Celiac/Gluten FreeFebruary-March 2017

Gluten-Free Spaghetti Squash Recipe: Italian Style

Makes 8 servings of Italian-style spaghetti squash!

Gluten-Free Spaghetti Squash

Photography by Beth Hillson

Save calories with this tasty gluten-free side dish. One cup of plain spaghetti squash (without oil or cheese) contains 31 calories versus cup gluten-free spaghetti that’s 210.


1 (2-pound) spaghetti squash
Salt and pepper
1 tablespoon olive oil
2-3 tablespoons Parmesan cheese of choice, optional
1 cups marinara sauce, warmed


1. Preheat oven to 400F. Line a baking sheet with foil or parchment paper.

2. Wash the outside of the squash and pierce it with a knife or fork. Set on prepared pan.

3. Place squash in preheated oven and bake about 1 hour or until it’s soft when pierced with a fork.

4. Remove from oven and let cool slightly. Then cut squash in half lengthwise and scoop out the seeds.

5. Scrape strands of squash into a serving bowl. Toss with salt, pepper, olive oil and cheese, if using, and serve with warm marinara sauce.

Each 4 ounce serving of Spaghetti Squash contains 71 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 77mg sodium, 9g carbohydrate, 2g fiber, 4g sugars, 1g protein, 3Est GL.

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