Solely Veggie Pasta combines the convenience of traditional pasta with the true taste of fresh spaghetti squash.
It’s a pantry staple that’s always ready to add to your favorite recipes. Low in carbs, gluten free, Keto friendly and ready in just 5 minutes!
Boil noodles for about 5 minutes in 4-6 quarts of water until cooked al dente. Rinse under cool water. Combine with heated sauce and ingredients and serve warm.
For a cold pasta salad, no cooking is required. Soak noodles in a large bowl of water and leave in the refrigerator for 2 hours to rehydrate. Stir in desired ingredients and serve.
RECIPES
INGREDIENTS
1 box Solely Spaghetti Squash
3 tbsp butter
1/2 cup freshly grated parmesan
Salt & pepper to taste
Spaghetti Squash Parmesan
Cook Solely Spaghetti Squash according to package directions. Add salt to water before setting to boil.
While cooking, heat butter on low until slightly foamy. 3 to 5 minutes.
Drain squash and then toss with butter and parmesan cheese. Season with fresh ground pepper to taste.
INGREDIENTS
1 box Solely Spaghetti Squash
2 tbsp olive oil
2 cloves chopped garlic
5 small cherry tomatoes cut in half
1 carrot thinly sliced
1 small zucchini cut into cubes
Salt & pepper to taste
Spaghetti Squash Primavera
Cook Solely Spaghetti Squash according to package directions. Add salt to water before setting to boil.
While the water is boiling, sauté minced garlic cloves in 2 tablespoons of olive oil until lightly browned. Be careful not to burn.
Add sliced cherry tomato, carrots and zucchini cubes and cook for another 5 minutes or until vegetables have softened.
Drain pasta and then toss with sauce and veggies. Season to taste.
INGREDIENTS
1 box Solely Spaghetti Squash
2 quarts Chicken Broth (Optional)
1 small red onion, finely chopped
4 tbsp fresh lemon juice
2 tbsp olive oil
2 cloves chopped garlic
1 15-ounce can chickpeas, rinsed
1 cup fresh flat-leaf parsley, chopped
2 oz. crumbled feta
Spaghetti Squash with Chickpeas and Feta
Cook Solely Spaghetti Squash in two quarts of chicken broth or 4 quarts of water. Salt broth or water to taste.
Combine onion, lemon juice, and a pinch each of salt and pepper. Heat 1 tablespoon olive oil and chopped garlic until beginning to turn golden brown. Be careful not to burn.
Add chickpeas and cook for 2 minutes. Toss with spaghetti squash, 2 tablespoons olive oil, and 1/4 teaspoon each of salt and pepper. Combine with parsley and onion. Top with crumbled feta.