Immerse yourself in the simple pleasure of a wholesome and gluten-free pasta alternative with this easy-to-make and delicious Spaghetti Squash Pasta recipe. This dish combines fresh ingredients to create a satisfying and nutritious meal.

Grape tomatoes add natural sweetness to the recipe. Chopped artichokes contribute a hearty texture and earthy flavor, complementing the delicate spaghetti squash strands. Drizzled with olive oil, minced garlic adds a subtle depth to the dish.

The star of this dish is the spaghetti squash, a gluten-free and low-carb alternative to traditional pasta. After baking in the oven, the spaghetti squash and the insides of the squash can be pulled apart to have a consistency similar to noodles. Its mild, nutty flavor is a perfect canvas for vibrant spaghetti vegetables.

Next, add a dash of sea salt and peppercorn, which brings a balanced seasoning. Organic baby spinach and shredded basil provide a final herbaceous note, tying the flavors together seamlessly.

Finally, top it off with a sprinkle of Parmesan cheese, melting into the warm squash strands and adding a satisfying umami richness.

This Spaghetti Squash offers a delightful and easy-to-make solution for those seeking a healthy pasta option. Focusing on simple, nourishing ingredients brings the joy of flavorful eating without the need for extravagance.

Prep Time:  10 minutes   |    Cook Time:  10 minutes   |    Total Time:  20  minutes   |    Servings:  2

Ingredients:

• 16 ounces grape tomatoes
• 12 ounces  Tuscan Garden  Artichokes, drained and chopped
• 4 cloves garlic, minced
• 2 teaspoons  Carlini  Extra Virgin Olive Oil
• ½ teaspoon ground  Stonemill  Sea Salt Grinder, plus additional to taste
• ¼ teaspoon ground  Stonemill  Peppercorn Grinder
• 1 spaghetti squash, cooked and shredded
• 1 cup packed  Simply Nature  Organic Baby Spinach, shredded
• 2 tablespoons shredded basil
• ¼ cup  Priano  Shredded Parmesan Cheese

Directions:

1. Heat oven to 375°. In a medium bowl, combine tomatoes, artichokes, garlic, oil, salt and pepper. Mix until combined.    
2. Place mixture on a foil-lined baking sheet. Roast for 10 minutes or just until tomatoes begin to burst.
3. In a large bowl, combine squash, spinach and tomato mixture. Toss until combined. Garnish with basil and parmesan cheese.

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen

Calories 350   |   Total Fat 10g   |   Sodium 1520mg   |   Total Carbohydrate 71g   |   Fiber 14g   |   Sugars 24g   |   Protein 14g