Spaghetti Squash with Skinny Garlic Butter

A wonderfully flavorful, super-rich tasting and healthy, side dish. I made it the other night and had to stop myself from eating all of it. It’s that good!! You’ll love how easy spaghetti squash is to cook. I like to bake the squash whole or cook in a crock-pot. I’ve included instructions for both ways. Each cup has 93 calories, 5 grams of fat and 2 Blue WW Freestyle SmartPoints, and 2 Green. Serve alongside chicken, beef, pork, or fish. Or, make it a vegetarian meal and top with Parmesan cheese. Enjoy!
Spaghetti Squash with Skinny Garlic Butter

Helpful Tips About this Recipe

Makes 4 servings about 1 cup each.

Food Facts

This fabulous squash is still in the supermarkets. Like other hard-shelled winter squash, spaghetti squash is harvested in early fall and available through spring. The squash keeps for months stored in a cool place. 
Once cooked, spaghetti squash turns into thin, pasta-shaped strands of squash (hence, the name).

Healthy Benefits
A cup of spaghetti squash has only 42 calories and 0 SmartPoints. The same amount of regular cooked spaghetti has around 200 calories and 5 SmartPoints. Spaghetti squash is packed with fiber, plus loads of good-for-you vitamins.

Cooking Tips

Baking time really depends on how big your squash is-try to get the smallest one, especially if you’re only feeding 4 people. It’s ready if you can pierce the squash with a knife with little resistance.

WW Freestyle SmartPoints 2-Blue
WW SmartPoints 2-Green
WW Points Plus 3
SKINNY FACTS: for 1 cup
93 calories, 5g fat, 3g sat. fat, 11g chol, 1g prot, 13g carbs, 3g fiber, 189mg sod, 5g sugar
FACTS: for SmartPoints
38 calories, 3g sat. fat, 0g sugar, 0g protein
Spaghetti Squash with Skinny Garlic Butter

Spaghetti Squash with Skinny Garlic Butter

No ratings yet
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4
Calories 93 kcal


  • 1 small spaghetti squash (about 4-5 pounds)
  • 3 tablespoons light butter or Smart Balance Light (gluten-free)
  • 1 tablespoon garlic, minced
  • Salt and pepper, to taste


  • To Cook in Oven: Preheat oven to 375 degrees. Pierce squash a few times with sharp knife (to let steam escape). Place squash on a baking pan lined with foil. Bake spaghetti squash for about 50 minutes, or until a sharp knife pierces easily through skin. Let squash cool for 10 minutes.
  • To Cook in Crock-pot: Place whole squash in crockpot. Add a little water and cook until tender, about 2-3 hours on HIGH or 5-6 hours on LOW, depending on its size.
  • Once cooked, cut squash in half, lengthwise. Use a fork to remove and discard seeds. Continue using a fork to scrape squash to get long strands. If the squash seems difficult to scrape, return squash to bake for an additional 10 minutes. Place spaghetti squash strands in a strainer to drain excess moisture. Thoroughly blot dry with paper towels, removing as much moisture as possible.
  • Heat a large, nonstick pan with butter and garlic, over medium-low heat. Heat for about 1 minute. Add spaghetti squash strands. Toss well. Sprinkle in a little salt and pepper. Continue to toss and cook until thoroughly heated. The spaghetti squash should have a slight crunch.


Serving: 1cupCalories: 93kcalCarbohydrates: 13gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 11mgSodium: 189mgFiber: 3gSugar: 5gBlue Smart Points: 2Green Smart Points: 2Plus Points: 3
Tried this recipe?Let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating