4 Ingredient Spaghetti Squash

With only 4 ingredients, this dish is not only simple but delicious and satisfying.  The question I’m often asked, does spaghetti squash really taste like spaghetti?  Well, it is long and stringy like spaghetti, but it is not starchy like pasta and has more flavor when it is cooked.  The flesh is solid when raw, but once cooked, the inside flakes into long stringy strands which is why it has its name.  I often prepare this spaghetti squash as a meal but it works well as a side dish too. It would also be wonderful as a bed for grilled fish to sit upon – think salmon, sea bass or flounder.  Yet another alternative, try the roasted spaghetti squash tossed with a bit of butter and any of the Glory Kitchen nut & spice mixes.  And finally, don’t forget the perfect way to serve spaghetti squash, use it as the noodle instead of pasta and make a typical spaghetti dish with marinara sauce and freshly grated parmesan.  Oh the possibilities.

4 Ingredient Spaghetti Squash

4 servings

Ingredients

  • Umbria nut & spice mix
  • 1 spaghetti squash
  • 1 large box grape tomatoes
  • 1 cup brown rice, cooked
  • seasonings:
  • olive oil
  • sea salt
  • fresh herbs

Instructions

  1. Preheat oven to 450°. Slice spaghetti squash in half lengthwise and scoop out the seeds, cleaning out the inner cavity. Slicing a squash can be difficult, especially if it is a large one, so use a large chef's knife and work slowly & carefully. Using your hands, oil the entire inside cavity of the squash with a drizzle of olive oil. Place face up on a parchment lined (or foil) baking sheet. Season with salt and Umbria nut & spice mix. Bake in the oven for about 30-40 minutes or until the flesh is lightly browned and the squash strands flake easily with a fork. Remove from the oven and cool completely.
  2. While the spaghetti squash is baking, arrange the tomatoes (can use grape tomatoes, cherry tomatoes, or heirloom) on a lined baking sheet and drizzle with olive oil. Season with a sprinkle of sea salt & Umbria nut & spice mix. Place in the same oven and roast about 15-25 minutes. Remove and cool.
  3. In a large bowl, mix together spaghetti squash, tomatoes and cooked brown rice. Add fresh herbs (I used fresh oregano but basil, thyme, parsley or chives would also be great). Taste and add additional seasoning if needed. Top with a generous sprinkle of Umbria nut & spice mix and serve.

Notes

Spaghetti squash pairs beautifully with any of the Glory Kitchen nut & spice mixes. Often times I will simply toss it with browned butter, a sprinkle of salt and one of the nut & spice mixes... so yummy!

4-Ingredient Spaghetti Squash Bowl with Umbria nut & spice mix
4-Ingredient Spaghetti Squash Bowl with Umbria nut & spice mix
4-Ingredient Spaghetti Squash Bowl with Umbria nut & spice mix
4-Ingredient Spaghetti Squash Bowl with Umbria nut & spice mix
4-Ingredient Spaghetti Squash Bowl with Umbria nut & spice mix
4-Ingredient Spaghetti Squash Bowl with Umbria nut & spice mix
4-Ingredient Spaghetti Squash Bowl with Umbria nut & spice mix