A true gluten free pasta… with little preparation


  • (Serves 2)
  • 1 Spaghetti Squash
  • 1/2 Cup Pesto or favourite pasta sauce
  • 1 Tbsp Olive Oil
  • Pinch of Salt


  1. Preheat oven to 395 F. or 200 degrees C
  2. Spike the squash half an inch thick all over, place on a lined baking tray and bake for 35-40 minutes, remove and allow to cool for 10 minutes
  3. Slice squash across the cross section in half and use a spoon to remove the seeds.
  4. Using a fork scrape out the stringy goodness of the flesh into a bowl and combine with 1 Tbsp of your pesto or pasta sauce, Olive oil and a pinch of salt… then get your fork twirling and enjoy the nourishment

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