Veggie Pasta Minus The Pasta Recipe

Name: Veggie Pasta Minus The Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups grape tomatoes, halved; 1 large spaghetti squash, halved and seeded; 1/3 cup water; salt and ground black pepper to taste; 3 tablespoons olive oil, divided; 2 cloves garlic, minced; 1/2 teaspoon dried basil; 1/2 teaspoon Italian seasoning; 1 red onion, chopped; 1 green bell pepper, chopped; 1 baby eggplant, halved lengthwise and sliced crosswise; 1 carrots, sliced thin; 1/3 cup white wine

Servings: persons

1 1/2 cups grape tomatoes, halved
1 large spaghetti squash, halved and seeded
1/3 cup water
salt and ground black pepper to taste
3 tablespoons olive oil, divided
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon Italian seasoning
1 red onion, chopped
1 green bell pepper, chopped
1 baby eggplant, halved lengthwise and sliced crosswise
1 carrots, sliced thin
1/3 cup white wine

1
Preheat an oven to 350 degrees F (175 degrees C). Arrange the tomatoes on a baking sheet with the cut sides facing up.
2
Roast the tomatoes in the preheated oven until cooked through and slightly browned on the underside, about 15 minutes.
3
Place squash halves face down in glass baking dish with the water; cover with plastic wrap. Microwave on High for 8 minutes. Leave covered and set aside. Once the squash is cool enough to handle, scrape in strands into a large bowl with a fork; season with salt and pepper and toss with 1 tablespoon olive oil.
4
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat; cook and stir the garlic, basil, and Italian seasoning in the oil until the garlic is softened, about 10 minutes. Add the onion, green bell pepper, eggplant, and carrot to the garlic; increase heat to medium. Continue cooking and stirring until the vegetables are nearly tender, 10 to 15 minutes. Mix the tomatoes and white wine into the vegetable mixture; cook another 2 to 3 minutes. Transfer the vegetables to the bowl with the spaghetti squash; gently toss together.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups grape tomatoes, halved, 1 large spaghetti squash, halved and seeded, 1/3 cup water, salt and ground black pepper to taste, and more.

Yes, Veggie Pasta Minus The Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Pasta Minus The Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions