Spaghetti squash is probably the best gluten-free pasta option in existence. Not only is it nutrient-dense, but it also has a similar texture to real spaghetti, provided you cook it correctly. The last thing you want to do is overcook spaghetti squash because it will become mushy. You won’t be able to shred it like spaghetti if this happens.
As far as the sun-dried tomato sauce goes, it is incredibly easy to make and packed with flavor. The picture for this recipe has the entree plated in the skin of the spaghetti squash half. You don’t need to do this, but it does make you feel fancy. It’s much easier to spoon the sauced squash into a bowl and enjoy it that way. Don’t forget to top with freshly chopped basil or parsley.
- Prep Time:20m
- Cook Time:40m
- Total Time:1h
- Serves: 4 servings
- Category: Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Spaghetti Squash
- 1 large spaghetti squash
- 1 tbsp. olive oil
For the Sauce
- 1 c sun-dried tomatoes (in oil)
- 1 c basil
- 2 garlic clove
- 1/4 c toasted pine nuts
- 1/3 c olive oil
- salt & pepper, to taste
Instructions
For the Spaghetti Squash
- Preheat your oven to 400º F and line a baking sheet with parchment paper or a silicone baking mat.
- Cut your spaghetti squash in half lengthwise and spoon out the seeds and strands. Drizzle olive oil on the inside of each half and place them cut-side down on your baking sheet.
- Bake in the oven for about 20-30 minutes, or until you can easily pierce it with a fork. Remove from the oven when it is done.
- Once the spaghetti squash has cooled slightly (about 10 minutes), use a fork to scrape out the squash. It should resemble spaghetti. Set aside while you make the sauce.
For the Sauce
- Add all of the ingredients to a food processor and blend until you get a smooth paste. Taste and adjust seasoning as needed.
- Add the sauce to a large frying pan and add in the spaghetti squash. Toss gently to coat the squash in sauce. Spoon into bowls and top with optional parsley or basil.
