Description
Elevate your dinner with Luscious Spicy Spaghetti Squash Noodles, a vibrant and healthy twist on traditional pasta. This recipe offers a satisfying low-carb alternative packed with flavor and nutrients. With tender spaghetti squash strands coated in a spicy sauce, this dish is perfect for vegans and gluten-free eaters alike. Quick to prepare in under 30 minutes, it’s an ideal solution for busy weeknights or impressing last-minute guests.
Ingredients
Scale
- 1 medium spaghetti squash (about 2 pounds)
- 2 tablespoons extra virgin olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 bell pepper, sliced (any color)
- 3 tablespoons soy sauce or tamari
- Fresh cilantro, for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
- Place cut-side down on a lined baking sheet and bake for 30-40 minutes until fork-tender.
- While the squash bakes, heat the remaining olive oil in a skillet over medium heat. Sauté minced garlic until fragrant (about 1 minute), then add sliced bell peppers and crushed red pepper flakes; cook until peppers are soft.
- Stir in soy sauce or tamari; let bubble slightly before removing from heat.
- Once baked, use a fork to scrape out spaghetti-like strands from the squash halves.
- Toss the spaghetti squash noodles into the skillet with sautéed vegetables until well combined and heated through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approximately 180g)
- Calories: 150
- Sugar: 5g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg