Solely Veggie Pasta combines the convenience of traditional pasta with the true taste of fresh spaghetti squash.

It’s a pantry staple that’s always ready to add to your favorite recipes. Low in carbs, gluten free, Keto friendly and ready in just 5 minutes!
Spaghetti Squash

Spaghetti Squash

Spaghetti Squash Nutrition

Our Spaghetti Squash Veggie Pasta is made with One Whole Spaghetti Squash and nothing else. No preservatives, added sugar or surprise ingredients.

Just One Ingredient

RECIPES

INGREDIENTS

1 box Solely Spaghetti Squash

3 tbsp butter

1/2 cup freshly grated parmesan

Salt & pepper to taste

Spaghetti Squash Parmesan

Cook Solely Spaghetti Squash according to package directions. Add salt to water before setting to boil.

While cooking, heat butter on low until slightly foamy. 3 to 5 minutes.

Drain squash and then toss with butter and parmesan cheese. Season with fresh ground pepper to taste.

INGREDIENTS

1 box Solely Spaghetti Squash

2 tbsp olive oil

2 cloves chopped garlic

5 small cherry tomatoes cut in half

1 carrot thinly sliced

1 small zucchini cut into cubes

Salt & pepper to taste

Spaghetti Squash Primavera

Cook Solely Spaghetti Squash according to package directions. Add salt to water before setting to boil.

While the water is boiling, sauté minced garlic cloves in 2 tablespoons of olive oil until lightly browned. Be careful not to burn.

Add sliced cherry tomato, carrots and zucchini cubes and cook for another 5 minutes or until vegetables have softened.

Drain pasta and then toss with sauce and veggies. Season to taste.

INGREDIENTS

1 box Solely Spaghetti Squash

2 quarts Chicken Broth (Optional)

1 small red onion, finely chopped

4 tbsp fresh lemon juice

2 tbsp olive oil

2 cloves chopped garlic

1 15-ounce can chickpeas, rinsed

1 cup fresh flat-leaf parsley, chopped

2 oz. crumbled feta

Spaghetti Squash with Chickpeas and Feta

Cook Solely Spaghetti Squash in two quarts of chicken broth or 4 quarts of water. Salt broth or water to taste.

Combine onion, lemon juice, and a pinch each of salt and pepper. Heat 1 tablespoon olive oil and chopped garlic until beginning to turn golden brown. Be careful not to burn.

Add chickpeas and cook for 2 minutes. Toss with spaghetti squash, 2 tablespoons olive oil, and 1/4 teaspoon each of salt and pepper. Combine with parsley and onion. Top with crumbled feta.