Gluten Free Pasta: Spaghetti Squash with Roasted Pepper Sauce

The first time I had spaghetti squash pasta–at my college dining hall, maybe freshman year–I did not fall in love with it. It was so bland and watery and topped with a glob of the most uninspired tomato sauce. Spaghetti squash isn’t a fool-proof vegetable like say, delicata. But it’s very simple to make if you know how (hmm, sounds like nonsense, but you know what I mean).

This gluten free pasta recipe will make you swear by spaghetti squash, even if you haven’t exactly embraced it before. It’s also ridiculously simple to make. Imagine slicing the squash and red peppers in half, drizzling them in a little oil, and popping them in the oven (all on one tray) while you go relax for an hour. The smell of roasting peppers begins to fill the kitchen. You come back, take out the veggies, blend the peppers into a sauce with a bit of fresh thyme and garlic, and serve over the squash. You’ll feel like a domestic goddess even if it’s just a weekday night. It’s really that simple, but oh so delicious!

Spaghetti Squash Pasta with Roasted Red Pepper Sauce

Serves 2 (with lots of leftover squash)

1 medium spaghetti squash

3 red bell peppers

extra virgin olive oil (for baking tray)

1/4 cup coconut milk or another non dairy milk

1 garlic, minced

1 tsp raw tahini

5-6 sprigs fresh thyme (to take the leaves off, run your fingers over the stems from bottom to the top)

salt and freshly ground black pepper

1. Heat oven to 375 degrees F.

2. Cut squash in half lengthwise and take out the seeds. Lay flat side down on a baking tray lined with foil and lightly oiled.

3. Cut bell peppers in half lengthwise and take out the seeds. Lay flat side down next to the squash. Put the veggies in the oven and bake for 1 hour.

4. Take out the veggies. Use a fork to peel off the skin of the bell peppers and add to the blender along with thyme leaves, tahini, garlic, and coconut milk. Blend until thoroughly mixed. Add salt and pepper to taste

5. Use a fork to pull off the spaghetti squash “noodles” and pour the sauce on top. Garnish with more thyme sprigs and serve immediately.