Baked Spaghetti Squash

Baked spaghetti squash is a great replacement for pasta! It surpasses corn pasta (or any gluten free pasta) in how it tastes and makes you feel. It’s light, delicious, full of vitamins, and effortless to prepare.

The BEST thing about spaghetti squash as a gluten-free alternative, is that once it’s roasted, the fibrous, crunchy strands inside the squash can be scraped out to create long, thin “noodles”.

Spaghetti squash is incredibly versatile, easy to cook and has a mild taste, lending itself to all kinds of recipes!

How to bake a spaghetti squash:

  1. Cut a spaghetti squash in half.
  2. Remove seeds and brush with olive oil.
  3. Bake at 375º for 45 minutes.
  4. Scrape out spaghetti squash noodles with a fork.

If it seems hard to scrape out the insides, return to the oven for another 10 minutes. The squash should not be mushy, but have a nice, slight crunch. Like pasta cooked al dente.

One of my favorite dinners EVER is to simply top spaghetti squash noodles with marinara and meatballs. So easy and healthy!

Both pasta and spaghetti squash have low amounts of fat, salt, and fiber. However, pasta has over 100 calories, while spaghetti squash has only about 20 calories, is richer in protein, and has far fewer carbs than pasta’s 31 grams. (Mercola.com)

Not only is baked spaghetti squash a great replacement for pasta if you’re gluten intolerant or have celiac disease, but it’s low carb and low cal.

Keep in mind that even though it’s called “spaghetti” squash— it isn’t supposed to—and does NOT taste like spaghetti. So maybe you like spaghetti squash as a vegetable, but don’t love it as a substitute for good ol’ pasta. That’s okay! I’ve got another easy and delicious way you can add this healthy veggie to your diet.

Spaghetti Squash Tacos Recipe (serves 6–8 people)

baked spaghetti squash tacos recipe gluten freeIngredients:
1 ½ lbs ground chuck 
½ of a baked spaghetti squash 
½ bag of chopped spinach 
8 oz container of cherry tomatoes
Olive oil, salt and pepper

Directions: 
1. While spaghetti squash is baking, lightly coat a large skillet with olive oil and sautée ground chuck until browned, breaking it into smaller pieces as it cooks. Set aside.

2. When spaghetti squash is done, add the “noodles”, spinach, salt, pepper and cherry tomatoes. Sautée on low heat for about 5–8 more minutes.

3. Serve in corn tortillas with your toppings of choice: cilantro, chopped green onion, jalapenos, salsa, sour cream or shredded cheese all work great!

I love these tacos as is, without anything else on top, though I wish I would’ve had some avocados. But honestly, I love the pure and simple and these spaghetti squash tacos won my heart for easy—and pleasing!

About Jet Widick

Jet Widick is the founder of Gluten Free Sage, a weekly publication that promotes healthy food, healthful lifestyle, mindfulness and minimalism. She believes that each of us longs for artful experiences and that we need to be well and inspired to help us become the best, most beautiful versions of ourselves that we can be.