sundried tomato spaghetti squash

In brunch, culinary experiments, dinner, easy weeknight meals, ethnic food, gluten-free, lunch, side dishes, vegan, vegetarian on 05.04.11 at 9:49 pm

faux noodles. fake pasta. call it what you want; it’s pretty delish.

spaghetti squash is a fantastic gluten-free substitute for traditional noodles and pasta. it’s simple to prepare. it’s a versatile ingredient that pairs well with a variety of spices. and, as fellow foodie blogger sweetcaroline says, spaghetti squash is just as delicious au naturel.

– preheat oven to 375F

spaghetti squash:
– gently wash spaghetti squash since you’ll be roasting it w/ rind.
– cut spaghetti squash in half, along the vertical. gently scrape pulp and seeds using a fork.

(tip: if spaghetti squash is too hard to cut in half, place in bowl with 1/2 cup of water and microwave whole for 5min to soften rind before cutting.)

– gently brush extra-virgin olive oil (evoo) and sprinkle w/ ground black peppercorns

(optional: add some ground nutmeg for some sweetness in flavour.)

– place spaghetti squash in baking pan (squash side down). bake for 15-20min at 375F.
– allow to cool before handling. using a fork, the squash should ‘string’ out nicely just like spaghetti. true story. :)

food styling:
– fold 3/4 cup sundried tomatoes (rough chop) into spaghetti squash
– season w/ ground black peppercorns
– works well as a main dish or as a fabulous side

  1. Yes! I love using spaghetti squash in place of pasta. I have my roommate hooked on it too!


  2. […] sundried tomato spaghetti squash […]


  3. […] accordingly. if you’d rather roast your spaghetti squash in the oven instead, check out this recipe modification for roasted […]


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