Gluten-Free Fall Spaghetti with Spaghetti Squash

You want Spaghetti, but you aren’t looking for all the extra carbohydrates. Fall is your chance and the perfect opportunity to perfect a gluten-free fall spaghetti with spaghetti squash. Last April I showed you How to Make Simple Spaghetti Squash. Take a peek, remember how easy it is and then get ready for this delish part II!

Spaghetti Squash not only tastes fantastic, but it’s super healthy:

Spaghetti squash contains many nutrients, including folic acidpotassiumvitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.

Ryan and I picked one Spaghetti Squash up from the Farmer’s Market last weekend for a measly $4. And with my Spaghetti Squash, I made Gluten-Free Fall Spaghetti with Spaghetti Squash.

Spaghetti Squash Ready to Bake

Spaghetti Squash

Instead of leaving the Spaghetti Squash plain, I made it into gluten-free spaghetti. I made a semi-version of my “own” red sauce for it as well.

Spaghetti, Spaghetti Squash

Ready to dig in? Here’s how I did it:

Ingredients (Spaghetti Squash):

  • spaghetti squash
  • garlic cloves
  • olive oil
  • sea salt

Ingredients (Red Sauce):

  • organic, no-salt added tomato sauce
  • fresh chopped cilantro
  • fresh chopped basil
  • sea salt
  • a few pinches of cumin
  • one clove chopped garlic


  1. Do everything as mentioned in “How to Make a Simple Spaghetti Squash” (the only difference is that this time I placed the fresh garlic on before baking as well)
  2. Place all red sauce ingredients in a small pan and cook it on low heat, stirring occasionally, until it’s hot
  3. Once the spaghetti squash is done, place it in a bowl and top with the red sauce (and a protein if you want –> we added grilled chicken to ours)

Like this recipe? Print it here!

It’s so awesome that I’ve already had it 3 times since Sunday! Fall is shaping up nicely.

Tell me: What do you do with Spaghetti Squash?



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