Spaghetti Squash "Noodles" With Italian Vegetables
Craving pasta but you’re avoiding gluten or you’d rather minimize carbs?
Try spaghetti squash “noodles” instead!
Top with your favorite sauce and veggies and you’re good to go!
– Super Easy
– Super Satisfying
– Super Delicious
If these weren’t already great reasons to give this recipe a whirl, here’s another – it’s also super versatile! Make it your own by using whatever veggies you have on hand, and in any combination! No special trip to the grocery store! It just doesn’t get much better than that!
And, since it’s so versatile, those who are limiting or avoiding nightshades aren’t left out. Simply choose non-nightshade veggies. You’ll find suggestions below.
Also, this dish is great for leftovers, for lunches the next day, or as a meal-prep meal idea!
*OPTION:
Without much more hassle than just using (and cleaning!)
one other pan, you can add chicken breasts or
turkey meatballs to satisfy your meat eaters!
What You'll Need
1 Spaghetti Squash
1 Eggplant
1 Zucchini
1 Yellow Onion
1 Red Pepper
2 tsp. Olive Oil
1 Jar Spaghetti Sauce
2 Cloves Garlic
1 – 2 tsp. Oregano or other Italian Spice
of your choosing
(Optional)
1 – 2 pinches of sea salt
(Optional)
Fresh Herbs For Garnish
(Optional, but encouraged for flavor)
Animal Protein
(if using)
*Note: Other vegetables that work well with this dish include:
Asparagus
Fennel
Yellow Squash
Mushrooms
Artichoke Hearts
Black Olives
Spinach
Kale
Actually, most veggies work in this dish. The sky’s the limit!!
So, if you’re looking to clean our your fridge, this is a great option!
Method
1. Poke a few slits into washed spaghetti squash with a knife. This lets the steam out during cooking.
2. Wrap it in a kitchen towel, and place in the microwave.
3. Cook on high for 5 minutes.
4. Flip the squash over and microwave on high for an additional 5 minutes or so. The exact cooking time will vary a bit depending on the size of your squash.
Once the squash is soft, it’s done.
5. Set aside to cool for about 15 minutes.
6. When cool enough to handle, cut open lengthwise and scoop out the seeds and discard. Then, scrape the rest of the squash with a fork to remove its “noodles”.
7. Place in bowl.
Next:
While the spaghetti squash is cooking, turn your attention to the remaining items.
- Chop veggies into manageable pieces.
2. Dice or grate garlic.
3. Add olive oil to pan and turn heat to medium.
Note: OK to sub vegetable broth for the oil.
4. Add garlic to the pan and cook about 1 – 2 minutes.
5. Place veggies into the pan and add pinch or two of salt (optional).
6. Lightly cook for 4 to 5 minutes. Your cook time will depend on how crunchy you like your vegetables. For a softer texture, cook longer.
7. When veggies are just about cooked to your liking, add spaghetti sauce to the pan. Heat through.
Note: You can opt to season your veggies with your favorite Italian spices while they are cooking. I don’t simply because the spaghetti sauce I add is already seasoned.
Also note: If you’re using animal protein, prepare now.
A simple way to do this is to put some of the vegetables and sauce you just made into another pan. Then, place the animal protein in the pan and cook it through.
To Serve:
How TO Plate:
- It is likely your spaghetti squash “noodles” have gotten cold. Pop the bowl they are in into the microwave for 30 seconds or so, or until hot.
- Place a generous portion of the “noodles” onto a plate. Also, add animal protein, if using.
- Top everything with your sauce and veggie mixture. Make sure to fan out the sauce all the way across the “noodles” and protein.
- Sprinkle with fresh herbs of choice. Pictured here: fresh basil and fresh rosemary. For additional topping ideas, see below.
- Serve immediately.
Other Topping Ideas:
