Spicy Spaghetti Squash
Spaghetti squash is a great low-carb alternative to traditional pasta, and it gets its name from the spaghetti-like strands it forms when cooked.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2 cup Spaghetti squash
- 2 tablespoon Olive oil
- 1 medium Onion
- 2 clove Garlic cloves
- 1 teaspoon Red pepper flakes
- 1 can Canned diced tomatoes
- 2 tablespoon Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup Fresh basil leaves
- 2 tablespoon Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle olive oil over the cut sides of the squash and season with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Bake for 40-45 minutes, or until the squash is tender and easily pierced with a fork. Let it cool for a few minutes.
- While the squash is baking, heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened.
- Stir in the red pepper flakes, diced tomatoes, tomato paste, dried oregano, salt, and black pepper. Simmer for 10 minutes.
- Use a fork to scrape the spaghetti squash flesh into strands. Add the squash strands to the skillet and toss to coat with the sauce.
- Cook for an additional 5 minutes, until heated through.
- Serve the spicy spaghetti squash topped with fresh basil leaves and grated Parmesan cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.