Our Spaghetti Squash Veggie Pasta is made with One Whole Spaghetti Squash and nothing else. No preservatives, added sugar or surprise ingredients.
RECIPES
1/2 box Solely Spaghetti Squash
3 tbsp butter
1/2 cup freshly grated parmesan
Salt & pepper to taste
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.
1/2 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
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.
1/2 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
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.