Spaghetti squash is one of my favorite winter dishes. It is a great gluten-free alternative to regular or whole wheat pasta. Unlike pasta, spaghetti squash is considered a “whole food,” that means that it is unprocessed, more easily digested, and still has all of it’s nutrients. One other benefit to spaghetti squash is that it is significantly lower in carbohydrates than pasta.
Here is a simple spaghetti squash recipe for you to try. There are some additional suggestions for recipe variations below.
- 1 medium Spaghetti squash
- 1.5 Tablespoons organic butter
- 1 clove garlic, minced
- 1 small shallot, minced
- ½ teaspoon sea salt
- 1/8 teaspoon freshly ground pepper
- ½ tsp chili flakes (optional)
Directions for Roasted Spaghetti Squash
- Preheat oven to 350F degrees
- Cut spaghetti squash in half (long-way from top to bottom) and scrape out the seeds.
- In a large glass baking dish, pour enough water to cover the bottom of the dish until there as ¼ or ½ inch of water.
- Place spaghetti squash halves face down in the dish and cover with tin foil.
- Bake in the over for 35-45 minutes– until the squash is easy to grate with a fork.
- Run a fork down the squash to create “spaghetti-like” strings.
- In a medium pan, melt 1 Tablespoon of butter. Add shallots and garlic and sauté for 3-5 minutes until fragrant.
- Add roasted spaghetti squash to the pan and mix until well-incorporated and heated through. Season with salt and pepper (and optional chili flakes)
- Plate the spaghetti squash sauté and add a piece of Wild Tilapia or Grilled chicken
- Option to add Italian spices like oregano, basil and/or thyme
- Add a homemade pesto or tomato sauce to the Spaghetti squash