Roasted Spaghetti Squash Pasta Recipe | Easy Vegetarian and Vegan Meals | Pasta Recipes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a similar crunch.

Preheat the oven to 400°F.

Cut the spaghetti squash in half and remove the seeds/core.

Place the squash cut side down on a baking tray lined with parchment paper.

Cut the tip off the whole garlic, drizzle with olive oil, wrap in parchment paper and aluminum foil, and place on the baking tray with the squash.

Bake in the oven for 35 minutes or until the squash is cooked but not mushy.

Once baked, allow the squash to cool, then use a fork to scrape and fluff the strands from the sides of the squash.

Boil water in a pot and generously salt it.

Add the spaghettini pasta and cook as per package instructions.

In a heated pan, add olive oil, onions, and salt, and fry until the onions are lightly browned.

Squeeze the roasted garlic into the pan, add chili flakes, and fry for about 1 minute.

Add 3 cups of roasted spaghetti squash to the pan and mix well, then turn off the stove.

Drain the pasta and add it to the pan, then add the cheese so it can melt with the heat of the pasta.

Add freshly ground black pepper and thinly sliced basil, mix well, and serve.

Cooking Techniques

Equipment Needed

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Dietary

Allergens