Best Spaghetti Squash – healthy, low-fat, low-carb recipe

best spaghetti squash

It doesn’t take a lot to make the best spaghetti squash recipe. A few simple ingredients are all you will need to cook this healthy, low fat spaghetti squash dish. This squash is a lowfat low carb ingredient with a wonderful texture and a mild flavor that allows it to work very well in a variety of recipes.

Best Spaghetti Squash Made Easy Ingredients

GARLIC (5-10 cloves, finely chopped)
LEMON zest and juice
BUTTER (1-2 Tbsp)
OLIVE OIL (¼ cup)
PARSLEY (½ cup, chopped)
SALT and PEPPER to taste

The measurements above are just loose suggestions, and really need to be adjusted to your own tastes. The size of the spaghetti squash and how much squash you dig out will determin how much of the other ingredients you need;They are simple and fresh ingredients, so there really is no wrong way to make this dish. The best spaghetti squash doesn’t get more super simple than that!

best spaghetti squash
spaghetti squash makes a healthy, low fat, low carb pasta alternative

Best Spaghetti Squash …super simple, low fat, low carb recipe

  • When buying a spaghetti squash, choose one that seems heavy for its size.
  • Carefully slice the squash into halves. Cut the squash across instead of lengthwise, this will make for longer “noodles”.
  • Place cut sides down in shallow water in a roasting pan.
  • Bake for about 30-45 minutes at 350 degrees Fahrenheit. You can check on the squash after 30 minutes; the cooking time will vary according to the size of the squash.
  • It’s important not to overcook the squash, slightly crunchy strands of squash add great texture to a dish, and overcooking the squash will make the ingredient mushy.
  • Remove squash from the oven and carefully turn halves over to check for doneness –the water will be hot and steam will be trapped under the squash, so be cautious.
  • Allow squash to sit 5-10 minutes to cool slightly for easier handling.
  • Insert a fork and twist out strands of “spaghetti”. Once the fork has done its job, use a spoon to scrape out the remaining squash; it’s edible all the way to the rind,
    so don’t waste any!
  • Heat a skillet and melt cooking oil on medium heat.
  • Add finely chopped garlic and cook 1-2 minutes until it begins to color up. If you like a bit of heat with your dish, add some red pepper flakes as well.
  • Add a bit of butter for extra flavor (this is optional).
  • Add the spaghetti squash to the skillet and mix with the garlic.
  • Add salt and pepper to taste, add lemon zest and juice, and stir.
  • Turn off the heat and add in a bit of dark, flavorful olive oil.
  • You can also stir in a bit of freshly grated Parmesan Cheese if desired, but this is optional.
  • Add fresh chopped parsley for bright flavor and color, and mix well.
    And that’s it.
best spaghetti squash
just a few simple flavors and ingredients will make the best spaghetti squash recipe

And for another tasty dish, check out this Mediterranean Spaghetti Squash Recipe.

mediterrean spaghetti squash
click pic for video recipe

Thanks for checking the spaghetti squash recipe out. If you liked it, then click a button or two below and share it with your friends, I appreciate it!
–Chef Buck

Cook Spaghetti Squash for a Healthy, Low-fat Diet

best spaghetti squash

Cook spaghetti squash for a healthy addition to a low-fat diet. It’s mild flavor and hardy texture makes spaghetti squash ideal for a variety of recipes.

How to cook Spaghetti Squash

This is a basic spaghetti squash recipe :
Slice squash into halves.
Place cut sides down in shallow water in a roasting pan.
Bake for about 45 minutes at 350 degrees Fahrenheit.
Remove squash from the oven and carefully turn halves over to check for doneness –the water will be hot and steam will be trapped under the squash, so be cautious.
Allow squash to sit 5-10 minutes to cool slightly for easier handling.
With a fork or spoon, remove the meat of the squash.
The squash will pull away into strands that resemble spaghetti, although this squash will taste nothing like spaghetti.

cook spaghetti squash
When cooked spaghetti squash pulls apart into “noodley strings”

Here’s one of my favorite spaghetti squash recipes —

Mediterranean Spaghetti Squash Recipe

This dish is super tasty, and I can eat way too much without feeling too guilty. Watch the video and learn how to easily cook this squash. It’s a terrific ingredient; delicious and healthy. This Mediterranean style recipe is just one of many ways to use this versatile vegetable. Give it a try!

Spaghetti Squash Recipe Ingredients:

1 large ONION (chopped)
4-6 cloves GARLIC (finely chopped)
½ RED BELL PEPPER (sliced)
1 14 oz can ARTICHOKE HEARTS in water (chopped)
1 cup OLIVES, and olive juice to taste (chopped)
¾ to 1 cup PARMESAN CHEESE (shredded or grated)
½ tsp THYME
1 tsp BASIL
SALT and PEPPER to taste

How to Make this Spaghetti Squash Recipe

Preheat oven to 350.
Cut spaghetti squash in half, lengthwise (a good, sharp knife will be nice).  Place each side, cut side down, in a shallow pan with about ¾ c water. Cook spaghetti squash uncovered for 45 minutes. Set aside to cool squash halves–enough to handle without causing death to the handler–but not completely cool.
You have time to chop up all your ingredients while the squash cooks.   For the artichoke, you may want to remove some of the outer, tougher leaves.
For each half, use a spoon to scrape out and discard the seeds and dark center strings.  Use a fork to scrape out the squash into ‘spaghetti-like’ strands.
Heat oil over medium high heat.  Saute onion and garlic 4-6 minutes.  Add bell pepper. Turn heat to low, stir and cover for 2-4 minutes.  Uncover, stir in spaghetti squash and remaining ingredients.  Cover and cook til all ingredients are warm, about 7-10 minutes
Add 1 Tbsp of olive juice and any other seasonings to taste. Serve warm. And a little toasted bread on the side won’t hurt.
Give this spaghetti squash recipe a try and let me know what you think, and…
Bon appétit!
And for another great spaghetti squash recipe, try this Spanish-style Spaghetti Squash.
spaghetti squash recipe
click image to check out this recipe

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Baked Tomatoes Recipe with Basil, Cheese, and Walnut

Baked Tomato

This is a terrific baked tomatoes recipe. I love tomatoes roasted and topped with garlic, bread crumbs, and butter, but I think this toasted walnut, basil, and cheese topping has it beat. These roasted plum tomatoes make an awesome vegetarian dish with more than enough substance to satisfy even the most carnivorous craving.

Baked Tomatoes Recipe Ingredients:

4 PLUM TOMATOES (roma is a type of plum tomato)
½ cup toasted WALNUTS
½ cup fresh BASIL
½ cup ROMANO CHEESE (or sub Parmesan cheese)
2-3 cloves GARLIC
some OLIVE OIL, dude
SALT and PEPPER (to taste)

baked tomatoes
Slice off the bottom of the tomatoes so they sit flat on the baking sheet.

Baked Tomato Recipe Directions:

Slice tomatoes lengthwise in half, and then slice a sliver off of the rounded backside so that the tomatoes rest flat.

Using a fork, tenderize the tops of the tomato halves, but do not poke the fork all the way through.
Arrange tomatoes on a baking sheet.

Season tomato tops with salt and pepper, and then coat the tomato tops lightly with olive oil.
Bake in an oven preheated at 500 degrees Fahrenheit for 10-15 minutes, or until the edges of the tomatoes begin to brown.

While the tomatoes bake, place chopped basil, toasted walnuts, shredded cheese, fresh ground pepper, and garlic in a food processor and pulse conservatively until the topping ingredients resemble tabouli.

baked tomatoes
Use about equal parts of toasted walnut, cheese, and basil…and garlic to taste.

Remove tomatoes from the oven. Add any oil and juices on the baking sheet into the blended basil/walnut/cheese topping. Also add ½ to 1 tsp olive oil if desired. Mix ingredients and then mound the topping evenly over each tomato.

Return tomatoes to the oven and continue baking at 500 degrees F for another 5 minutes.

After 5 minutes, turn oven to broil and let tomatoes broil 1-2 minutes longer, or until tops have browned; watch them closely!

And that’s it. Let them cool for a few minutes and serve. It’s a great appetizer, side, or can even be the main course of a vegetarian meal. The blended topping has a terrific, meaty texture. The baked tomatoes are quite filling, and delicious. I hope you like it!

Baked Tomatoes
This baked tomato recipe is beyond delicious…definitely give it a try!

Definitely give this Baked Tomatoes Recipe a try and let me know what you think, and bon appétit!

And for another great vegetarian dish, try this Baked Jalapeno Poppers Recipe.
jalapeno poppers

Garlic Quinoa Recipe …instead of garlic rice

garlic quinoa

This garlic quinoa recipe makes a terrific side dish. I use quinoa often to provide the protein in vegetarian meals, but quinoa is also a smart choice to serve with other proteins. This garlic quinoa side is filling and tasty, and a great accompaniment for many meat and fish dishes.

Garlic Quinoa Recipe Ingredients:

2 cups QUINOA
3 cups WATER
3-4 cloves GARLIC (finely chopped)
SALT and PEPPER to taste
and add chopped PARSLEY …if you like, man

garlic quinoa
garlic quinoa makes a great side dish

Garlic Quinoa Recipe Directions:

In an oven proof dish, add 3 cups of water.
Add in the olive oil, or melted butter.
Add the quinoa.
Add finely chopped garlic. I find 3-4 cloves to be plenty (this is one of those rare dishes where I have found too much garlic to be too much).
Add salt and pepper to taste.
If you want to add a little heat, add some finely chopped red chilis (it adds a nice color, too), or just a little cayenne pepper.
Stir the ingredients together well and place top or foil covering over the baking dish.
Bake in an oven preheated to 350 degrees Fahrenheit for 90 minutes. No attention to the dish is required while baking.
After 90 minutes, remove the dish from the oven, uncover and let set for a few minutes.
Fluff with a fork and serve.
It’s a great side dish for meat, fish, and vegetarian meals.
Any leftovers can be used to make quick quinoa salads.
Give this Garlic Quinoa Recipe a try and let me know what you think, and bon appétit!

raw quinoa
uncooked quinoa…looks like a grain, but it’s a seed.

Quinoa is a terrific ingredient to incorporate into your diet for many reasons, here are a few:
1) It is a complete protein (provides all essential amino acids).
2) High in fiber and nutrition.
3) High in magnesium and iron.
4) Is low on the Glycemic Index, making it a good choice for blood sugar regulation.
5) it can easily be substituted for rice in many recipes

For more quinoa inspired recipes, check out my QUINOA PLAYLIST.
spanish quinoa

Chocolate Cake Recipe — Gluten-Free, Flourless Cake

chocolate cake recipe

I’ve been baking this chocolate cake recipe too much! It’s super easy, moist, and tasty; and kinda cool to bake, too, since the main ingredient is beans! What!? Garbanzo beans! Which are also called chick peas. So besides being a delicious cake, it’s a flourless, gluten-free cake. This cake is especially tasty with cream cheese frosting.

Chocolate Cake Recipe Ingredients:

2 15 oz cans GARBANZO BEANS
2 cups semi-sweet CHOCOLATE CHIPS
1 cup SUGAR
2-3 Tbsp BUTTER
½ cup DRIED CHERRIES (or other dried fruit)
1 cup toasted NUTS (chopped)
POWDERED SUGAR (for dusting)
fresh BERRIES (for topping)

…or top with CREAM CHEESE frosting

Cream Cheese Frosting Ingredients:

8oz CREAM CHEESE, softened
¼ cup unsalted BUTTER, softened
1 Tbsp MILK

cream cheese frosting recipe
Cream cheese frosted cake

Chocolate Cake Recipe Directions:

Butter up a baking dish; 8X10 or 9X11…about the size of a human head.
Rinse and drain garbanzo beans.
In a food processor, combine eggs and beans and blend until smooth.
Transfer beaten bean mixture to a large bowl and add baking powder and sugar and stir until well combined.
On the stove, set up a double boiler and melt the chocolate chips. Add butter to the chocolate as needed to keep the chocolate smooth.
Once melted, add the chocolate to the cake batter mix and stir until incorperated.
Stir in vanilla extract, your favorite dried fruit (I prefer cherries or cranberries), and chopped nuts.
Mix well and pour into buttered baking dish.
Bake for 45 minutes in an oven preheated to 350 degrees Fahrenheit.
After 45 minutes insert a knife or toothpick into the cake to check that it is done; if wet batter sticks to the toothpick, let it cook a few minutes longer.
Allow cake to set and firm up 10 minutes before removing from the baking dish.
After 10 minutes, turn cake onto a baking rack and continue to let cool.
Once the cake cools, it’s ready for the next step, whatever that is…
This chocolate cake recipe is a perfect match for a cream cheese frosting, but it tastes great with just a sprinkling of powdered sugar and fruit, or believe it or not,
it tastes great plain! It’s incredibly moist, and the nuts and fruit make it almost like a brownie.

Cream Cheese Frosting Directions:

About an hour ahead of time, set out the cream cheese and butter to soften.
In a bowl, combine cream cheese, butter, and vanilla extract and blend with hand mixer.
Once ingredients begin to come together, add in the powdered sugar. Add the sugar a bit at a time to avoid a sugary blending mess.
Mix until the frosting is smooth. To thin the frosting add a small amount of milk–no more than a Tablespoon at a time! For a thicker frosting,
just add more powdered sugar.
And that’s it.
Spread on your dessert and eat away!

Give this flourless, chocolate cake recipe a go and let me know what you think, and bon appétit!

And for more tasty dessert ideas, check out my DESSERT PLAYLIST:
maple pecan scones
Like this chocolate cake recipe? click pic for more desserts!

Chocolate Chip Cookies — quick and easy recipe

chocolate chip cookies

This quick chocolate chip cookies recipe makes a perfect weekend treat–it’s a super quick and tasty recipe that I have never mucked up–which is saying something.

Chocolate Chip Cookies Ingredients:
½ cup SUGAR
½ cup BUTTER (soften)
¼ tsp SALT
(or ½ cup chocolate chips and ½ cup chopped nuts)

Set out butter to soften and egg to come to room temperature.
Combine sugars, butter, vanilla extract, and egg in a bowl and mix well; you can use a mixer if you like, but I never have–just stir with a spoon to a smooth-ish consistency, do it as well as you can and that will likely be good enough (most things in life are like that, I find).
In another bowl, add flour, salt and baking soda (just ½ tsp BAKING SODA, if you add too much the cookies will be bitter, dude). Add chocolate chips and nuts–or if you don’t want nuts, just add chips–but that would be nuts. Mix ingredients well.
Add the sugar/butter combo to the dry ingredients and mix until incorporated. The dough should stick together when pressed.
Arrange spoonfuls of dough on an ungreased cookie sheet–about two inches apart. The recipe makes about 18-22 cookies, I usually get 17 or 18 cookies, cause I like mine kinda big.
Slide cookie sheet into an oven heated at 350 degrees F and let bake 10-12 minutes. When cookies are brown around the edges and lightly golden on top, they’re finito. Cool on cooling rack or eat them hot out of the oven with a glass of milk or a White Russian, depending on how your day is going.
Give this easy chocolate chip cookies recipe a try and let me know what you think, and bon appetit!

And for another sweet tooth fix, try these heavenly Caramel Oatmeal Squares.
caramel oatmeal squares

Baked Chicken Recipe –healthier than fried chicken

baked curry chicken

It’s not fried chicken, but just barely. This is a simple and delicious recipe for folks who like juicy chicken more than greasy chicken, so give this baked chicken recipe a try.

2½ lbs. CHICKEN (skin removed)
1 cup MILK (I use almond milk, but buttermilk is cool)
HOT SAUCE (to taste)
1 tsp ONION SALT (or regular salt, adjust to taste)
*add ½ tsp red pepper if you want a kick

Buy skinless or remove skin and clean and rinse 2-2½ lbs. of chicken pieces. I love the dark meat, so I usually use thighs, but use whatever cuts you like and adjust the cooking time accordingly.
Spread the chicken out in a shallow bowl and dash with hot sauce to taste. Add one cup of milk. I like to use almond milk, but my momma always used buttermilk. Allow the chicken to soak 30-60 minutes.
In a ziplock bag, add the remainder of ingredients and mix.
2 pieces at a time, add chicken to the ziplock bag and turn until coated. Sealing plenty of air in the bag will help coat the chicken pieces easily and evenly. Place pieces on a non-stick or lightly-oiled baking pan and bake at 350 degrees Fahrenheit for about 30 minutes. Periodically check on the pieces as oven cooking times will vary. After 30 minutes, or when the pieces are well on their way to cooking, turn them, and continue cooking for another 15-20 minutes. Curry gives the chicken a wonderful color, and it looks very much like fried chicken, although not as crunchy as fried chicken. For extra crunchiness, broil the pieces for 1-2 minutes on each side.
Give this baked chicken recipe a go and let me know what you think!…it’s a pretty tasty bird.

Bon appétit!

And when you’re tired of chicken, try a Juicy Pork Loin Recipe.

pork loin chop

Make Focaccia Bread at Home With This Easy Recipe

focaccia bread

Mama Redbuck bakes up a delicious, Italian Focaccia bread recipe!  When you pull this flat bread hot out of the oven it’s hard—HARD—not to eat the whole thing, so good luck.  Thanks for watching.

Focaccia Bread Ingredients:

3 ½ cups all-purpose FLOUR
1 ½ cup warm WATER (approx. 130 degrees F)
1 ½ large sweet ONION (diced)
4-6 cloves GARLIC (finely chopped)
¼ cup JALAPENO (diced)
1 cup OLIVES –black, green, or both (chopped)
¼ cup PEPPERONCINI (chopped)
1 cup CHEESE (grated parmesan, asiago, and romano)
1-2 Tbsp fresh ROSEMARY (finely chopped)
approx. 6-7 Tbsp OLIVE OIL

How to Make Homemade Focaccia Bread

Sift 3½ cups of ALL-PURPOSE FLOUR and combine in a mixing bowl with SALT and YEAST.  Add WARM WATER (approx. 130 degrees F) and mix contents of bowl for 1 minute in mixer.  Remove dough.  In a 9X13 baking pan greased with 1-2 Tbsp OLIVE OIL, spread dough flat.  Cover and allow dough to rise for 45-60 minutes.
While dough rises, chop and prep topping ingredients. Take time to sauté the onions and garlic well.  Feel free to use more or less ingredients—this combo is terrific—but experiment according to your tastes (I bet a little sundried tomato would be awesome).
After bread has risen, uncover and drizzle the top of the dough with 2 Tbsp OLIVE OIL.  My mama sticks the end of her thumb into the dough all along the top to create an interesting (or not quite interesting) pattern; this is something you can do, too, if you’re retired with a lot of free time on your hands, but it’s not necessary.
Sprinkle and spread toppings evenly over the dough.
Place the bread in an oven pre-heated to 375 degrees F and bake approx. 35-40 minutes.
Remove bread from oven and let rest 5 minutes before transferring to a cooling rack.
Take care not to eat it all right away because you’ll want some for later.
Give this Focaccia bread recipe a try and let me know what you think, and…
Bon appétit!
parmesan pesto bread

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