Wheat-less Wednesday – Spaghetti Squash With Garlic Sauce

Ingredients:Garlic Spaghetti squash rotate

  • 1 spaghetti squash (about 3 pounds)
  • ¼ cup pine nuts
  • 1½ Tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tsp. red pepper flakes (more to taste)


  1. Preheat the oven to 350 degrees
  2. Slice squash in half, pierce the skin with a fork a few times and place face down on an oiled baking sheet. Bake for 30 minutes. The strands should be cooked but still al dente.
  3. Roast the pine nuts in the same oven while you are baking the squash: Take a small baking dish and spread out the pine nuts in one layer. Roast for 7 to 10 minutes.
  4. In a small skillet, heat the olive oil over medium heat. Add the minced garlic and cook, stirring, for 2 minutes. Add the red pepper flakes.
  5. Remove the squash from the oven and let cool for 5 minutes. While still hot, spoon the squash out of the shell and mix with garlic oil in a serving dish. Sprinkle pine nuts on top.

*Adapted from Natural Health Magazine –

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