SPAGHETTI SQUASH RECIPE

by | Apple Cider Vinegar, Garlic, Olive Oil, Sea Salt, Squash, The Lills, The Lills Food, Tomato

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
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