Garlic Spaghetti Squash Bowls (Gluten-Free, Vegan)

These garlic spaghetti squash bowls are filled with tender spaghetti squash sautéed with fragrant minced garlic topped with chopped cilantro and shredded cheese for extra flavor. An easy and low-carb dish that doesn’t require much hands-on attention, but is extremely satisfying. Totally gluten-free and vegan too.

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What is Spaghetti Squash?

If you’ve never tried spaghetti squash before, you’re in for a surprise!

It is an oval-shaped winter squash with bright yellow skin that when cooked, the flesh separates into spaghetti-like strands (hence the name ‘spaghetti squash’). It’s makes a great substitute for spaghetti noodles!

You can often find it in supermarkets in the US from early fall to winter, particularly between September to December.

Tasty Garlic Spaghetti Squash

With a mild flavor and the fact that the cooked flesh looks uncannily like spaghetti, it makes a great low-carb alternative to traditional pasta.

Today, we’re making sautéed spaghetti squash bowls that are flavored with fresh garlic, olive oil, cilantro and shredded cheese.

So incredibly simple, but so amazingly flavorful.

It’s the perfect meal for when you want something lighter during these fall and winter months.

Why This Recipe Works:

• Simple Ingredients: All you need is just a handful of ingredients required for these garlic spaghetti squash bowls, all of which are easily accessible at the local grocery store.
• Easy to Make: Once the squash is cooked (either oven or microwave), it’s just a matter of sautéing the string-like flesh with fragrant garlic, seasoning and then garnishing!
• Totally Gluten-Free, Low-Carb & Vegan: The best part is that this garlic spaghetti squash recipe is 100% gluten-free, low-carb and vegan. This means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need + Recipe Notes:

• Spaghetti Squash: I used a large spaghetti squash, but you may also use two small spaghetti squashes if you prefer.
• Olive Oil: I like using extra virgin olive oil for the best flavor. However, you may also use other vegetable oil if you prefer (such as canola oil, sunflower oil, avocado oil etc).
• Garlic: I like using fresh minced garlic because it adds a beautiful flavor for the spaghetti squash (fresh garlic flavor is better than dried garlic).
• Cilantro: If you find the taste of cilantro too strong, you may use chopped fresh parsley instead.
• Shredded Cheese: I used dairy-free mozzarella cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, you may use regular shredded mozzarella instead. Alternatively, you may also use grated parmesan cheese

How to Make Garlic Spaghetti Squash (Step by Step):

1. Preheat Oven

Preheat the oven to 375F.

2. Cut and Bake Squash

Cut the spaghetti squash into half with a sharp knife, then remove the seeds.

Place the cut side of the spaghetti squash downwards on a baking sheet or baking dish and bake the squash in the preheated oven for 50 to 60 minutes, or until the flesh is soft and you can pull out the flesh easily in strings with a fork.

3. Scrape out Flesh

Scrape the spaghetti squash flesh until all the yellow strings are out.

4. Sauté Garlic and Spaghetti Squash

Heat up a 2 tablespoons of oil in a large skillet, and sauté the garlic until fragrant and slightly golden then add in the spaghetti squash noodles and mix well over medium heat.

Mix in the chopped cilantro and mix well to ensure that it is evenly distributed. Add salt and ground black pepper to taste.

5. Garnish and Serve

Divide the garlic cilantro spaghetti squash evenly between two bowls, garnish with a bit of fresh cilantro and shredded cheese and serve immediately.

Dish by Dish Tips/Tricks:

• No Oven? Use the Microwave: If you don’t have an oven, you may also cook the spaghetti squash in the microwave. Make sure to use a sharp fork to pierce the spaghetti squash about 8 times all throughout the skin. Then microwave the spaghetti squash on medium-high heat for 5 minutes, before rotating the squash and microwaving it again for another 5 minutes, or until the spaghetti squash is tender. Then cut the squash into half, remove the seeds, and use a fork to full out the strings of flesh.
• Use Spaghetti Squash in Any Pasta Recipe: Go ahead and substitute regular pasta with spaghetti squash for a healthier lower-carb option (such as with tomato-based sauces like marinara sauce, or creamy sauces like alfredo sauce).
• Add Some Heat: If you enjoy a bit of heat, go ahead and add a sprinkle of red pepper flakes, or a dash of cayenne pepper.

Other Low-Carb Recipes to Make:

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Garlic Spaghetti Squash (Gluten-Free, Vegan)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: felicia | Dish by Dish
• Total Time: 1 hour 15 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

These garlic spaghetti squash bowls are filled with tender spaghetti squash sautéed with fragrant minced garlic topped with chopped cilantro and shredded cheese for extra flavor. An easy and low-carb dish that doesn’t require much hands-on attention, but is extremely satisfying. Totally gluten-free and vegan too.

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Ingredients

Units USM Scale 1x2x3x

• 1 large spaghetti squash
• 2 tablespoons olive oil
• 3 large cloves of garlic, minced
• 1/2 cup of freshly chopped cilantro + more for garnishing
• Salt and pepper to taste
• 1/4 cup shredded dairy-free mozzarella cheese, for garnishing

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat: Preheat the oven to 375F.
2. Cut and Bake Squash: Cut the spaghetti squash into half, remove the seeds and bake it in the oven for 50 to 60 minutes, or until the flesh is soft and you can pull out the flesh easily in strings with a fork.
3. Scrape Out Flesh: Scrape the spaghetti squash flesh until all the yellow strings are out.
4. Sauté Garlic and Spaghetti Squash: Heat up a 2 tablespoons of oil in a large skillet, and sauté the garlic until fragrant and slightly golden then add in the spaghetti squash and mix well over medium heat. Mix in the chopped cilantro and mix well to ensure that it is evenly distributed. Add salt and pepper to taste
5. Garnish and Serve: Divide the garlic cilantro spaghetti squash evenly between two bowls, garnish with a bit of fresh cilantro and shredded dairy-free mozzarella cheese and serve immediately.

Notes

Spaghetti Squash: I used a large spaghetti squash, but you may also use two small spaghetti squashes if you prefer.

Olive Oil: I like using extra virgin olive oil for the best flavor. However, you may also use other vegetable oil if you prefer (such as canola oil, sunflower oil, avocado oil etc).

Garlic: I like using fresh minced garlic because it adds a beautiful flavor for the spaghetti squash (fresh garlic flavor is better than dried garlic).

Cilantro: If you find the taste of cilantro too strong, you may use chopped fresh parsley instead.

Shredded Cheese: I used shredded dairy-free mozzarella cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, you may use regular shredded mozzarella instead.

No Oven? Use the Microwave: If you don’t have an oven, you may also cook the spaghetti squash in the microwave. Make sure to use a sharp fork to pierce the spaghetti squash about 8 times all throughout the skin. Then microwave the spaghetti squash on medium-high heat for 5 minutes, before rotating the squash and microwaving it again for another 5 minutes, or until the spaghetti squash is tender. Then cut the squash into half, remove the seeds, and use a fork to full out the strings of flesh.

• Prep Time: 5 mins
• Cook Time: 70 mins
• Category: Main Dish
• Method: Baking