Gluten Free Spaghetti Squash
Roasting a whole spaghetti squash transforms it into tender, noodle-like strands that are naturally free of wheat and gluten — no specialty pasta swaps or ingredient label-scanning required. The squash goes into a hot oven cut-side down, and after about 40 minutes it practically falls apart into long, satisfying ribbons you can twirl just like the real thing. While it rests, a quick garlic-herb butter comes together in minutes: minced garlic blooms in unsalted butter until just golden, then gets finished with fresh parsley for a bright, savory finish. A pinch of red pepper flakes adds a gentle kick if you're into a little heat, and a shower of finely grated Parmesan on top pulls the whole dish together beautifully. The ingredient list is short, whole, and completely unfussy — nothing processed, nothing hidden, just real food that happens to work perfectly for anyone avoiding gluten. This recipe serves four, making it an easy weeknight dinner or a crowd-pleasing side that doesn't feel like a compromise in the slightest.
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Learn more →Ingredients
4 servings
- 1 medium spaghetti squash (about 3 lb)
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, finely chopped
For serving
- ¼ cup parmesan cheese, finely grated (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
- 2
Halve the spaghetti squash lengthwise with a large knife and scoop out the seeds and stringy pulp with a spoon. Brush the cut sides with the olive oil and season evenly with the salt and black pepper.
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