Spaghetti Squash Pomodoro!

Hey friends!

I have been so inspired in the kitchen this week!

Over the weekend, my friends and I went to the Martha Stewart Wine and Food Experience in NYC. If you follow me on Instagram, then maybe you saw the fun video stories I posted. But it was a super fun afternoon. And being around all those amazing chefs definitely inspired me to step up my game in the kitchen!

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So I got home and went straight to work!

There was one dish that my friends raved about — it was an Italian pomodoro dish —  but sadly, I couldn’t enjoy it because it contained gluten!

SO I decided to recreate something similar, but up my alley – and adhering to the Specific Carb Diet. (Which, I’ve followed for 7 years, and has healed me of my Ulcerative Colitis!)

So what did I create?

Spaghetti Squash Pomodoro!

All the satisfaction of a slurpy, carby pasta dish, but without the gluten and without the grain!

I *LOVE* spaghetti squash. It really does feel decadent, like I’m eating pasta! You can twirl it on your fork and slurp it up! Now, in full disclosure, it doesn’t taste exaaaaactly like gluten-full semolina pasta, but for a gluten and grain free alternative, it is pretty darn good!

But the real star of the show, is this sauce!!! Holy cow, you guys. If you’ve never had homemade pomodoro sauce before, you really owe it to yourself to give it a go! I like to keep a bunch of this stuff in the fridge/freezer and have it with cooked veggies, spaghetti squash, “zoodles,” even eggs! (Or if you’re looking for a great gluten free pasta, this is my favorite brand!)

And my Spaghetti Squash Pomodoro is Gluten Free, Vegan, Specific Carb Diet Friendly and Paleo!

Here’s What You Need: (Serves 2)

1 spaghetti squash

1 zucchini, sliced into 1/4 inch rounds
10 button mushrooms, sliced
10 stalks of asparagus

Sauce:
2 tomatoes
1/2 red pepper
4 baby carrots (or one large carrot)
1/2 onion
3 garlic cloves
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1 bunch fresh basil

Garnish:
Fresh basil
optional: parmesan cheese (Vegan/Paleo: omit)

Tools:
Food Processor (This is the one I use and love)
Good quality chef’s knife
2 Nonstick skillets

(To see all my favorite cooking gadgets, tools, and brands, you can shop them directly on my amazon page: here!

Directions:
Prick the spaghetti squash ALL OVER with a fork, or *carefully* with a sharp knife. Prick it more than you think you need! (otherwise it will explode!) Place it on a paper towel in the microwave, and nuke it for 4 minutes. Flip it (with an oven mitt), and microwave for another 5 minutes, until the outside “gives” a little. Carefully remove from the microwave with an oven mitt and allow to cool for at least 7 minutes. I microwave it instead of bake it, because a raw spaghetti squash is incredibly difficult to cut into, and frankly – dangerous. And after a particularly “close call” a couple years ago, I have vowed never to try to cut a raw squash in half again! It is round shape, coupled with an incredibly hard outside…it’s treacherous!)

Meanwhile, sautè the onions and carrots in about 1 Tbsp EVOO, salt and pepper for about 5 minutes. Then, add the red pepper, dried basil, and oregano, and sautè for another 3 minutes. Next, add the garlic, and let it cook for about 2 minutes. Finally, add the tomatoes, and let them cook for about 5 minutes. Carefully transfer this mixture to the food processor. Add the fresh basil and process until smooth.


In a separate pan, brown the zucchini and mushrooms and asparagus in 1 Tbsp EVOO, salt and pepper. Once they brown, remove from heat and set aside.

When the spaghetti squash is cool enough to handle, carefully slice it in half, lengthwise. Remove the seeds. Then, with a fork, scrape the flesh towards the center, forming spaghetti-like strands. Each serving is one half of the squash.

Top each serving of “spaghetti” with half of the sauce and half of the zucchini/mushroom/asparagus mixture. Garnish with fresh chopped basil, and optional: parmesan cheese.

Wow, oh wow. This sauce is SO GOOD! It’s wonderfully tomato-y, but not too acidic, and with just the right amount of sweetness. You see, the sweetness in this recipe comes naturally — from CARROTS!! So you don’t have to add brown sugar to the sauce like many sassy Italians do! 🙂

And then the fresh basil in the sauce makes it just so fresh and aromatic. Italian comfort food at its best.

Finally, all the browned and caramelized veggies are the perfect complement to the slurpy and chewy spaghetti squash.

It’s hard to believe that this meal is healthy AND so stinkin’ delicious!

Until next time!

See ya tomorrow morning on my Podcast, Oh What a Beautiful Morning!!

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41 thoughts on “Spaghetti Squash Pomodoro!

  1. Ok Pastor, when do you let us in on your secret. As a former sales manager, I fully understand and respect the “‘quiet time “‘so neither side jeorpdizes the deal,! Very important fior all! So…..I’m not asking yuo to ” spill the beans ” when the lid is still on the can, but when you get permission to open that lid
    and pop the cork on some sparkling Fruit juice ( I too gave drinking when the bottom kit me!), you can let us know the network, the title, the time of your destined to be your multi – award kitchen n cooking shoe! I will watch and records every episode! I can’t begin to tell you how proud I am of you! You are so wonderful .,!! May Goc bless you and keep you..you are Jis child !
    Prediction got blog readers ….csll your cable company and get all channels

    1. Nice! Unfortunately I can’t have any grains so rice is off limits. But yeah rice pasta is always a great alternative! Hugs and love xox

  2. That looks amazing! I am going to share this recipe with my Vegan friend, Micah! He will love this! I love veggies so I will try it too! My sister uses zucchini noodles when she makes spaghetti! Thanks for sharing!

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