1. Does spaghetti squash have gluten in it?

No, spaghetti squash is a vegetable and is naturally 100% gluten-free. It is a fantastic alternative to wheat-based pasta for those with Celiac disease or gluten sensitivities, providing a similar texture without the grains.

2. What's the trick to cooking gluten-free pasta?

While this recipe uses squash as the "pasta," if you substitute it with actual gluten-free pasta noodles, the trick is not to overcook them. Gluten-free pasta can get mushy quickly. Cook it in plenty of salted water, taste it a minute before the package says it's done, and rinse it with cool water immediately after draining to stop the cooking process.

3. What seasonings are good on spaghetti squash?

Spaghetti squash has a very mild, slightly sweet flavor that pairs well with almost anything. Italian seasonings like basil, oregano, and garlic are classic choices. However, it also works great with tex-mex flavors like cumin and chili powder, or simply tossed with olive oil, salt, and nutritional yeast.

The Best gluten free Baked Spaghetti Squash Recipe

Description

A comforting and healthy vegan baked spaghetti squash recipe! This casserole-style dish combines tender squash noodles with savory marinara, spinach, and nutritional yeast for a cheesy, dairy-free finish. Perfect for a gluten-free dinner.

Ingredients

Scale

1 organic spaghetti squash (medium-large)

1 tablespoon organic ground flax seeds

2 tablespoons water (filtered/purified)

3 cups organic baby spinach (diced in strips)

1 cup organic marinara pasta sauce (citric acid-free)

½ cup nutritional yeast (omit to be 100% Medical Medium® compliant)

3 cloves organic garlic (freshly crushed)

½ teaspoon organic ground cayenne pepper

¼ teaspoon Himalayan pink salt

Black pepper to taste

Fresh basil leaves (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper and prepare an 8×8 baking dish.

2. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Sprinkle the insides with a pinch of pink salt and black pepper.

3. Place squash halves face down on the cookie sheet. Bake at 350°F for 45-50 minutes. Once done, scrape the inside strands out with a fork.

4. Make the flax egg: Whisk together flax seeds and water in a small bowl and set aside.

5. In a medium bowl, combine the cooked squash strands, baby spinach, marinara sauce, nutritional yeast, garlic, cayenne pepper, and salt.

6. Add the flax egg to the bowl and gently toss until all ingredients are well combined.

7. Transfer the mixture to the 8×8 baking dish. Increase oven heat to 375°F (190°C) and bake for 10-15 minutes until warmed through.

8. Switch oven to broil and cook for 5 minutes until the top is crispy. Garnish with fresh basil and serve hot.

Notes

Serving Size: One medium-large squash yields about 4 servings.

Substitutions: You can use organic garlic powder instead of fresh garlic, and red pepper flakes instead of cayenne.

Make it Cheesy: The nutritional yeast adds a savory, cheese-like flavor without dairy. Omit for Medical Medium compliance.

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Category: Main Course, Dinner
Method: Baking, Roasting
Cuisine: American, Italian-Inspired

Nutrition

Serving Size: 1 1/2 cups
Calories: 129
Sugar: 9g
Sodium: 526mg
Fat: 3g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg