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Spaghetti Squash Vegetable Pasta Recipe

This spaghetti squash pasta tasted better than I thought it would!

This spaghetti squash pasta tasted better than I thought it would!

Great for a Gluten-Free Diet

If you have Celiac disease, the gluten in wheat, barley, and rye affects the functioning of your small intestine. This is serious and can cause digestive problems, skin rashes, weakness, and depression. The single treatment for Celiac is a gluten-free diet.

Being a pasta lover, Suzzycue also wanted to share this pasta recipe with people who have this condition. She was totally amazed by how good spaghetti squash was to eat. It has a crunch like al dente spaghetti and melds well with tomato and garlic sauces as regular pastas do.

Suzzycue likes to eat what is in season, and all squash, butternut, acorn, and spaghetti squash are fall foods to eat and enjoy. In fall, you can usually buy squash of all sorts for one dollar a pound. The spaghetti squash Suzzycue used cost one dollar.

Cook Time

Prep timeCook timeReady inYields

10 min

45 min

55 min

Serves 4 people 6 ounces of food

Ingredients

  • 1 medium spaghetti squash, cut in half and seeds scraped out with a spoon
  • Drizzle olive oil, over cut sides of squash
  • 796 millilitre can diced tomatoes with herbs and spices, drain off juice
  • 1 clove garlic, cut top off and drizzle with olive oil and roast in oven beside your speghetti squash
  • Dash salt, pepper, hot pepper flakes, sprinkled over pasta to your taste

Instructions

  1. Wash spaghetti squash, cut it in half lengthwise, and scrape out all the seeds with a spoon.
  2. Drizzle olive oil all over the cleaned-out surface, sprinkle with salt and pepper and place cut side down on a baking dish. Tip: This steams the squash from the inside. Always cook squash cut side down.
  3. Bake at 400°F in your oven (Suzzycue baked it to caramelize all the flavors) until soft and take it out of the oven to cool a bit. You know it's done when you can poke a fork through the top relatively easily.
  4. Take your fork and gently rake it from top to bottom of the inside of the squash to pull string-like pasta away from the skin. I baked an acorn squash as well, so you could compare the difference between the two squash.
  5. Place squash strings in a serving bowl. Sprinkle with Parmesan cheese first so the cheese will stick to the strands of squash. Then scoop out diced tomatoes with a slotted spoon so you only get tomatoes and add on top of the squash. Separate the roasted garlic cloves. They should swish out of their skins if they were baked enough. Sprinkle on more cheese. Suzzycue added hot red pepper flakes here also.
  6. Re-heat in the microwave for one minute and enjoy. Suzzycue did, and boy was she surprised by how good this was.

How to Make It

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Gluten-Free Speghetti Squash Pasta