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 acid, potassium, vitamin 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
Directions:
- 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)
- Place all red sauce ingredients in a small pan and cook it on low heat, stirring occasionally, until it’s hot
- 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?
This is great. Thanks for sharing Sarah.