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
Servings: 3
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 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
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
Calories: 213kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 443mg | Potassium: 786mg | Fiber: 6g | Sugar: 12g | Vitamin A: 585IU | Vitamin C: 13.4mg | Calcium: 109mg | Iron: 2.6mg