Spaghetti Squash Pasta with Sun-dried Tomato, Garlic and Basil

Name: Spaghetti Squash Pasta with Sun-dried Tomato, Garlic and Basil
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 3 serving
Ingredients: 3 small spaghetti squashes or 1 large or 3 cups cooked; 1 tbsp olive oil; 5 cloves garlic; 1 tsp dried basil; 2 tbsp fresh basil; 1 tsp dried parsley; 1/3 cup chopped sundried tomato; 1/3 tsp salt; Black pepper to taste; 2 tbsp or more Vegan Parmesan

User Reviews

4.9

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings
3
Calories
213 kcal
Course
Main Course
Cuisine
Vegan, gluten-free

Spaghetti Squash Pasta with Sun-dried Tomato, Garlic and Basil

Danielle Hudson

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Spaghetti Squash Pasta with Sun-dried Tomato, Garlic & Basil. Light Dinner with no Grains. Add some spiced chickpeas, roasted nuts or baked tofu for variation. Vegan Gluten-free Soy-free Recipe

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Ingredients

Servings

3 small spaghetti squashes or 1 large or 3 cups cooked
1 tbsp olive oil
5 cloves garlic thinly sliced
1 tsp dried basil
2 tbsp fresh basil plus more for garnish
1 tsp dried parsley
1/3 cup chopped sundried tomato
1/3 tsp salt
Black pepper to taste
2 tbsp or more Vegan Parmesan to taste for garnish or a crumble up my almond cheese ball

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Instructions

Preheat the oven to 400 degrees F. Pierce the spaghetti squash a couple of times. Then place on a baking sheet and bake for 45 minutes. (40 mins for smaller, 50 mins for larger). Check if a knife goes through easily. Remove from the oven and cool for a few minutes.
Slice the squash, then scoop out the seeds. Use a fork to make shreds. Scoop out the shreds in a bowl.
Heat olive oil in a large skillet over medium heat. Add garlic and cook for 2 minutes until lightly golden.
Add basil, parsley and sundried tomato and cook for a minute. Add a few tbsp of water and mix in. Bring to a boil.
Add the spaghetti squash, sprinkle salt, pepper and lightly toss. Serve garnished with pepper flakes, vegan parm or crumble up my 10 minute almond cheese ball and fresh basil. Store in the refrigerator for upto 3 days

Notes

Add spiced chickpeas, toasted nuts or baked tofu(marinate in soy sauce + italian herbs + garlic + balsamic and bake) for added protein.
Nutrition is for 1 of 3 serves, includes 2 tbsp vegan parm

Nutrition Information

Show Details

Calories 213kcal (11%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 443mg (18%) Potassium 786mg (22%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 585IU (12%) Vitamin C 13.4mg (15%) Calcium 109mg (11%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 213 kcal

% Daily Value*

Calories	213kcal	11%
Carbohydrates	33g	11%
Protein	4g	8%
Fat	9g	14%
Saturated Fat	1g	5%
Sodium	443mg	18%
Potassium	786mg	17%
Fiber	6g	24%
Sugar	12g	24%
Vitamin A	585IU	12%
Vitamin C	13.4mg	15%
Calcium	109mg	11%
Iron	2.6mg	14%