Creamy Cinnamon Spaghetti Squash

Serves: 1

Happy Monday! I hope you had a great weekend! The boyfriend and I took it easy this weekend. We have both been extremely busy and were in need of some relaxation! It was so nice just to spend some time at home!

On the blogging front I have some exciting news to share with all of you Twitter and Instagram followers! Aundra from Chester Town Fit For LifeΒ  and I will be hosting a November Photo-A-Day challenge!! It will be geared towards all things food and fitness related with a little fall fun thrown in! Stay tuned for more details on this exciting challenge!! πŸ™‚

I know today’s recipe may seem odd to many people since spaghetti squash is usually eaten in the savory form. Most people use it as a low carb/low calorie substitute for pasta. But this squash has a neutral flavor that adapts well to both savory and sweet. Since I first tried spaghetti squash many years ago (6 actually), I have eaten it both ways. It makes the perfect sweet, filling dessert when combined with cinnamon and some stevia! Don’t be afraid to try this….I bet you will love it just as much as I do! πŸ™‚

Fit Ingredients

  • 1c (5.5oz) baked spaghetti squash
  • 2tbs (13g) ground flax
  • 1 tsp cinnamon
  • stevia, to taste
  • 1tbs protein powder, optional
  • 2 large egg whites
  • 2 tbs coconut milk
  • 1/2 tsp pure vanilla extract

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  • ramekin
  • non stick cooking spray

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Directions

1. Preheat your oven to 350 degrees.

2. Spray your ramekin with non stick spray.

3. Whisk together your egg whites, coconut milk and vanilla.

4. Mix in your flax, cinnamon, stevia and protein powder (if using).

5. Mix your spaghetti squash into your ‘batter’

6. Pour your mixture into the ramekin.

7. Bake for about ~ 45 minutes of until just set in the middle.

8. Allow to cool slightly before serving.

If you are looking for a sweet and creamy, yet healthy treat, this is the way to go! It is just set around the outside, yet still creamy and custard like in the middle! It has the warmth from the cinnamon with a hint of sweetness! It is absolutely amazing! Plus it is loaded with 7g of fiber!! It is perfect topped with a dollop of greek yogurt and a few raisins! Or serve it along side some fresh roasted turkey and Brussels sprouts for a sweet side dish! Yummy! πŸ™‚

If you have never tried sweet spaghetti squash, please do it NOW!! I have many more sweet versions of this versatile veggie to come! πŸ™‚

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Nutrition: (for the entire recipe; not including protein powder)

Calories: 153.3, Protein: 11.2g, Carbs: 17.0g, Fat: 5.7g (1g Saturated), Sodium: 141mg, Fiber: 7g (Net Carbs: 10.0g)

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24 Comments
  • Wow this is SO interesting and creative!! You always come up with the best ideas!! :D I've never tried spaghetti squash before....this must change haha
    October 22, 2012
  • Wow this is so genius! Whenever I eat spag squash sweet I usually just mix it with cinnamon! This is such a good idea to bake it. A must try ASAP!
    October 22, 2012
  • I have two giant bags of butternut squash, sweet potatoes and kabocha that I am forcing myself to go through before I'm allowed to buy more squash. This is making it even harder to resist picking up another spaghetti squash ;D I've tried the others in sweet versions, but never spaghetti--but then again, I had my first spaghetti squash this fall... Might have to try a butternut version of this! And can't wait to see the updates on the photo a day challenge, I juuust might have to join in!
    October 22, 2012
      • Ooo, maple syrup--I like how you think!
        October 22, 2012
  • What an interesting & odd, yet amazing sounding recipe! I would never of though to put all those ingredients together. You are just amazing! Love the November Photo a day challenge! Can't wait to hear the rest of the details.
    October 22, 2012
  • Amy
    Eating this for breakfast now....it is soooo good!
    October 23, 2012
      • Amy
        Can't wait for more spaghetti squash recipes! I love your site and recipes (just wish I had more time to try more of them), but recently have been hooked on your crustless quiche, which is divine! Keep up the great work!
        October 23, 2012
  • Ok...my mind is totally BLOWN! I love mixing things up and going sweet with my spaghetti squash, but a spaghetti squash "cake"?? Oh I'm all over THAT! And I just so happen to have picked on up at the farmer's market last week! #score :D
    October 24, 2012
  • Oh. I love little bakes like these! Such a great idea, especially with protein powder and spaghetti squash!!
    October 26, 2012
  • Tracy
    I'm making this this morning after my workout ....already have the batter ready to go in the oven...sitting in my fridge....but I'm using 1 tbsp of coconut flour instead of the flax......I'll let you know how it turns out in a few hours...:)
    December 9, 2012
  • omg what a great idea!
    March 7, 2013
  • I can't do eggs, but you've given me a great starting point! I was just thinking this morning there had to be a way to use my squash like a dessert since I did it with sweet potato yesterday!
    July 16, 2013

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