Spaghetti Squash with a delicious Sun dried Tomato, Olive, Red Wine Sauce and a Lemony Cannellini bean Salad

Sometimes I get so envious of other overseas cooking blogs, with their interesting ingredients that I can’t find in Australia. One of these ingredients is Spaghetti Squash. I couldn’t believe that you could make pasta from a pumpkin. However I finally found this Spaghetti Squash in a fancy grocery store on the north side of town.

Spaghetti Squash is an oblong seed-bearing variety of winter squash. It is very nutritious and contains omega 3 and 6 essential fatty acids, vitamin C,  A and B; and is rich in beta carotene. It can be baked, boiled, steamed and microwaved. After cooking, you can run a folk through it and its flesh will separates into spaghetti-like strands.

I decided to roast my spaghetti squash, since everything tastes better roasted. It acutally turned out really well. I probably over cooked mine a little, so the strains were a little mashy. I served it with a delicious rich tomato sauce. Poor Marco missed out on this meal, but my lucky mum got to share it with me. She really enjoyed it, with a lovely glass of Lambrusco.

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Spaghetti Squash with a delicious Sun dried Tomato, Olive, Red Wine Sauce (vegan, gluten free, soy free, nut free)


1 Spaghetti Squash (90g -100g)

olive oil

sea salt to taste

black pepper to taste

1 small brown onion, diced

2 garlic, cloves diced

1 red chilli, diced

6 sun dried tomatoes, chopped

1 can good quality tomato pulp (I used Mutti)

1/2 can filtered water

sea salt and black pepper to taste

pinch raw sugar

2 tablespoons red wine (I used Lambrusco)

8-10 black olives

8 basil leaves, chopped


1. Preheat the oven to 190 degrees.DSC01838

2. Cut off the stem of the squash, then cut it in half. Scoop out the seeds and remove some of the guts. Sprinkle some sea salt and black pepper and roast for 30-40 minutes or until cooked.

3. Heat a pan with a tablespoon or two of olive oil and add onion, garlic and chili. Saute for a few minutes until the onion starts to brown.

4. Then add sun dried tomato and saute for another couple of minutes. If you like add some of the oil from the sun dried tomatoes or olive oil.

5. Add the tomato pulp, water,  sea salt, black pepper, raw sugar. Bring to a light boil, then leave to simmer.

6. Add the red wine and black olives. Leave to cook for 20 minutes or until the spaghetti squash is cooked. Add more sea salt and pepper if you need to the sauce.DSC01842

7. Once the spaghetti squash is cool enough to handle, run a fork through the flesh to produce small strains of spaghetti.

8. Before serving add the basil leaves to the sauce and stir it through the hot sauce and to let it wilt.

9. Top the Spaghetti Squash flesh with the sauce.

*Serves 2


On the side I made a Lemony Cannellini bean Salad. There is something so special when these simple ingredients are combined. It is lovely served with a rich main or can be jazzed up for the main event.


Zesty Cannellini bean Salad (vegan, gluten free, soy free, nut free)


1 can cannellini beans

1/2 small red onion, sliced

1/2 tablespoon lemon zest

small handful italian parsley, roughly chopped

3 tablespoons lemon juice

2 tablespoons extra virgin olive oil

sea salt to taste


1. Combine all the ingredients into a bowl and stir through. Can be made ahead of time.


11 thoughts on “Spaghetti Squash with a delicious Sun dried Tomato, Olive, Red Wine Sauce and a Lemony Cannellini bean Salad

  1. both of these dishes look amazingly good! that salad has been drooling into my morning coffee! thank you for sharing. I totally get what you mean about ingredient envy- here in scotland seems a world away from some of the fantastic recipes out there. ach well! the show goes on. Beautiful post xx

    • Thanks Rebecca! I bet you have some good stuff over there too. I can imagine your fruit and vegetables are really fresh. We have a lot of variety here but not great quality. The best stuff goes overseas unfortunately.

  2. Yum, this looks amazing!! I’ve also been searching high and low for spaghetti squash. I can’t find it anywhere but I’m encouraged by the fact that you finally found one (maybe there’s hope for me yet!). That tomato sauce looks divine and I love the freshness of the simple cannellini bean salad too. Fantastic post xx

    • Thanks Laura! I hope you get to find one. They are truly magically. It was actually domestic by the Milano Brothers, but not sure what state they were grown. Apparently they are easy to grown. I would like to try once I have my veggie patch ready to go. Hope you are well xo

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