Veggie Pasta Minus the Pasta Recipe -

Veggie Pasta Minus the Pasta

Recipe by  

"This dish leaves even the biggest pasta lover satisfied. Fresh vegetables make this dish wonderful and it's easy to add meat to if you wish. The first time I made it, my husband fell in love and everyone wanted the recipe. This dish is great topped with a small amount of shredded cheese. I recommend Gouda."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 03, 2009

I thought this dish was just great. Very fresh, very flavorful,very easy and very terrific when it comes to satisfying a strong veggie jones! Trust your taste buds and go for it!

Most Helpful Critical Review
May 26, 2009

This dish was extremely disappointing. I was very optimistic looking at the ingredient list, but after putting it all together, there was a profound lack of flavor. We eat a good deal of vegetable dishes, but this is not one we will be repeating.


10 Ratings

Sep 08, 2009

I really like this recipe. I may have altered it slightly, using more garlic and no cheese but it was delicious! It is a great alternative to pasta and much better for you!

Oct 27, 2010

I wanted to like this dish, but it just didn't have that great of a taste. At least it was full of veggies.

May 10, 2010

I'm giving this 4 stars only because there is a lot you can do with this recipe, it's just a matter of playing around with it. I followed it exactly, with the exception of adding some smoked turkey sausage. The flavor is wonderful, everything mixes together beautifully. I just want to spice it up slightly, maybe add some crushed red pepper. Thank you for a wonderful recipe!

May 07, 2010

This dish was easy to prepare. However, it lacked taste and flavor.

Mar 22, 2011

This was a great source of a tonne of veggies and very tasty to boot. The flavour is very mild though. Some parmesan cheese helped pick it up. A little more olive oil, double the herbs, and perhaps more wine, reduced would give it a stronger flavour? It is a very light meal. I would recommend some bread or something with it to give it a little weight or you might be hungry in an hour.

Nov 17, 2010

I thought this dish was great! I felt all of the flavors of the vegetables worked together very well. It was my first time cooking spaghetti squash and now I am absolutely in love with the vegetable! The eggplant really soaked up the juices of the veggie mixture and the wine, and the roasted tomatoes were very flavorful as well. Thank you for the great recipe!


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  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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