Spaghetti Squash "Pasta"

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Immerse yourself in the simple pleasure of a wholesome and gluten-free pasta alternative with this easy-to-make and delicious Spaghetti Squash Pasta recipe. This dish combines fresh ingredients to create a satisfying and nutritious meal.

Grape tomatoes add natural sweetness to the recipe. Chopped artichokes contribute a hearty texture and earthy flavor, complementing the delicate spaghetti squash strands. Drizzled with olive oil, minced garlic adds a subtle depth to the dish.

The star of this dish is the spaghetti squash, a gluten-free and low-carb alternative to traditional pasta. After baking in the oven, the spaghetti squash and the insides of the squash can be pulled apart to have a consistency similar to noodles. Its mild, nutty flavor is a perfect canvas for vibrant spaghetti vegetables.

Next, add a dash of sea salt and peppercorn, which brings a balanced seasoning. Organic baby spinach and shredded basil provide a final herbaceous note, tying the flavors together seamlessly.

Finally, top it off with a sprinkle of Parmesan cheese, melting into the warm squash strands and adding a satisfying umami richness.

This Spaghetti Squash offers a delightful and easy-to-make solution for those seeking a healthy pasta option. Focusing on simple, nourishing ingredients brings the joy of flavorful eating without the need for extravagance.
 

Directions:                    

1. Heat oven to 375°. In a medium bowl, combine tomatoes, artichokes, garlic, oil, salt and pepper. Mix until combined.  
2. Place mixture on a foil-lined baking sheet. Roast for 10 minutes or just until tomatoes begin to burst.
3. In a large bowl, combine squash, spinach and tomato mixture. Toss until combined. Garnish with basil and parmesan cheese.

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen   

 

Calories 350 Total Fat 10g Sodium 1520mg Total Carbohydrate 71g Fiber 14g Sugars 24g Protein 14g