Spaghetti Squash Pasta

This Spaghetti Squash Pasta recipe is for anyone who cannot tolerate gluten or wants to enjoy a low-carb plate of “pasta “. This is a 10000/10 and incredibly straightforward to make. We totally improvised by adding a herb and garlic cream cheese that is to die for. Feel free to make this recipe with goat cheese, cream cheese, or any other creamy alternative you love.

What stands out

This Spaghetti Squash Pasta may be low-carb and gluten-free but it is still utterly! We love this creamy dreamy sauce, it’s so luscious and rich-tasting and has a beautiful roasted tomato flavor. This all cooks in the oven at the same time, plus, you’ll have plenty for a leftover lunch the next day too! This dish is a great way to get your daily dose of veggies in a hearty and satisfying way.

How to Prepare Spaghetti Squash Pasta

Preheat oven to 400F (200C).

Use a sharp knife to carefully halve your squash and then scoop out the seeds with a spoon.

Drizzle each half with olive oil and then sprinkle with salt and pepper.

Place them on a baking sheet lined with parchment paper cut-side down. Prick the skin with a fork a few times.

Now, add your cherry tomatoes to a separate baking dish, and then sprinkle with a touch of salt, and drizzle with olive oil.

Place your cheese of choice in the middle of the tomatoes and then pop it in the oven along with your tray of spaghetti squash.

Cook the squash and tomatoes for about 45 minutes.

When the squash is cool enough to handle, use a fork to make your spaghetti strands by scooping out everything from inside the squash.

Stir the squash and sauce together, garnish with some basil and enjoy!

Kitchen tip

Both the tomatoes and the squash are baked at the same time in the oven on separate baking dishes/trays, so everything is ready at the same time in under an hour.

Swaps

1. Pepper is optional in this recipe.
2. You can use grape tomatoes, halved or quartered regular tomatoes, or even canned cherry tomatoes as substitutes if you prefer.
3. If you are vegan or dairy-free feel free to substitute the cream cheese with your favorite non-dairy cream cheese.
4. This Spaghetti Squash Pasta would be with a bit of spice from chili flakes.
5. Feel free to add in some sauteed ground sausage or cooked chicken pieces for added protein.

Serve it with

• Pasta and garlic bread are just a match made in heaven!
• Serve this as a side dish to a piece of protein such as Spatchcock Greek Lemon Chicken or The Best Carne Asada (Flat-Iron Steak).
• Serve this Spaghetti Squash Pasta with grilled shrimp or salmon.

Questions

can we use other tomato varieties instead of cherry tomatoes?

Yes, you can use grape tomatoes, halved or quartered regular tomatoes, or even canned cherry tomatoes as substitutes.

can we make this Spaghetti Squash Pasta dairy-free?

Yes, you can certainly substitute the cream cheese with your favorite non-dairy cream cheese, but keep in mind that the flavor and texture may be slightly different. br

can we make this recipe ahead of time?

Yes, you can roast the squash and cherry tomatoes ahead of time, but warm and toss everything together just before serving for the best texture and flavor.

can we add protein to this recipe?

Absolutely! We think that sausage ground or chicken pieces would certainly be here as well.

Ingredients

Makes 4 servings

• 2 cups cherry tomatoes
• 1 teaspoon salt
• ½ teaspoon pepper, optional
• 1 cup cream cheese
• 1 tablespoon olive oil

For the Squash

• 1 small spaghetti squash, about 450-500 grams
• 1 tablespoon olive oil
• 1 teaspoon salt
• ¼ teaspoon pepper

Equipment

• Nakiri Knife
• Cutting Board
• Measuring Cups + Spoons
• Baking Sheet
• Parchment Paper

Method

1. Preheat oven to 400F (200C). Halve your squash and scoop out the seeds. Drizzle with some oil + salt and pepper and add it on a baking dish lined with parchment paper face side down. Prick the skin with a fork a few times.
2. Go ahead and add the cherry tomatoes to a separate baking dish. Sprinkle them with a pinch of salt and a drizzle of olive oil. Place your choice of cheese in the middle and then put the dish in the oven along with the tray of spaghetti squash. Let it bake for 45 minutes.
3. Once the cherry tomatoes and cream cheese have finished baking, and the squash is cool enough to handle, use a fork to scoop out the spaghetti-like strands from inside the squash.
4. Stir the squash and sauce together, garnish with some basil and enjoy