Gluten Free Black Bean Spaghetti with Roasted Butternut Squash
Pasta – it is one of the things that people embarking on a gluten free or grain free diet feel they will miss the most. And I have to admit I was one of those people. Pasta was my go-to meal.
Traditional pasta has very little fat, assuming you don’t drown it with cream sauce and cheese. It was a way to fill up, fuel up, and not gain a ton of weight. Unfortunately, there are all those nasty other problems for those of us who need to be gluten free. So give up pasta, I did.
Nowadays there are many good gluten free pastas made with rice or corn flour that taste just as great as regular pasta. But what about people who seem to do better on a grain free diet? There are not so many options.
I recently tried some bean pastas from Explore Cuisine. I was shocked at how much I enjoyed them. A particular favorite was the black bean pasta – made with just organic black beans and water and containing a whopping 25 grams of protein, 12 grams of fiber and only 2 grams of fat, it is a pasta I can feel good about eating.
I also love the black color. Reminiscent of fancy squid ink pasta, it looks gorgeous with vegetables.
This fall-inspired Gluten Free Black Bean Spaghetti with Roasted Butternut Squash recipe is lovely, light, healthy, and delicious. And the black and orange would make a perfect dish to serve on Halloween – or any fall evening for that matter.
- 1 large butternut squash peeled, seeded, and cut into 1-inch cubes
- 2 medium onions cut into wedges
- 1 head garlic separated into cloves and peeled
- 3 tablespoons olive oil plus more for serving
- Kosher Salt
- Black pepper
- 2 packages Explore Cuisine Organic Black Bean Spaghetti
- ½ cup chopped fresh Italian parsley
- ½ cup Parmesan cheese plus more for serving
- 1 cup roasted walnut pieces
Preheat oven to 400 degrees.
Divide the squash, onions, and garlic on two baking sheets. Drizzle with olive oil and season with 2 teaspoons of salt and 1 teaspoon black pepper, toss to coat. Roast for 25 - 30 minutes or until the vegetables are tender and starting to brown, flipping the vegetables once with a metal spatula.
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Reserve one cup of the pasta cooking water, drain the pasta and rinse with hot water. Return the pasta to the hot pot. Add the roasted vegetables to the pot along with the reserved pasta water, the parsley, Parmesan cheese, and walnuts. Toss well to coat. Season to taste with more salt and pepper if desired.
Serve the pasta with a drizzle of olive oil and more Parmesan cheese if desired.
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