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Trader Joe's Harvest Spaghetti Squash Spirals

Trader Joe's Harvest Spaghetti Squash Spirals Have a Cozy, Fall-Approved Twist

Dude, I freakin' love spaghetti squash, but you know what I don't love? Nearly severing my fingers every time I attempt to slice into the heavy yellow gourd with one of my too-dull knives. That's precisely why I couldn't help but do a happy dance when I heard of Trader Joe's Harvest Spaghetti Squash Spirals, a frozen, gluten-free dish that stars the tricky yet tasty noodle substitute.

Each package includes a few so-called "nests" of spaghetti squash that's already shredded and cooked (my nonsevered fingers and I thank you, TJ), combined with a tomato-based sauce that features chunks of butternut squash, pumpkin puree, herbs, and Parmesan cheese. Umm, is your mouth watering yet?! The Fall-ready dish takes no more than 10 minutes to make — all you have to do is heat some olive oil in a skillet, cook a few nests of spirals, add in the other contents of the bag (aka the tomato sauce, pumpkin, and butternut squash), and then top it with cheese once everything's combined together. Talk about an easy-as-pumpkin-pie weeknight meal!

Oh, and let's chat about those carbs and calories, shall we? Ahead is a quick nutritional breakdown for Trader Joe's Harvest Spaghetti Squash Spirals, per a 3/4-cup serving size. There are about three servings per package.

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  • Calories: 100 (290 per entire container)
  • Total fat: 4 grams (13 per entire container)
  • Total carbohydrates: 11 grams (35 grams per entire container)
  • Dietary fiber: 3 grams (10 grams per entire container)
  • Protein: 5 grams (14 grams per entire container)

You can find Trader Joe's Harvest Spaghetti Squash Spirals in the freezer aisle of the store for $4 per package. We suggest stocking up when you spot 'em at your local TJ's, because its only available seasonally throughout the months of Fall! Giddy up, spaghetti squash-lovers — a new healthy autumnal entrée awaits.

Prices and products may vary by Trader Joe's location.

— Additional reporting by Haley Lyndes

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