If you can't have gluten, you can still enjoy this cheesy pasta dish. It's not made with gluten-free pasta — oh no! It's made with spaghetti squash and other veg.
That means you can load on the cheese and still enjoy a lower-calorie, ooey-gooey, cheesy bowl of steamy pasta. You'll never even realise it's gluten-free! Plus it's a great way to use up all that courgette you've got growing in your garden.
- 1 whole spaghetti squash
2 tablespoons olive oil
1 red pepper, diced
1 courgette, diced
1 carrot, shredded
2 cloves garlic, minced
1 tomato, diced
450 gram jar tomato pasta sauce
115 grams shredded mozzarella cheese
25 grams shredded Parmesan
- Preheat oven to gas mark 4 / 350ºF.
- Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. If you don't have a microwave, place the poked squash on a baking pan and bake at 375ºF for 45 to 60 minutes. While that's cooking, add the oil, garlic, pepper, courgette, and carrots to a pan, cooking over medium heat.
- Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in a casserole dish. Add the cooked veggies, diced tomato, sauce, and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly.
- Allow to cool for five minutes, serve, and enjoy.
- Main Dishes
- Makes four servings
- Calories per serving
Source: Calorie Counter