A gluten-free alternative to spaghetti pasta, chock-full of yummy vegetables!

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What do you do when you love spaghetti, but are sick of trying all the gluten-free pasta varieties?  You turn to the humble spaghetti squash.  I discovered this during The US National Food Day Challenge, and have taken it upon myself to try it out a number of times since.  And every time I make this recipe (or variations on it) I love it.  I finally wrote down what I use in my ‘veggie spaghetti’ so I can post it on here, and was pleasantly surprised to see how low calories it is … and how chock full of veggies – if you like veggies, you’ll love this recipe!

Try it out and let me know what you think in the comments below.  Oh yeah, you can substitute other vegetables as you desire … I’d love to know any other combinations!

I’ve also adapted my original recipe to make it Whole30 compliant – I never realized that tinned tomato sauce had sugar in it.  Or that veggie stock cubes can contain soy … amazing what you find out when you look for it!

Veggie spaghetti
Serves 6
Print
Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
87 calories
19 g
0 g
1 g
4 g
0 g
212 g
58 g
9 g
0 g
0 g
Nutrition Facts
Serving Size
212g
Servings
6
Amount Per Serving
Calories 87
Calories from Fat 5
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 58mg
2%
Total Carbohydrates 19g
6%
Dietary Fiber 5g
19%
Sugars 9g
Protein 4g
Vitamin A
163%
Vitamin C
42%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 spaghetti squash (800g)
  2. 1 onion
  3. 2 cloves garlic
  4. 1 medium zucchini (180g)
  5. 2 carrots
  6. 1 sweet potato (230g)
  7. 8 oz mushrooms (230g)
  8. 50g spinach
  9. 1 tin tomato paste (6 oz)
  10. 2 tins diced tomatoes (14.5 oz)
  11. 1 tbs dried oregano
  12. 1 tbs basil
  13. 1 tbs parsley
Instructions
  1. Preheat oven to 350F.
  2. Cut the spaghetti squash in half lengthways and scoop out seeds and insides.
  3. Spray baking pan with oil/cooking spray and place the spaghetti squash with cut side down. Cover with aluminium foil and bake for 45-60 mins.
  4. Cut the rest of the vegetables into cubes or slices, depending on individual preferences.
  5. Saute onions and garlic in a large frying pan until soft.
  6. Add all other vegetables, including the tinned tomatoes and tomato paste and stir until well combined.
  7. Turn down the heat to medium, place the lid on top of the frying pan and allow to cook for 30 minutes, or until the sweet potato and carrots are soft.
  8. When the spaghetti squash has been cooked and cooled slightly, use a fork and scrape along the insides of the squash to make spaghetti 'ribbons'. Place these into a large bowl.
  9. Once the other vegetables are cooked and tender, add the spinach and stir.
  10. Allow to sit for 5 minutes for the spinach to wilt.
  11. Add vegetable mixture to the spaghetti squash and mix thoroughly.
  12. Either serve and eat immediately, or store in refrigerator or freezer and reheat when required.
beta
calories
87
fat
1g
protein
4g
carbs
19g
more
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veggie-spaghetti