This veggie spaghetti is a gluten-free meatless alternative to spaghetti pasta, chock-full of yummy vegetables!
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! Or add some meat to it to make a bolognese sauce … And feel free to add my dairy-free parmesan cheese on top too!
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!
(Paleo, Whole30, gluten-free, dairy-free, vegan)
- 1 spaghetti squash 800g
- 1 onion
- 2 cloves garlic
- 1 medium zucchini 180g
- 2 carrots
- 1 sweet potato 230g
- 8 oz mushrooms 230g
- 50 g spinach
- 1 tin tomato paste 6 oz
- 2 tins diced tomatoes 14.5 oz
- 2 cups vegetable broth substitute with chicken if desired
- 1 tbs dried oregano
- 1 tbs basil
- 1 tbs parsley
Preheat oven to 350F.
Cut the spaghetti squash in half lengthways and scoop out seeds and insides.
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.
Cut the rest of the vegetables into cubes or slices, depending on individual preferences.
Saute onions and garlic in a large frying pan until soft.
Add all other vegetables, including the tinned tomatoes, tomato paste and broth and stir until well combined.
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.
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.
Once the other vegetables are cooked and tender, add the spinach and stir.
Allow to sit for 5 minutes for the spinach to wilt.
Add vegetable mixture to the spaghetti squash and mix thoroughly.
Either serve and eat immediately, or store in refrigerator or freezer and reheat when required.