Spaghetti squash is a nice alternative to pasta – especially for folks who are gluten sensitive and are looking to add some variety to their diet. This recipe pairs the squash with the simple clean flavors of tomatoes, spinach and garbanzo beans. The sauce is low in sodium and has no added fat. It’s perfect for a light dinner.
If you want to add a little extra kick to the dish, try sprinkling some of Minimalistbaker.com’s Vegan Parmesan Cheese on top.
Spaghetti Squash Cooking Options
Spaghetti squash can be baked in the oven, cooked in a slow cooker or microwaved. I prefer the slow cook method because it does not require cutting the squash when it’s hard. You only need to stab the top a few times.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.