Spaghetti Squash Vegetable Pasta Recipe - Delishably - Food and Drink
Updated date:

Spaghetti Squash Vegetable Pasta Recipe

I love making tasty and nutritious dishes at home; it's a much healthier (and more cost-effective!) solution than going out to eat.

Spaghetti Squash Pasta

This tasted better than, I would have thought, it would.

This tasted better than, I would have 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 like 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.

Gluten-Free Speghetti Squash Pasta

Cook Time

Prep timeCook timeReady inYields

10 min

45 min

55 min

serves 4 people six 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
  • 796ml 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 in half lengthwise, and scrape out all the seeds with a spoon.
  2. Drizzle olive oil all over 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 degrees in your oven (Suzzycue baked it to caramelize all the flavors) until soft and take 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 gentle rake it from top to bottom of the inside of the squash to pull string like pasta away from skin. I baked an acorn squash as well, so you could compare the difference of the two squash.
  5. Place squash strings in a serving bowl. Sprinkle with Parmesan cheese over first so the cheese will stick to the strands of squash. Then scoop out diced tomatos with a slotted spoon so you only get tomatos and add on top of 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 microwave for one minute and enjoy. Suzzycue did, and boy was she surprised how good this was.

Would you like to try spaghetti squash?

Comments

Susan Britton (author) from Ontario, Canada on November 13, 2012:

You are welcome lanablackmoor. That's why I write these recipes to help people . Glad I could help you and thanks for dropping by with your comment.

lanablackmoor from New England on November 13, 2012:

Thanks for posting this great recipe! A relative of mine is on a strictly gluten free diet to help manage her fibromyalgia, so I'm always looking for tasty recipes to make when she comes over.

Susan Britton (author) from Ontario, Canada on October 30, 2012:

Thank you for your comment always exploring. No, I don't remember you telling me you are Celiac but you are sure to enjoy this recipe. Speghetti squash is a real treat even with just butter and salt/pepper on it would be great. Enjoy!

Ruby Jean Richert from Southern Illinois on October 29, 2012:

I think I told you once that I have Celiac disease. I am doing fine because I eat a totally gluten free diet. I had spaghetti yesterday. (gluten free ) I have never had squash spaghetti. I will try this. Thank you for sharing...

Susan Britton (author) from Ontario, Canada on October 29, 2012:

Wow ,Thank you shinningirisheyes. It is comments like this(yours) that really encourage me to keep writing my recipes. I love speghetti squash and this is the first time I ate it. Thanks so much again for stopping by. I am trying also to change what I am eating for the better and sharing my findings.

Shining Irish Eyes from Upstate, New York on October 29, 2012:

Suzy - I commend you for sharing a recipe for gluten free product. I have had the pleasure of trying some recipes from my sister-in-law. She has proven how delicious a gluten free recipe can be. I also commend you for adding spaghetti squash to this hub. For anyone who has never tried it, they are missing quite a treat.

I will be keeping your recipe on hand.