top of page

Spaghetti Squash Pasta



For 2 Bowls 

  • 1 medium spaghetti squash, halved and seeded

  • 2 tbsp olive oil (seperated) 

  • 1 1/2 tsp salt

  • 1 large shallot (or three small ones) finely chopped 

  • 3 cloves garlic, minced

  • 1/4 cup finely chopped parsley

  • 1/4 finely chopped basil 2 

  • 1/2 cup pine nuts, toasted

  • 1/2 tsp black pepper


  1. Preheat the oven to 200 degrees. Rub squash with 1 tbsp of olive oil and sprinkle with salt. Place the cut side down on a rimmed baking sheet and roast for 35 minutes, until fork tender. Let cool about 10 minutes, then scrape the insides with a fork to pull the strands away from the skin. Place the pulled squash in a pasta drainer over the sink and let any extra liquid drain while you prepare the other ingredients. 

  2. In a pan, heat 1 tbsp olive oil over medium heat. Once hot add the shallots and cook for 5 minutes. Next add the minced garlic and cook for 1 1/2 minutes, until fragrant. Stir in the spaghetti squash, fresh herbs, and 1/2 teaspoon salt and 1/2 black pepper. Cook for about 2 minutes to heat through. Remove from heat, then top with pine nuts. Taste and add salt or pepper if desired.

bottom of page