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    Home » main course

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

    Published: Dec 29, 2017 by Richa 11 Comments

    Jump to Recipe   Print Recipe

    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

    Spaghetti Squash Pasta with Sun-dried Tomato, Garlic & Basil. Light Dinner with no Grains. Add some spiced chickpeas or baked tofu for variation. #Vegan #Glutenfree Soy-free #Recipe #veganricha | VeganRicha.com

    I had 3 small spaghetti squashes lying around the other day and I decided to jump onto the spaghetti squash pasta wagon to see what this squash is about. 

    It is an interesting Squash that when roasted and scooped looks like noodles/spaghetti and can be use used in place of those.  It is neutral flavored (less sweet) than many of the winter squashes and works well in savory dishes. To this squash, I added a simple saute of garlic, basil, sun dried tomato, olive oil, salt and pepper and crumbles up almond cheese or vegan parm.  Simple, pleasing, light and delicious! 

    Spaghetti Squash Pasta with Sundried Tomato, Garlic & Basil. Light Dinner with no Grains. Add some spiced chickpeas or baked tofu for variation. #Vegan #Glutenfree Soy-free #Recipe #veganricha | VeganRicha.com

    This is second last post of 2017! The last is going to be a collection of your favorites from the year. Hope 2017 has been good for you and your family so far.  


    More pasta meals from the blog

    • Garlic Pasta with Cajun Cauliflower  – super popular
    • Cauliflower Parmesan Pasta Bake – sliced cauliflower, baked then dressed in vegan mozz and baked over pasta
    • Pumpkin Sage Pasta with pumpkin cream sauce and crisp Sage 
    • Black pepper Mac and Cheese with Potato Carrot Cheese Sauce
    • Chickpea Chorizo, Quinoa shells in tomato sauce. GF

    Small squash, so shreds are shorter in length. Whats your favorite dish with spaghetti squash?

    Spaghetti Squash Pasta with Sundried Tomato, Garlic & Basil. Light Dinner with no Grains. Add some spiced chickpeas or baked tofu for variation. #Vegan #Glutenfree Soy-free #Recipe #veganricha | VeganRicha.com

    Spaghetti Squash Pasta with Sundried Tomato, Garlic & Basil. Light Dinner with no Grains. Add some spiced chickpeas or baked tofu for variation. #Vegan #Glutenfree Soy-free #Recipe #veganricha | VeganRicha.com

    Spaghetti Squash Pasta with Sundried Tomato, Garlic & Basil. Light Dinner with no Grains. Add some spiced chickpeas or baked tofu for variation. #Vegan #Glutenfree Soy-free #Recipe #veganricha | VeganRicha.com
    Print Recipe
    4.86 from 7 votes

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

    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
    Prep Time10 mins
    Cook Time55 mins
    Total Time1 hr 5 mins
    Course: Main Course
    Cuisine: Gluten-free, Vegan
    Servings: 3
    Calories: 213kcal
    Author: Vegan Richa

    Ingredients

    • 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 (0.5 tsp) dried parsley
    • 1/3 cup (78.86 g) chopped sundried tomato
    • 1/3 tsp (0.33 tsp) salt
    • black pepper to taste
    • 2 tbsp or more vegan parmesan to taste for garnish or a crumble up my almond cheese ball

    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

    Nutrition Facts
    Spaghetti Squash Pasta with Sun-dried Tomato, Garlic and Basil
    Amount Per Serving
    Calories 213 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Sodium 443mg19%
    Potassium 786mg22%
    Carbohydrates 33g11%
    Fiber 6g25%
    Sugar 12g13%
    Protein 4g8%
    Vitamin A 585IU12%
    Vitamin C 13.4mg16%
    Calcium 109mg11%
    Iron 2.6mg14%
    * Percent Daily Values are based on a 2000 calorie diet.

    Spaghetti Squash Pasta with Sundried Tomato, Garlic & Basil. Light Dinner with no Grains. Add some spiced chickpeas or baked tofu for variation. #Vegan #Glutenfree Soy-free #Recipe #veganricha | VeganRicha.com

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Emily

      November 15, 2021 at 5:05 am

      5 stars
      Wonderful flavors! I like to add roasted mushroom and kale to make the dish heartier!

      Reply
      • Vegan Richa Support

        November 16, 2021 at 12:46 pm

        good idea

        Reply
    2. CL

      August 24, 2020 at 3:18 pm

      5 stars
      O..M..G.. this was so amazing! It was my first time making spaghetti squash. I’m not a huge fan or butternut and thought this might be similar but it’s not! Mine came out smelling and tasting like a delicious linguine with clam sauce or something along those lines.. I can’t explain it but thanks for the recipe I loved it!

      Reply
    3. Keren

      June 09, 2019 at 5:29 am

      5 stars
      I just devoured it for lunch! Probably had a bit less than 3 cups of squash, maybe 2. The flavours combine perfectly here. I’d just cooked a large batch of black beans so added some to the skillet alongside the squash, for protein. Brilliant, satisfying and without a hint of heaviness. Bravo, Richa.

      Reply
      • Richa

        June 09, 2019 at 11:42 am

        yay!

        Reply
    4. Cindie

      February 15, 2019 at 8:08 am

      5 stars
      I am interested in making this. Do you serve anything with it?

      Reply
      • Richa

        February 15, 2019 at 9:39 am

        some seasoned beans with herbs and lemon, or baked tofu or charred broccoli.

        Reply
    5. Alex Wilson

      March 11, 2018 at 4:37 pm

      4 stars
      Made this tonight – it was my first time doing spaghetti squash – and this recipe turned out great! Definitely a keeper!

      Reply
    6. Fawn

      January 14, 2018 at 7:33 pm

      5 stars
      Made this tonight and it will most def be a regular! I had almond parm in the fridge already so used that and threw in roasted chickpeas. Even the 5 year old 10 month old liked it! Thanks!

      Reply
    7. Emily

      December 31, 2017 at 12:54 am

      5 stars
      Made this the other night. Turned out perfect! esp with crumbled cheese ball. that ball is genius!

      Reply
      • Richa

        January 03, 2018 at 5:07 pm

        Awesome!

        Reply

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