Spicy Spaghetti “Squashta”

by | Updated: September 27th, 2018 | Read time: 2 minutes

It’s not pasta, it’s “squashta”! Try this easy method for creating veggie noodles from baked spaghetti squash (all you need is a fork!). Top with a mixture of sauteed spinach, sundried tomatoes, fresh herbs and pine nuts–plus some cayenne or red pepper flakes to spice things up!

Mo's Spicy Spaghetti Squashta
A combination of fresh herbs and dried spices makes an amazingly flavorful dish. Click to browse the Vitacost Spice Store.

Spicy Spaghetti “Squashta”

Serves 2


1 medium-sized spaghetti squash
2 Tbsp.  extra virgin olive oil
1 clove garlic, diced, or 1/2 tsp. chopped garlic
1/2 cup chopped green onion
2 Tbsp. nutritional yeast flakes
1 Tbsp. chopped parsley
1 Tbsp. chopped basil
2 Tbsp. sundried tomatoes, soaked in warm water and sliced
1 cup chopped spinach
1-2 Tbsp toasted pine nuts
Freshly ground pepper, to taste
Cayenne pepper  or  red chili flakes, to taste
2 tsp. chopped oregano leaves


After baked squash cools, simply use a fork to shred it into thin noodle ribbons.

1. Preheat oven to 325 degrees F. Cut spaghetti squash in half and place in glass casserole dish filled half way with water. Bake for approximately 25 minutes.

2. Remove squash from oven and let cool. Use fork to shred the squash into “noodles.” Place in large bowl and set aside.

3. In sautée pan, heat oil, garlic and green onions; add remaining ingredients (except spinach) and cook over low heat for about 10 minutes, adding spinach at the last minute.

4. Add veggie mixture to squash and serve like a spaghetti dish.