Cold Noodle Spaghetti Squash
This is a beautiful way to spice up your Spaghetti Squash by, literally, turning it into pasta. This Spaghetti Squash Pasta is 100% vegetarian and it tastes so good that nothing else could possibly make it better. That is unless you added bacon and I did considered it, by the way. So just keep it in mind if you’re not afraid of a little pork in your diet. But, just know that the secret in this recipe actually lies in a recipe I showed you how to make months ago; Roasted Cherry Tomatoes. If you follow this recipe to a “T”, you are going to have an amazing dish. And if you’re interested in checking out my Fried Zucchini recipe, CLICK HERE!
Traditional Spaghetti Squash
The great thing about large squash is the simplicity because the flavor is already there. It just needs to be enhanced with heat and a few simple ingredients to make it eatable. Butter, Salt and Pepper is generally and more traditionally used but you can spice it up with some Garlic, Parmesan and Cayenne, if you want a little more flavor. My Spaghetti Squash Pasta already has the garlic in it, thanks to the addition of the Cherry Roasted Tomatoes. But if you’re limited to ingredients, just keep it simple and go with the Traditional preparation and you’ll still have a great side dish.
Spaghetti Squash Pasta Ingredients:
1 Spaghetti Squash, cooked and strung
1/2 cup Roasted Cherry Tomatoes, CLICK HERE for Recipe
1/4 cup Roasted Cherry Tomatoe Juice
1/4 cup Black Olives, chopped
1 Green Onion, chopped
6 Large Basil Leaves, chopped
2 tbsp Parmesan Cheese
Salt and Pepper to taste
Follow the instructions in the video tutorial and I’ll show you exactly how to make this Spaghetti Squash Pasta.