Who doesn’t love pasta? It’s a classic staple! Especially when you travel to romantic Roma. You can’t escape the carb loading. My husband grew up in an Italian family with 4 boys who ate loads of angel hair pasta. So when he finally agreed to try my Vegan Gluten-Free Simple Spaghetti Squash, this was a big deal! I top the squash noodles with his classic tomato sauce and boom…it’s a hit! One bite of these low calorie, low carb, gluten-free, dairy-free, vegan zucchini squash noodles, and he was hooked! The plate is bright and colorful and full of nutrition. My baby boy can’t help but goo and gaa as he plays with his spirals of spaghetti squash.
Vegan Gluten-Free Simple Spaghetti Squash
Prep and Cook Time: 45 minutes
1/2 cup olive oil
4 garlic cloves, minced
2 T dried basil
1/4 t crushed red pepper
1/4 t Jada Spices Chicken Salt
1 24 oz can whole tomatoes with basil
1/2 cup tomato paste
4 medium to large zucchini squash
1 cup shredded vegan mozzarella or parmesan
2 T Fresh basil, chopped
Heat 2 T of the olive oil in medium sauce pan over medium heat.
Saute garlic, basil, crushed red pepper and Jada Spices Chicken Salt until garlic is light golden.
Immediately add whole tomatoes and stir. Bring to a boil and then reduce heat and simmer covered for 30 minutes to an hour (the longer the better).
Halfway through cooking, crush tomatoes and stir in tomato paste.
Using a peeler, peel squash into spirals.
Heat remaining olive oil in large pan and add squash.
Cook until softened and light golden, about 5-10 minutes.
Add squash noodles to plate and top with sauce, sprinkling of vegan cheese and fresh basil.
Mama on the Glow