Spaghetti Squash (Gluten free)

Winter is the perfect time to get cozy, warm up near your fireplace, and enjoy a nice bowl of spaghetti squash!  Not only is it a great alternative to traditional spaghetti (which is loaded with wheat and carbohydrates), it also tastes great and is fun to make!

Here’s a simple recipe I always make with spaghetti squash:

spaghetti squash
zucchini (diced)
celery (diced)
garlic (diced)
onions (diced)
ginger (minced)
olive oil
marinara or tomato sauce (I use No Salt Added Organic Marinara sauce from Trader Joe’s)
salt & pepper


  • Pre-heat oven to 375 degrees.
  • Cut spaghetti squash in half.
  • With a spoon, scoop out the flesh and seeds in center.
  • Place halves face down on oiled baking pan.
  • Bake for 45 minutes or until tender.


While squash is baking, start your sauce:

  • Heat olive oil on stove top pan on medium heat.
  • Add garlic, ginger, and turmeric. Make sure turmeric is dissolved and coated in the oil. Add more oil as needed.
  • Add onions.
  • Add celery and zucchini. Saute for 3 minutes.
  • Add marinara sauce. Cover pan and let boil on medium heat.
  • Then reduce heat and let simmer.


  • Remove squash from oven and let cool for 5-10 minutes.
  • Flip halves over and scrape flesh out with a fork (it should look stringy/noodle-y).


Serve hot squash with sauce. Salt and pepper to taste.
To spice it up, add a few sprinkles of cayenne pepper.
Sit and savor each bite! 😀


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