Roasted Spaghetti Squash Pasta Recipe | Easy vegetarian and Vegan Meals | Pasta Recipes. Easy squash recipes for the fall. In this video, I’ll show you how to cook spaghetti squash and use it in a pasta recipe. An easy vegetable pasta with roasted spaghetti squash – healthy Italian pasta recipe. So add this easy squash recipe / vegetarian pasta to your healthy vegetarian meals. Spaghetti squash is really easy to cook and makes a delicious veggie pasta recipe, a great way to add squash to your plant based diet. Healthy veggie pasta recipe for your plant based diet, vegan and vegetarian meals. Check out my other vegetarian and vegan recipes for meal prep ideas.

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▶️ SPAGHETTI SQUASH PASTA RECIPE INGREDIENTS: (3 servings)

👉 To roast the Spaghetti Squash and Garlic:
1.4 kg approx. / 1 Medium Spaghetti Squash (This will yield 3 cups of roasted squash)
35 to 40g / 1 Whole Garlic (Tip removed and drizzled with olive oil)

👉 To cook Spaghettini Pasta:
200g Spaghettini Pasta
2+1/2 to 3 Litres of boiling water
Generous amount of salt ( I have added 1 teaspoon pink Himalayan salt)

3 Tablespoon Olive oil
1 cup / 135g Onion – finely chopped
1/4 to 1/2 Teaspoon Chili Flakes
Salt to taste (I have added total 1 teaspoon of pink Himalayan salt which is milder than the regular salt)
1/2 cup / 50g Parmesan Cheese (Vegan) 👉 Non-Vegans can use regular parmesan cheese
1/2 Teaspoon Ground Black pepper or to taste
1/2 to 3/4 cup Thinly sliced Fresh Basil or 2 Tbsp of finely chopped parsley

▶️ METHOD:

PRE-HEAT THE OVEN TO 400F.

Cup the spaghetti squash in halves. Remove the seeds/core and then place it cut side down on a baking tray lined with parchment paper. Cut the tip of a whole garlic and drizzle with olive oil on the top. Wrap it with a square piece of parchment paper and then with aluminum foil. Place it on the baking tray along with the spaghetti squash. Bake in the oven at 400F for 35 minutes or until the squash is cooked but not mushy. BE CAREFUL NOT TO OVER BAKE. Once baked, the roasted garlic should be soft to touch, if not return the garlic to the oven and bake for another 5 to 8 minutes. Allow the squash to cook down. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash. It should look like noodles, if it’s too soft then know that you have over baked it.

✅ 👉 BAKING TIME IS BASED ON THE SIZE OF THE SQUASH – IN THIS CASE 1.4KG TOOK ME 35 MINUTES TO BAKE, SO ADJUST ACCORDINGLY.

✅ 👉 BAKING TIME ALSO DEPENDS ON THE FRESHNESS OF THE SPAGHETTI SQUASH, SO ADJUST THE BAKING TIME ACCORDINGLY

Boil water in a pot and generously salt the boiling water. Add the spaghettini pasta and cook as per package instructions. Now to a heated pan add olive oil, onions and 1/4 teaspoon salt. Fry the onion on medium heat until it’s lightly browned. (Adding salt to onion will release it’s moisture and help it cook faster so don’t skip it). Squeeze the roasted garlic in to the pan. Add chili flakes and fry on medium to medium low heat for about 1 minute. Careful not to burn the ingredients. At anytime if you notice the pan is getting over heated reduce the heat. Then add 3 CUPS OF ROASTED SPAGHETTI SQUASH and mix well. Turn off the stove.

The pasta would have cooked by now. So drain the pasta and add it to the pan. RIGHT AWAY ADD THE CHEESE SO THAT IT CAN MELT WITH THE HEAT OF THE PASTA. Add freshly ground black pepper and mix thoroughly. Add thinly sliced basil to the pasta. Mix well and serve!

▶️ IMPORTANT TIPS:

✅ 👉 THE BAKING TIME DEPENDS ON THE SIZE AND ALSO ON FRESHNESS OF THE SPAGHETTI SQUASH, SO ADJUST THE BAKING TIME ACCORDINGLY

👉 Adding salt to onion will release it’s moisture and will help it cook faster so please don’t skip it

👉 Every stove is different so adjust the heat accordingly. If at any point you notice the pan is getting over heated reduce the heat

👉 Add the parmesan cheese along with the pasta so that the cheese can melt with the heat of the pasta

👉 The basil can be replaced with 2 tablespoons of finely chopped fresh parsley

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Easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines. Subscribe to stay up to date on the latest vegan recipes!

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