Spaghetti Squash Pronto
Transform your weeknight dinner routine with Spaghetti Squash Pronto, a flavorful low-carb alternative to traditional pasta that’s as easy to make as it is delicious. This vibrant dish starts with roasted spaghetti squash, whose tender, golden strands mimic the texture of spaghetti, paired with a quick and zesty skillet sauce featuring garlic, cherry tomatoes, oregano, and a hint of red chili flakes for a subtle kick. Topped with freshly grated Parmesan cheese and aromatic basil leaves, this recipe brings together wholesome ingredients in just under an hour. Perfect for those seeking a healthy, gluten-free, and vegetarian-friendly meal option, Spaghetti Squash Pronto is a hassle-free delight that’s bursting with Italian-inspired flavors.
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Recipe Information
Ingredients
- 1 medium-sized spaghetti squash
- 2 tablespoons olive oil
- 3 minced garlic cloves
- 2 cups cherry tomatoes
- 1 teaspoon dried oregano
- 0.5 teaspoons red chili flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups Parmesan cheese
- 2 tablespoons fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash, then sprinkle lightly with salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper or foil.
Roast in the oven for 35-40 minutes, until the squash is tender and easily pierced with a fork.
While the squash is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the cherry tomatoes, dried oregano, red chili flakes, salt, and black pepper to the skillet. Cook for 8-10 minutes, stirring occasionally, until the tomatoes soften and release their juices, creating a light sauce.
Remove the roasted spaghetti squash from the oven and let it cool for 5 minutes. Use a fork to scrape the flesh into spaghetti-like strands.
Add the spaghetti squash strands to the skillet with the tomato sauce, tossing gently to combine.
Remove from heat and divide the mixture evenly among plates or bowls.
Top with grated Parmesan cheese and fresh basil leaves.
Serve immediately and enjoy your Spaghetti Squash Pronto!
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 64 mg | 22% | |
| Sodium | 2902 mg | 126% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 32.3 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 725 mg | 56% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1912 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
