Spaghetti Squash Pasta

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A warm, comforting vegetarian dish that brings the authentic taste of Italy without weighing you down. This easy-to-make, low-carb meal is as wholesome as it is delicious.


  • 1 jar (530 ml) Authentica Siciliana sauce
  • 1 spaghetti squash
  • 2 tbsp olive oil, divided
  • ½ yellow onion, diced
  • 3 garlic cloves, chopped
  • Pinch of chili flakes
  • 1 cup cherry tomatoes
  • 1 bell pepper, sliced
    ½ cup parmesan cheese, grated
  • Fresh basil, to garnish


  1. Preheat the oven to 375F.
  2. Carefully cut the spaghetti squash in half lengthwise, scoop out the seeds and drizzle 1 tbsp of olive oil over both sides. Sprinkle it with salt and pepper.
  3. Line a baking sheet with parchment and flip the spaghetti squash so the flesh side is facing down. Bake for 35-40 minutes, or until the squash is fork tender, but the insides are not mushy.
  4. Meanwhile, heat the remaining olive oil in a pan over medium-low heat.
  5. Add the onions, garlic and a pinch of chili flakes and cook for 5-7 minutes or until soft and translucent.
  6. Turn the heat up to medium-high and add the cherry tomatoes and peppers. Cook for 5 minutes, shaking the pan frequently or until the tomatoes have softened, and the peppers have some colour to them.
  7. Add the Siciliana sauce, stir and bring to a simmer.
  8. Remove the squash from the oven. Flip the squash so the flesh side is now facing up and allow to cool. Once cooled, use a fork to scrape back and forth widthwise to form spaghetti shaped strands. Divide into 2 bowls.
  9. Top each bowl of squash with the sauce and garnish with parmesan cheese and basil.

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