Extra Buttery Spaghetti Squash Recipe

Gluten free and oh-so-good

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3 photos
Photo cred – Jill Clark

In my opinion, squash is underrated. They’re versatile, colourful, and taste great year-round. You can boil them, peel them, or stick them in a stew. My favourite (other than mashed butternut squash – yummm) is the spaghetti variety. When baked, the inner flesh separates into perfect strands.

The benefits of spaghetti squash are endless. It is a source of antioxidants like vitamin A, B-6, and C. It is high in manganese and potassium, which lowers blood pressure. You can find almost every mineral in a single squash. It promotes weight-loss, boosts metabolism, and is full of fibre. It has positive effects on pregnant women, diabetics and everyone in between. There really is no downside!

The best part of spaghetti squash is that it goes with almost anything! The “noodles” aren’t too sweet, so all toppings are possible. This time I’ve paired the pretty yellow noodles with a buttery sauce, zucchini and tomato. However, you can treat spaghetti squash like real spaghetti if you’re craving a classic meaty tomato sauce.

Some of us can’t indulge in regular pasta. Others want a comforting pasta meal, without all the carbs and calories. I’ve found a spaghetti squash recipe so good that even my wheat-eating friends can’t get enough.

Ingredients

1 small spaghetti squash

3 generous tablespoons butter (I love butter)

2 cloves garlic, minced

1 white onion, chopped

1 zucchini, chopped

1 tomato, chopped

Salt and cheese to taste

Directions

  1. Preheat oven to 375F. You must pierce your spaghetti squash a few times to let steam escape. Bake whole for 45 minutes.
  2. When a knife easily cuts the skin, cut the squash in half, length-wise. Scoop out the seeds.
  3. Use a fork to scrape the squash meat into strands. If the squash is still a bit tough, bake it for 5-10 more minutes. It should be easy to scrape right down to the skin.
  4. When your squash is almost finished, heat the butter in a large pan on low-medium heat. Add the garlic and onion, and cook until fragrant. Add the zucchini. After a couple minutes, add your squash. Combine thoroughly, so that the squash is coated in the buttery mixture. I taste-tested a spaghetti strand to check for some crunch. Cook longer if you prefer softer “noodles.” Mix in the tomato last, salt to taste and serve.

You can decrease the amount of butter, but I like to indulge. The butter is to taste, as long as the mixture coats your spaghetti! Substitute regular butter for dairy-free butter to make this meal vegan.

Since I used zucchini this time, you get a double dose of potassium and vitamin A. Zucchinis have much of the same benefits as spaghetti squash. Really, you can’t get a meal much healthier than this one! I try to pair my spaghetti with a salad that is high in protein, like one with chick peas and spinach. The result is a colourful meal almost too pretty to eat!

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