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Lilly’s Table

 
 
Winter Puttanesca
© Lillys-Table.com Photo of Spaghetti Squash Spaghetti
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Spaghetti Squash Spaghetti

from Parmesan Tofu & Winter Puttanesca over Spaghetti Squash Spaghetti, the Week of February 5, 2012.
View the previous recipe for this meal.

Or maybe call it Spaghetti Spaghetti Squash? Either way, tossing strands of spaghetti squash with strands of whole wheat or brown rice spaghetti makes both of them taste that much better. Serve this dish anytime a meal calls for spaghetti or spaghetti squash.

Ingredients

  • 1 spaghetti squash, about 1-2 pounds
  • ½ teaspoon salt
  • 1 clove garlic, finely minced, optional
  • 4 ounces pasta, whole wheat or brown rice spaghetti
  • 1 tablespoon olive oil, extra virgin, optional

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 400. Cut the squash in half and discard the seeds. Place in a baking dish. Fill the cavity with a pinch of salt in each, water and the minced garlic if using.

Roast for about 20-25 minutes depending on the thickness of the squash until a spoon cuts into the flesh. Cool long enough to be able to handle it, before scooping out the strands of squash.

Meanwhile, bring a pot of water to a boil. Add in the spaghetti and a pinch of salt. Boil about 6-10 minutes depending on the package instructions.

Drain and toss with the hot spaghetti strands and olive oil if desired.