minutes
  • Servings: 2

If you would like a complete guide to Thermo Approved recipes Make sure to check out The Thermo Chef Cookbook!

Thermo Chef Cookbook