I LOVE pasta (almost as much as Oprah loves bread)!  But I think I love it too much.  So naturally when the HUBS and I saw spaghetti squash at our local farmer's market, we picked some up.  Believe me, I am not about to substitute this for actual spaghetti all the time, but I will say that its quite satisfying and pretty inexpensive to make.  The key is to cook the squash long enough for it to become tender like a noodle.  




  1. 1 spaghetti squash (looks like this)
  2. 4 tbs olive oil
  3. 1 yellow onion (diced)
  4. 2-4 cloves of garlic (minced)
  5. 4-6 basil leaves (freshly chopped)
  6. 1/4 c freshly chopped parsley
  7. homemade pasta sauce or jarred pasta sauce of choice (we love arrabbiata sauce!)
  8. dry italian herb blend


  1. Cut the squash in half lengthwise.
  2. Remove the seeds by scraping out with a fork/spoon.
  3. Drizzle or brush on 1 tbs of olive oil on the exposed part of each half.
  4. Sprinkle some dry italian herb blend.  Prep your baking sheet by lining with aluminum foil and spraying with cooking spray.  Bake the squash at 400F for 40 minutes to 1 hour. 
  5. Remove the squash and let cool.
  6. In a sauce pan, heat the remaining olive oil.  Sauté the garlic.
  7. Once garlic is golden, add the onion and cook until becomes translucent.
  8. Add your pasta sauce of choice and bring to a simmer.  
  9. Add the freshly chopped parsley and stir.  
  10. Once the squash has cooled, take a fork and start scraping to create your gluten free "noodles".
  11. Add you sauce to your noodles, garnish with some freshly chopped basil and serve.