Leading a healthy lifestyle doesn’t always mean that pasta night gets thrown out the window. I have ordered spaghetti squash at restaurants before and loved it, but always thought you need a spiralizer-which I recently just bought and love- to make it (like zucchini thread pasta). What I discovered about this squash is that it is nature’s pasta. It pulls apart like ultra fine spaghetti strands. AMAZING, right?!
The other night, I picked up some gluten free bread from a local bakery and some red vino to pair this recipe with. For the pesto sauce, I made a vegan version of Shraddha’s recipe she posted a while back and subbed the cup of parmesan cheese in it for 1/2 a cup of of pine nuts and a heaping spoon full of nutritional yeast. It came out delicious.
My daughter is also in love with carbs, and pasta is one of her faves. While I usually give her quinoa pasta or something of that variety, this is super nutritious, low carb alternative to even that. For hers, instead of pesto, I tossed the squash strands in olive oil and just seasoned with some oregano, basil, and pepper and she loved it, slurping it up like it was pasta.
Cooking with the squash was so easy that I think “pasta” night, might become a regular thing in our home again 🙂 Try it out below and let me know how it turns out. Oh, and if you make extra, it warms up really well and makes a great lunch!
Just remember, it isn’t pasta. So it won’t taste like exactly like pasta. However, it will taste heavenly, (plus it’s gluten free and vegan).
Have you ever cooked with spaghetti squash before? What’s your fave recipe?
- 1 large spaghetti squash
- 2 cups pesto sauce, you can add more or less-depending on taste. (see link to recipe in blog post or visit: https://chaimommas.com/recipe-pesto-in-the-middle-of-winter-yes-please/). To make vegan, you will need ½ a cup of pine nuts and a few spoons of nutritional yeast instead of parmesan cheese.
- Olive oil
- Handful of pine nuts for garnish
- freshly ground black pepper
- 8-10 cherry tomatoes, halved
- Preheat oven to 375 degrees F.
- Cut the squash lengthwise, scoop out the seeds and fibers.
- Brush the insides with some olive oil.
- Bake rind side up on an un-greased baking sheet for about 30 minutes.
- Prepare your pesto sauce during this time.
- When it is done baking, remove from the oven and separate the strands inside the squash by running a fork through in the stem to stern direction.
- Combine the pesto sauce with the spaghetti squash and toss in the tomatoes. Garnish with freshly ground black pepper and pine nuts before serving. Add a slice of gluten free garlic bread to each plate. (to prepare the garlic bread, I simply cut the baguette in half, brushed it with olive oil and added chopped garlic and oregano and baked for 5 minutes in the same oven on a baking sheet.