The secret to changing up your meals while keeping them light and healthy is vegetable noodles. Zucchini, beet or squash varieties are a great, gluten-free alternative to regular pasta and add more veggies to your diet and colour on your plate.
Made with Bertolli pasta sauce and inspired by the simplicity of Tuscan cooking, this recipe is a low-carb twist on a favourite Italian classic. That’s because the sauces are prepared in the 150-year old Tuscan tradition using a few quality ingredients cooked lightly with olive oil to lock in delicious layers of flavour. No spiralizers or any special gadgets are required, which makes these noodles easy to prepare. Serve with meat sauce, meatballs or simply on its own. Prep time: 10 minutes Cook time: 45 minutes Serves: 2
- 1 large spaghetti squash
- Extra virgin olive oil for seasoning
- 1 jar (630 mL Bertolli Traditional Marinara with Italian Herbs & Fresh Garlic Sauce, warmed)
- Salt and pepper to taste
- Heat oven to 400°F (200°C). Cut squash in half lengthwise and remove seeds. Brush with oil. Place on baking sheet, cut-side down. Bake 45 min. or until tender.
- Use a fork to gently scrape squash into spaghetti-like strands, and discard rind. Top with sauce. Serve while warm.