Spaghetti Squash "Pasta"

Name: Spaghetti Squash Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 16 ounces grape tomatoes; 12 ounces Tuscan Garden Artichokes, drained and chopped; 4 cloves garlic, minced; 2 teaspoons Carlini Extra Virgin Olive Oil; ½ teaspoon ground Stonemill Sea Salt Grinder, plus additional to taste; ¼ teaspoon ground Stonemill Peppercorn Grinder; 1 spaghetti squash, cooked and shredded; 1 cup packed Simply Nature Organic Baby Spinach, shredded; 2 tablespoons shredded basil; ¼ cup Priano Shredded Parmesan Cheese

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Immerse yourself in the simple pleasure of a wholesome and gluten-free pasta alternative with this easy-to-make and delicious Spaghetti Squash Pasta recipe. This dish combines fresh ingredients to create a satisfying and nutritious meal.

Grape tomatoes add natural sweetness to the recipe. Chopped artichokes contribute a hearty texture and earthy flavor, complementing the delicate spaghetti squash strands. Drizzled with olive oil, minced garlic adds a subtle depth to the dish.

The star of this dish is the spaghetti squash, a gluten-free and low-carb alternative to traditional pasta. After baking in the oven, the spaghetti squash and the insides of the squash can be pulled apart to have a consistency similar to noodles. Its mild, nutty flavor is a perfect canvas for vibrant spaghetti vegetables.

Next, add a dash of sea salt and peppercorn, which brings a balanced seasoning. Organic baby spinach and shredded basil provide a final herbaceous note, tying the flavors together seamlessly.

Finally, top it off with a sprinkle of Parmesan cheese, melting into the warm squash strands and adding a satisfying umami richness.

This Spaghetti Squash offers a delightful and easy-to-make solution for those seeking a healthy pasta option. Focusing on simple, nourishing ingredients brings the joy of flavorful eating without the need for extravagance.

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 2

Ingredients:

16 ounces grape tomatoes
12 ounces Tuscan Garden Artichokes, drained and chopped
4 cloves garlic, minced
2 teaspoons Carlini Extra Virgin Olive Oil
½ teaspoon ground Stonemill Sea Salt Grinder, plus additional to taste
¼ teaspoon ground Stonemill Peppercorn Grinder
1 spaghetti squash, cooked and shredded
1 cup packed Simply Nature Organic Baby Spinach, shredded
2 tablespoons shredded basil
¼ cup Priano Shredded Parmesan Cheese

Directions:

Heat oven to 375°. In a medium bowl, combine tomatoes, artichokes, garlic, oil, salt and pepper. Mix until combined.
Place mixture on a foil-lined baking sheet. Roast for 10 minutes or just until tomatoes begin to burst.
In a large bowl, combine squash, spinach and tomato mixture. Toss until combined. Garnish with basil and parmesan cheese.

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen