Spaghetti Squash Vegetable Pasta Recipe

Updated on February 1, 2020
suzzycue profile image

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. | Source

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

5 stars from 1 rating of Gluten Free Speghetti Squash Pasta

Cook Time

Prep time: 10 min
Cook time: 45 min
Ready in: 55 min
Yields: serves 4 people six ounces of food


  • 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


  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.

How to Make It

Click thumbnail to view full-size
Differences of both squashsSo cool it strings like pasta.Love this is my first try with speghetti squashIt really looks like speghetti noodles.SO Good!
Differences of both squashs
Differences of both squashs | Source
So cool it strings like pasta.
So cool it strings like pasta. | Source
Love this is my first try with speghetti squash
Love this is my first try with speghetti squash | Source
It really looks like speghetti noodles.
It really looks like speghetti noodles. | Source
SO Good!
SO Good! | Source

Spaghetti Squash Pasta Nutritional Info

Nutrition Facts
Serving size: 6 ounces
Calories 100
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 4 g20%
Carbohydrates 2 g1%
Sugar 1 g
Fiber 6 g24%
Protein 3 g6%
Cholesterol 5 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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Questions & Answers


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      • suzzycue profile imageAUTHOR

        Susan Britton 

        7 years ago from Ontario, Canada

        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 profile image


        7 years ago from New England

        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.

      • suzzycue profile imageAUTHOR

        Susan Britton 

        7 years ago from Ontario, Canada

        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!

      • always exploring profile image

        Ruby Jean Richert 

        7 years ago from Southern Illinois

        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...

      • suzzycue profile imageAUTHOR

        Susan Britton 

        7 years ago from Ontario, Canada

        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.

      • shiningirisheyes profile image

        Shining Irish Eyes 

        7 years ago from Upstate, New York

        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.


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