Description
Experience a delightful twist on traditional pasta with Luscious Spicy Spaghetti Squash Noodles. This healthy, gluten-free recipe offers a satisfying alternative that doesn’t compromise on flavor. Infused with vibrant vegetables and a spicy kick, this dish is perfect for any occasion—whether you’re hosting friends or enjoying a family dinner. With its simple preparation and adaptability, it’s sure to become a staple in your kitchen.
Ingredients
Scale
- 1 medium spaghetti squash (about 2 pounds)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 bell pepper (any color), sliced
- 1 medium zucchini, sliced
- Salt and pepper to taste
- Grated Parmigiano-Reggiano cheese (optional, for serving)
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil inside each half and season with salt and pepper.
- Place cut-side down on a baking sheet lined with parchment paper and bake for about 40-45 minutes or until tender when pierced with a fork.
- While the squash bakes, heat olive oil in a large skillet over medium heat. Sauté minced garlic until fragrant, then add sliced bell peppers and zucchini; cook until softened (about 5-7 minutes).
- Stir in red pepper flakes according to your desired spice level along with additional seasoning as needed.
- Once the spaghetti squash is done cooking, scrape out its strands using a fork into the skillet with sautéed vegetables. Toss everything together gently until well combined.
- Serve hot, topped with freshly grated Parmigiano-Reggiano cheese if desired.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 130
- Sugar: 4g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg