This garlic spaghetti squash with zucchini is a simple but flavourful side dish, and perfect during the fall months. Kids will love how the squash becomes like spaghetti I think! A vegan, gluten free and low histamine side dish to pair with meats or plant-based meals.
Sides are just as important to me as mains! If you love the variety of tastes and textures that they bring you may also like to see my honey roasted vegetables with rosemary and sweet potato wedges. Both easy to make and so tasty! And for a super healthy idea my vegan fried cabbage is so tasty and so good for you too!
This baked spaghetti squash is very simple but full of flavour. You can increase the amount of garlic to taste if you like some heat!
Jump to:
💭 What is spaghetti squash?
Spaghetti squash is a variety of squash, and readily available during the fall months. Its name comes from the insides of the squash. Once cooked the inside 'meat' of the fruit can be pulled with a fork so that it resembles 'strings' or strands, much like spaghetti noodles.
With its spaghetti appearance, it can be used as an alternative to traditional pasta and a gluten-free option. This recipe is for spaghetti squash as a side dish, but it can be part of a main dish too.
🥘 Ingredients
This tasty side dish has a short list of ingredients. You will need:
- Spaghetti squash: a lovely variety of squash that you can 'fork' to make spaghetti-looking strings.
- Zucchini: slice fairly finely so they go nice and soft, and take up the flavours.
- Garlic: use fresh if you can.
- Thyme: reputed to be an antihistamine, I always have one growing on my windowsill!
- Olive oil: to fry the zucchini.
- Salt and pepper: to season. The black pepper is optional if you are low histamine.
🔪 Step by step instructions
Making this garlic spaghetti squash is very simple, with just a few steps:
STEP 1
Preheat the oven to 200C / 390F and line a baking tray with parchment paper Cut the squash in half. Rub the outside in a little olive oil, and drizzle a little onto the flesh as well. Season with salt and pepper (if using).
Place the squash cut-side down (so the opposite of the picture above) and roast for 30-40 minutes, depending upon the size of your squash, until fork tender (image 1).
STEP 2
Once the squash is cool enough to handle, use a fork to 'string' the squash (image 2).
STEP 3
Place the squash in a colander over a bowl to drain any excess liquid (image 3).
STEP 4
Drizzle olive oil into a pan and fry the garlic for 2 minutes, being careful not to let it burn. Add the sliced zucchini and thyme, and fry for 8-10 minutes or until the zucchini has some colour (image 4).
STEP 5
Add the stringed spaghetti squash to the pan, and cook for a further 2-3 minutes or until warmed through. Season with more salt and pepper to preference (image 5).
💭 Recipe tips and notes
- Allow the squash to cool slightly before using a fork to turn the flesh into the spaghetti strings.
- I suggest placing the squash in a colander for ten minutes or so, as per the recipe steps, to drain excess liquid. This will help it be more 'spaghetti' in texture rather than mushy.
- Add as much garlic as you like to taste preference, as it is the main flavour of the dish.
- If you aren't keen on thyme then parsley or sage would be nice as an ingredient swap.
🍽 More tasty side dishes
Side dishes often feel as important as the main, so there are lots here to choose from here including my pesto Brussels sprouts and my creamy cauliflower potato mash. Some recent recipes to enjoy:
I’m always in the kitchen, so come join me on Instagram and Facebook to be the first to hear of new recipes! And please do leave a star rating if you like the recipe!
📖 Recipe
Garlic Spaghetti Squash with Zucchini
Ingredients
- 1 medium spaghetti squash
- 1 large zucchini
- 2 garlic cloves minced or diced, more to taste
- 2 tablespoon thyme leaves
- 1 tablespoon olive oil
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
- Cut the squash in half. Rub in a little olive oil, and then season with salt and pepper (if using). Place cut side down on the baking tray. Bake for 30-40 minutes depending upon the size of the squash until fork tender.
- Drizzle olive oil into a pan and fry the garlic for 2 minutes. Add the sliced zucchini and thyme, and fry for 8-10 minutes or until the zucchini has some colour.
- Once the squash has cooled use a fork to 'fluff' the insides so that it resembles strings. Add to a colander over a bowl to drain excess liquid.
- Add the squash to the pan and cook for a further 2-3 minutes. Season with more salt and pepper to taste.
Notes
- Place the 'fluffed up' spaghetti squash in a colander to drain excess liquid. It can be a little too wet otherwise.
- Be sure to wait until the squash cools to handle. I made the mistake the first time and ended up with very hot and sore hands!
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- garlic, which scores 1.
- black pepper, which scores 2.
Joy says
So would I use, like, Marinara sauce to top this?
Claire says
You could do, if tomatoes are suitable for you. Or you can have it as a side with other dishes.
Joy says
Gotcha