Spaghetti squash pasta with garlic and fresh herbs

Spaghetti squash is not very well-known, but it is a veggie that the whole family will love! The reasoning behind the name, is that it gets a stringy and spaghetti-like consistency, once it has been cooked. This makes it perfect as a substitute for pasta, and a great way to introduce a healthy veggie into your meals.


Two servings of spaghetti squash pasta


  • 1 medium spaghetti squash, halved and seeds removed

  • 2 tbsp olive oil 

  • 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 

  • 1/2 cup pine nuts, toasted

  • 1/2 tsp black pepper


  1. Preheat the oven to 200 degrees C. Rub the 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 all tender.

  2. Let cool for 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.

  3. 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 it through.

  4. Remove from the heat, then top with pine nuts. Taste and add salt or pepper if desired.

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Recipe by Hannah Bacon.