When I first made the decision to follow a more health conscious path, I swear I could hear my body mourning the loss of pasta.

I used to eat pasta everyday. Seriously.

I went through a seemingly endless amount of grief for this particular carb. A general period of denial (how could pasta be so full of processed-ness? How? It MUST be a lie), followed by anger (screw you Italy), then bargaining (if I just eat wholemeal and gluten free, then surely its healthy right?), the inevitable depression (life is totally NOT worth living without my spag’ bol’), and finally settling on acceptance. Once through my 5 stages of grief, I completely stopped noticing that every meal no longer revolved around these culinary gifts of amazingness.

But sometimes, just sometimes, I crave the simplicity of incredibly produce piled high onto of fresh pasta. And in those moments, I turn to squash. (Yes, squash, you heard me right).

Spaghetti squash is a variety squash that, when cooked, creates strands (think; spaghetti).

After a trip to Borough earlier in the day where I grabbed some incredible, huge and juicy cows heart tomatoes, some really cute looking peppers (and the all important squash), I prepared the bellow. I also had a side of straight-from-the-alotement runner beans too.


Get onto it right now.


Simple (but delicious) Tomato Faux-ghetti


For the sauce

  • 1 large onion (diced)
  • 4-6 cloves of garlic (crushed)
  • 1 Tbsp coconut oil
  • 5 – 6 large tomatoes
  • 2 Tbs smoked paprika
  • 1 large capsicum – deseeded (I used 4 small ones)
  • 1 large chilli – deseeded
  • Salt & Pepper (to taste)

For the faux-ghetto

  • 1 large spaghetti squash

To serve

  • 2 handfuls of fresh basil (roughly chopped)
  • 1 handful of fresh parsley (roughly chopped)

Preheat the oven to 180.

Sweat off your onions and garlic with a little salt in some coconut oil until soft and translucent 

Roughly chop your tomatoes, and add to the onion and garlic. (NB You can use a couple of cans of tomatoes here if you don’t have fresh). Leave on a gentle simmer while you prepare your squash.

Take you squash, pierce the skin twice, and simply chuck it in the oven. (Yup, it is that easy).

Once your squash is in the oven, slice your capsicum and chop your chills and add them to the simmering sauce. Throw in your paprika (I use Hungarian because of it’s subtle sweet accents). This could also be a good time to add any other herbs you like (oregano could work well).

Leave your sauce on a low heat to reduce.


Once your squash has been in for roughly an hour (depending on size), remove. Cut your piping hot squash in half then allow to cool slightly. scoop out the seeds with a spoon and then use a fork to pull the out the strands of flesh. The flesh closest to the centre generally produces the most spaghetti-like strands.

Serve with your sweet, fresh, and every so slightly spicy sauce, heaps of fresh herbs, and salt and pepper to taste.

This dish is so fresh, so easy, and (almost) completely fool proof.

Not only that, but it tastes damn good.

Give it a go.


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