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Nov 6, 2015 By Jessica Beacom

Spaghetti Squash with Garlic and Herbs

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Paleo
Vegan
Whole30
Jump to Recipe

Spaghetti Squash with Garlic and Herbs | Tender strands of roasted spaghetti squash are tossed with olive oil, fresh herbs and toasted pine nuts for a simple yet satisfying dish. | whole30 recipes | gluten-free dinners | dairy-free dinners | vegan dinners || The Real Food Dietitians #whole30dinner #spaghettisquash

Nourishment meets comfort.

Tender strands of roasted spaghetti squash are tossed with olive oil, fresh herbs and toasted pine nuts in this simple yet satisfying dish.

You can serve this spaghetti squash with herbs as a side to grilled or roasted meat, chicken or shrimp or top it with a few meatballs and sprinkling of freshly grated parmesan cheese to make it a meal.

This dish comes together quickly when you’ve roasted the spaghetti squash beforehand. See how to cut and cook a spaghetti squash in this post. But if you haven’t planned ahead don’t sweat it. You can still get this on the table in about 45 minutes – much of which is hands off cooking time.

Why we love spaghetti squash.

Spaghetti squash is relatively low in calories compared to traditional pastas (and their gluten-free and grain-free counterparts too). And it’s also a good source of vitamin C, beta carotene and fiber. Spaghetti squash stores well in the pantry for up to 4 months so you can stock up when it’s on sale or when you’ve got a garden glut of squash on your hands.

And it’s delicious and versatile. Of all the winter squashes, this one is the least sweet so it doesn’t overpower the herbs or a savory sauce. We love it topped with chunky marinara or a bright and flavorful pesto for an easy, comforting meal that doesn’t weigh us down.

Learn how to cook spaghetti squash in the oven this this step-by-step photo tutorial.

Spaghetti Squash with Garlic and Herbs | Tender strands of roasted spaghetti squash are tossed with olive oil, fresh herbs and toasted pine nuts for a simple yet satisfying dish. | whole30 recipes | gluten-free dinners | dairy-free dinners | vegan dinners || The Real Food Dietitians #whole30dinner #spaghettisquash

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Let's Get Cookin'

Spaghetti Squash with Herbs

Tender strands of roasted spaghetti squash are tossed with olive oil, fresh herbs and toasted pine nuts for a simple yet satisfying dish.

  • Author: The Real Food Dietitians
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: Serves 4 as a side dish 1x
  • Category: Side Dish
Print Recipe
★★★★★ 5 from 1 reviews

Ingredients

  • 1 medium spaghetti squash (about 5–6 cups cooked)
  • 1 ½ Tbsp.olive oil
  • 2 cloves garlic, minced
  • 3 Tbsp. chopped fresh herbs (parsley, basil, oregano, rosemary, etc. – may substitute with 1 Tbsp. dried herbs of choice)
  • 3 Tbsp. pine nuts, toasted
  • Sea salt and black pepper to taste
  • Freshly grated parmesan cheese, optional

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. Cut squash in half lengthwise and scoop out and discard seeds and stringy insides using a large spoon.
  3. Place squash cut-side down on baking sheet.
  4. Bake 30-40 minutes or until tender when poked with a fork. Remove from oven and allow to cool enough to safely handle.
  5. Use a fork to scrape from top to bottom to remove the strands of squash. Place squash in a bowl and set aside.
  6. In a small saucepan or skillet over medium heat, heat olive oil just until it starts to shimmer. Add garlic and cook 30-60 seconds being careful not to let it burn.
  7. Toss squash with olive oil, garlic, herbs and pine nuts. Taste and season with salt and pepper. Top with grated parmesan cheese, if using.

Nutrition

  • Serving Size: 1/4 recipe (about 1 1/2 cups)
  • Calories: 162
  • Sugar: 2g
  • Sodium: 166mg
  • Fat: 9g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 4g

Have you tried spaghetti squash yet? We’d love to hear how you prepared it in the comments below.

Spaghetti Squash with Garlic and Herbs | Tender strands of roasted spaghetti squash are tossed with olive oil, fresh herbs and toasted pine nuts for a simple yet satisfying dish. | whole30 recipes | gluten-free dinners | dairy-free dinners | vegan dinners || The Real Food Dietitians #whole30dinner #spaghettisquash

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About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

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  1. Deep Web says

    April 21, 2017 at 8:04 am

    Made this tonight and topped the spaghetti squash with steamed broccoli, sliced cherry tomatoes, and green onions before pouring on the sauce. So delish!!!

    ★★★★★

    Reply
    • Jessica Beacom says

      April 21, 2017 at 2:47 pm

      That sounds delish! Thanks for sharing your variation.

      Reply
  2. Mitzi says

    April 28, 2017 at 10:59 pm

    Hmm is anyone else encountering problems with the images on this blog loading?

    I’m trying to determine if its a problem on my end or if it’s the blog.
    Any feedback would be greatly appreciated.

    Reply
    • Jessica Beacom says

      April 30, 2017 at 7:43 am

      Hi Mitzi,

      We haven’t noticed that issue. Sometimes closing your browser and/or reloading the page will get the images to load (provided it’s not an issue with a slow internet connection).

      Hopefully you were able to resolve your issue.

      Reply

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The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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