Thanksgiving Low Carb Side Dish…You Gotta Try It!!!!



Dear Diary,

OMG!!!! It’s already November 11th; we are two and half weeks away from Thanksgiving…! Last year, I made the entire feast myself. Shortly after the last dish was clean, I called my mother and thanked her profusely for all of her hard work over the years. Making Thanksgiving Dinner is no joke; I felt my right arm muscle became much larger after making mashed potatoes and I passed out at 7PM…true story.

If you are putting together the menu for Thanksgiving…might I suggest my favorite spaghetti squash dish? It’s low carb, high protein and adds a beautiful, golden hue to your side dishes.

It’s also a great dish to make during the weekdays, with a green salad and a chicken breast…Monday Nights will never be the same. Let me make one disclaimer though, I often “skinny” dishes down when it’s just for me and my significant other.  So, if you are cooking for people who won’t judge you; use my “SFG” version of the dish. It cuts down a third of the calories, but if it’s your in-laws or people you want to impress… go for the glory and use the higher caloric ingredients.

Here’s what you need



  • One medium spaghetti squash
  • 1 tbsp Olive Oil
  • 1 cup of Fage Greek Yogurt ( SFG version 0% fat, Glory version Original 11% fat)
  • 1 -3 tsp Cayenne Pepper ( depends how hot you want in)
  • 1 cup chopped onions
  • 2 tsp Paprika
  • 3 cups Shredded Monterey Jack Cheese (I tried using fat free cheese, but you just can’t bake with it, because… it doesn’t melt #fatfreecheesebummer)

Using a fork, poke holes in the spaghetti squash. Then place it in the microwave for about 15 minutes. Similar to my other squash recipe, turn the spaghetti squash on its other side after about 7 minutes.

Pre-heat your oven to 350 degrees, and then place a medium fry pan on medium-high heat and chop a cup of onions.


Once the pan is hot, drizzle in olive oil and throw in your chopped onions. Sauté until they are golden brown. Place to the side when they are finished.



After 15 minutes, remove the spaghetti squash from the microwave. CAREFUL, it’s hot! Cut it in half and remove the seeds and pulp from its center. Then using a fork, start to sweep from side to side.


It should look like “spaghetti,” as you sweep it out.


Add yogurt, onions and cayenne pepper to the spaghetti squash in a medium sized bowl. Mix until ingredients are well blended. Take a square baking pan and a spatula and press the ingredients into the dish.


After the squash has been spread evenly and pressed into the baking dish, cover the top with Monterey Jack cheese and sprinkle Paprika on the top.  Place in the oven and bake until the cheese turns golden brown about 15-20 minutes. Serve hot and enjoy..!


Next week, dress to impress for the holidays… on a budget:)




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