Fall is your chance and the perfect opportunity to perfect a gluten free fall spaghetti with spaghetti squash.
You want spaghetti, but you aren’t looking for the grains.
I have already showed you How to Make Simple Spaghetti Squash. Take a peek to remember how easy it is!
Spaghetti Squash not only tastes fantastic, but it’s super healthy:
Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.
You can pick up spag squash up from the Farmers’ Market for fairly cheap (depending on where you live). And with my Spaghetti Squash, I made this incredible + incredibly simple recipe.
Side note: Learn when to pick spaghetti squash.
Instead of leaving the spaghetti squash plain, I made it into a spaghetti dish, incorporating a semi-version of my “own” red sauce for it as well.
Gluten Free Fall Spaghetti with Spaghetti Squash
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- spaghetti squash
- garlic cloves
- olive oil
- sea salt
- organic, no-salt-added tomato sauce/paste
- fresh chopped cilantro
- fresh chopped basil
- sea salt
- a few pinches of cumin
- one clove chopped garlic
- Do everything as mentioned in "How to Make a Simple Spaghetti Squash" (the only difference is that this time I placed the fresh garlic on before baking as well)
- Place all red sauce ingredients in a small pan and cook it on low heat, stirring occasionally, until it's hot
- Once the spaghetti squash is done, place it in a bowl and top with the red sauce (and a protein if you want --> we added grilled chicken to ours)
This recipe is so simple and delicious! It’s on repeat at our house during the fall.
Give it a try, and let me know what you think.
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You will heal. I will help.