Spaghetti squash "pasta" bowls recipe (gluten-free)
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Spaghetti squash offers a low-carb, gluten-free alternative to pasta and as a bonus, the squash serves as a bowl so there’s less clean up after. Here are two easy ways to enjoy a twist on ordinary pasta dishes. Each recipe works for one serving or half a squash.
Ingredients
1 spaghetti squash
Olive oil for baking
Salt and pepper to taste
½ cup, broccoli florets
2 oz crumbled feta cheese plus extra for garnish
1 tbsp olive oil
Fresh basil, for garnish
8-10 grape tomatoes
1 tbsp olive oil, plus extra for roasting the tomatoes
Parmesan cheese, grated
Fresh basil, for garnish
Method
Cut the squash lengthwise and scoop out the seeds and stringy bits. Rub the inside with olive oil and season with salt. Place cut side down on a baking tray and bake in a preheated oven at 375°F for an hour. The squash is cooked when you can press into the skin and it feels soft.
Gently scrape the cooked squash with a fork to make the spaghetti-like strands.
“Spaghetti” with broccoli and feta
- Steam broccoli over boiling water for 5-8 minutes.
- While still hot, using one half of the squash, mix with olive oil, feta and broccoli and season with salt and freshly cracked black pepper.
- To serve, top with shredded basil and more crumbled feta.
“Spaghetti” with roasted tomatoes and basil
- Rub tomatoes with olive oil, season with salt and black pepper and roast until the tomatoes burst but have not completely lost their shape. To save time, roast with the squash.
- While still hot, using the other half of the squash, mix with olive oil and add the tomatoes.
- To serve, top with shredded basil and lots of grated Parmesan cheese.
