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Spaghetti Squash Sweet Potato Recipe

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Sweet Spaghetti Squash Dessert Recipe YouTube
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Description

Spaghetti squash and sweet potato are two amazing vegetables that can be the stars of any dish. This recipe combines them into a delicious and healthy meal that will satisfy your taste buds and nourish your body. The spaghetti squash provides a great pasta-like texture without the carbs, while the sweet potato adds a natural sweetness and a host of nutrients. This recipe is easy to make and perfect for a weeknight dinner or a weekend brunch.

Prep Time

The prep time for this recipe is about 20 minutes.

Cook Time

The cook time for this recipe is about 45 minutes.

Ingredients

  • 1 spaghetti squash
  • 1 large sweet potato
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese (optional)

Equipment

  • Baking sheet
  • Parchment paper
  • Knife
  • Large bowl
  • Fork

Method

  1. Preheat the oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp.
  3. Peel the sweet potato and cut it into small cubes.
  4. In a large bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper.
  5. Add the sweet potato cubes to the bowl and toss to coat them with the spice mixture.
  6. Place the sweet potato cubes on a baking sheet lined with parchment paper.
  7. Place the spaghetti squash halves face down on the same baking sheet.
  8. Bake in the oven for about 45 minutes, or until the sweet potato cubes are tender and the spaghetti squash flesh is easily pierced with a fork.
  9. Using a fork, scrape the spaghetti squash flesh into strands.
  10. Divide the spaghetti squash strands and sweet potato cubes between two plates.
  11. Sprinkle with grated Parmesan cheese (optional).
  12. Serve and enjoy!

Notes

  • You can add other vegetables to this dish, such as broccoli, bell peppers, or zucchini.
  • You can also add some protein, such as grilled chicken or shrimp.
  • If you don't have sweet potato, you can use butternut squash or pumpkin instead.
  • If you want to make this recipe vegan, you can omit the Parmesan cheese or use a vegan alternative.

Nutrition Info

Per serving:

  • Calories: 288
  • Total fat: 14g
  • Saturated fat: 3g
  • Cholesterol: 6mg
  • Sodium: 635mg
  • Total carbohydrates: 35g
  • Dietary fiber: 7g
  • Sugar: 8g
  • Protein: 6g

Recipe Tips

  • Make sure to cut the sweet potato cubes small enough to cook evenly.
  • Don't overcook the spaghetti squash, or it will become mushy.
  • You can season the dish with other spices, such as cumin, chili powder, or curry powder.
  • You can also top the dish with some fresh herbs, such as parsley, basil, or cilantro.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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