We try to steer clear from traditional pasta, flour and calories that come with it. When we get a craving for spaghetti, which doesn’t happen very often, we pick up spaghetti squash. It’s a healthy pasta substitute, it’s naturally stringy and tastes like classic spaghetti. Enjoy our spaghetti squash recipe below!

Spaghetti Squash Recipe | The Lills Food

Spaghetti Squash Recipe:

  • Cut the spaghetti squash length-wise
  • Take out the seeds
  • Rub in olive oil, sea salt and pepper
  • Place face-down on a baking sheet
  • Bake at 375 degrees for 30-40 minutes or until soft
  • Take it out and let it cool
  • Run a fork across the inside of the squash to gather the spaghetti
  • Serve warm and top with the tomato sauce

Tomato Sauce Recipe:

  • Put five tomatoes into a food processor and pulse until chunky
  • Add garlic powder, sea salt and pepper to taste and mix
  • Soften onion in a pan on-medium high heat with oil
  • Cut two tomatoes in half and roast face-up, drizzled with olive oil, salt and pepper at 400 degrees for an hour
  • Add earlier tomato mixture to the softening onions and bring to a simmer
  • Toss roasted tomatoes into the pan and crush with a fork
  • Bring to a simmer and cook uncovered for 45 minutes
  • Serve on top of spaghetti squash

Spaghetti Squash Ingredients:

  • 1 spaghetti squash
  • 1 tablespoon olive oil
  • sea salt to taste
  • pepper to taste

Tomato Sauce Ingredients:

  • 7 tomatoes
  • garlic powder to taste
  • sea salt to taste
  • pepper to taste
  • 1/2 onion