Lighten Up Summer Meals with Veggie Noodles

Homemade Cooked Spaghetti Squash Pasta with Marinara Sauce

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.

Spaghetti Squash

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.


SOURCE: News Canada