Side dishe for 3

Spaghetti Squash Pasta

Name: Spaghetti Squash Pasta
Total time: 65 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 3 small spaghetti squashes or 1 large or 3 cups cooked; 1 tbsp olive oil; 5 cloves garlic; 1 tsp dried basil; 2 tbsp fresh basil (optional); 1 tsp dried parsley; 1/3 cup chopped sundried tomato; 1/3 tsp salt; black pepper to taste (optional); 2 tbsp or more vegan parmesan (optional)

Roasted spaghetti squash is tossed with garlic, tomatoes, basil, parsley, and vegan parmesan for a simple pasta-style dinner.

Typical price

$9.10for 4 servings

$2.27 per serving$9.10 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: veganricha.com

65 minstart to table
Mediumdifficulty
3servings as written
$$typical cost tier

Italian Vegetarian Kid-friendly Budget Side dishes Fall

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Winter squash (butternut, spaghetti)$1.29/lb typical	4.5 lb	$5.80Typical price
Garlic$0.75 each typical	0.5	$0.38Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.05Typical price
Fresh tomatoes$1.99/lb typical	0.15 lb	$0.27Typical price
Total for the servings shown		$6.82

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Ingredients

3 small spaghetti squashes or 1 large or 3 cups cooked
1 tbsp olive oil
5 cloves garlic
1 tsp dried basil
2 tbsp fresh basil (optional)
1 tsp dried parsley
1/3 cup chopped sundried tomato
1/3 tsp salt
black pepper to taste (optional)
2 tbsp or more vegan parmesan (optional)

Steps

Heat the oven to 400 F.
Cut the squashes in half, remove the seeds, and place them cut-side down on a baking sheet.
Roast the squash for 40 to 50 minutes, until the strands separate easily with a fork.
Warm the olive oil in a large skillet over medium heat, then cook the garlic for 2 minutes.
Stir in the dried basil, parsley, sun-dried tomatoes, salt, and pepper, and cook for 3 minutes.
Scrape the squash strands into the skillet, toss with the sauce, and stir in fresh basil and vegan parmesan.