Spaghetti Squash Pasta
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
- Preheat the oven to 375F.
- 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.
- 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.
- Meanwhile, heat the remaining olive oil in a pan over medium-low heat.
- Add the onions, garlic and a pinch of chili flakes and cook for 5-7 minutes or until soft and translucent.
- 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.
- Add the Siciliana sauce, stir and bring to a simmer.
- 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.
- Top each bowl of squash with the sauce and garnish with parmesan cheese and basil.