I use to LOVE pasta, and I mean love. Maybe it was because it was so quick & easy to make or maybe because I use to have a weakness for carbs! Since then, I’ve turned over a new leaf. I limit myself to pasta once in a while, but tonight I can enjoy it guilt-free because… it’s made from spaghetti squash!
I’ve been looking for carb substitutes this week – from yesterday’s cauliflower crust veggie pizza to tonight’s Spaghetti Squash Pasta with Spicy Roasted Bell Pepper Sauce. Mmm, mmm good! You won’t even miss the carbs.
Before we begin, let me just say that there will be some overlapping time/procedures that will make this recipe pull together quickly!
Here is what you will need:
- 1 spaghetti squash
- 2 bell peppers (I used one red and one yellow)
- 2 Tbsp olive oil
- ¼ of an onion, finely chopped
- 2 cloves garlic, finely chopped
- Salt and pepper to taste
- 1.5 cups almond milk
- 1.5 Tbsp cornstarch
- 1/2 cup tomato sauce
- 2 Tbs sugar
- 1/2 cup parmesan cheese
- Red pepper flake (optional)
- Finely chopped basil
Note: Roasted Red Pepper Sauce was adapted from Minimalist Baker whose version was vegan and gluten free. I simply adjusted the recipe to what I did and did not have on hand, and added what I thought was needed!
Preheat the oven to 500 degrees. Here we will knock out two birds with one stone aka roast the spaghetti squash for an hour & the bell peppers for 30 minutes. So you’ll want to place both in the oven at the same time, and take the peppers out half way through.
For the “noodles”: Roast the squash in the oven on a baking tray for 1 hour at 500 degrees. Once it’s done, slice it in half (if it’s still a little tough to cut through, throw it back in the oven for another ten minutes or so). Scoop out the seeds and discard. Now, take a fork and scrape the insides… you’ll begin to get spaghetti-like “noodles.” Strain the liquid out in a fine strainer. Make sure to strain it good or else it will reduce the thickness of your sauce (I’ll have to do this better next time!) Set aside.
To roast the bell peppers: Half way through the squash cooking time, place the bell peppers in the oven for 30 minutes. Once done, steam them by covering them with foil for 10 minutes. Remove the charred skin, seeds and stems.
While your goodies are roasting in the oven, sautée the onion and garlic in olive oil for about 4 minutes over medium heat. Add salt and pepper to taste. Set aside.
Grab your blender or food processor and blend the following until it reaches a smooth and creamy consistency: roasted peppers, onion, garlic, almond milk, red pepper flakes (optional) and cornstarch. Be sure to season this well!
Place the sauce back into the saucepan over medium heat until it simmers, then reduce the heat to low and continue simmering. Add tomato sauce and sugar, stir. Add chopped basil.
NOTE: Since this sauce recipe produced much more than I was expecting, I probably wouldn’t add the spaghetti squash noodles to coat. The noodles are more fragile than pasta is so it may get “lost” in the sauce. Next time, I will dish the noodles in a bowl and then spoon the sauce on top! Something to learn from — hey, it was my first time! 🙂
Next Day Update: I’m a big fan of cold pasta and I must say, I’m loving it more the next day! The sauce thickened and the coldness of it tastes great!