25+ Delicious Sunday Gluten-Free Affordable Recipes for Your Meal

Sundays are a time for relaxation, good food, and the joy of sharing meals with family and friends.

Whether you’re looking for a hearty brunch, a cozy dinner, or a light snack to enjoy throughout the day, having a collection of gluten-free and affordable recipes can make your Sunday special without causing stress on your wallet.

Gluten-free diets have become more mainstream, but finding dishes that fit dietary needs and budget constraints can still feel challenging.

That’s why we’ve rounded up 25+ gluten-free, affordable recipes to bring flavor and nourishment to your Sunday.

From comforting soups and stews to flavorful main courses and snacks, these recipes are simple, budget-friendly, and guaranteed to impress.

25+ Delicious Sunday Gluten-Free Affordable Recipes for Your Meal

With these 25+ affordable gluten-free recipes, your Sundays will never feel repetitive or uninspired.

Each recipe has been crafted to bring out the best in simple, wholesome ingredients while keeping costs low.

No matter your dietary needs or preferences, these recipes prove that eating gluten-free and on a budget doesn’t have to compromise flavor or variety.

From light bites to complete meals, this collection will help you prepare dishes that are both nourishing and delicious.

So, grab your apron, pick your favorite recipe, and make your next Sunday one to remember with these budget-friendly, gluten-free meals.

Gluten-Free Chickpea and Spinach Curry

This hearty, budget-friendly curry brings together the rich flavors of spices and the protein-packed goodness of chickpeas and spinach. It’s perfect for a Sunday meal that’s satisfying yet simple to prepare.

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Salt to taste
• 2 cups fresh spinach, washed and roughly chopped
• 1/2 cup coconut milk
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent.
2. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Add the cumin, coriander, turmeric, paprika, and cayenne pepper (if using). Cook for about 1 minute to release the flavors.
4. Mix in the chickpeas and diced tomatoes, simmering for 10 minutes so the flavors meld together.
5. Pour in the coconut milk and stir to combine. Let it simmer for another 5 minutes.
6. Add the spinach, cooking for just 2-3 minutes until wilted.
7. Season with salt to taste and remove from heat.
8. Serve hot, garnished with fresh cilantro. Pairs well with rice or gluten-free naan.

This gluten-free chickpea and spinach curry is an ideal Sunday dish, offering comfort and nutrition without breaking the bank. The blend of spices and creamy coconut milk creates a rich, layered flavor profile that’s both hearty and vegan-friendly. Perfect for meal prep, leftovers can be stored in the fridge for up to 3 days and taste even better the next day.

Easy Gluten-Free Zucchini Fritters

These crispy, golden-brown zucchini fritters are a delightful way to use up extra zucchini. They’re quick, affordable, and can be enjoyed as a side dish or a light main course.

Ingredients

• 2 medium zucchini, grated
• 1/2 cup gluten-free flour blend
• 1/4 cup grated Parmesan cheese (optional)
• 2 eggs, beaten
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, for frying

Instructions

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large mixing bowl, combine the zucchini, gluten-free flour blend, Parmesan (if using), beaten eggs, parsley, garlic, salt, and black pepper. Mix until well combined.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Scoop 2-3 tablespoons of the zucchini mixture and press down to flatten into small patties.
4. Cook for 3-4 minutes on each side or until golden brown and crispy. Repeat with the remaining mixture, adding more oil as needed.
5. Serve warm, topped with a dollop of yogurt or a sprinkle of extra parsley.

These zucchini fritters are a versatile, cost-effective choice for a Sunday snack or light lunch. Their crispy exterior and tender, flavorful center make them a hit with both kids and adults. They’re perfect for a gluten-free diet and can be customized with added herbs or served with your favorite dipping sauce. Easy to make and better than store-bought!

Gluten-Free Sweet Potato and Black Bean Tacos

These tacos are a refreshing, nutritious, and wallet-friendly option for a laid-back Sunday meal. Filled with spiced sweet potatoes and black beans, they’re perfect for a quick and satisfying lunch or dinner.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• Corn tortillas (ensure gluten-free)
• Toppings: avocado slices, chopped cilantro, lime wedges, salsa, and sour cream (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread evenly on the baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.
3. In a small pot, warm the black beans over low heat until heated through. Season with a pinch of salt and pepper.
4. Warm the corn tortillas on a skillet over medium heat for 30 seconds on each side.
5. Assemble the tacos by adding a spoonful of roasted sweet potatoes and black beans to each tortilla. Top with avocado slices, cilantro, and a squeeze of lime. Add salsa or sour cream if desired.
6. Serve immediately.

These gluten-free sweet potato and black bean tacos are an affordable yet flavorful option for a Sunday meal. The combination of sweet, smoky, and tangy flavors will brighten up your day, and the meal is naturally high in fiber and nutrients. The toppings add freshness and a burst of flavor, making these tacos a go-to for easy, satisfying gluten-free dining.

Gluten-Free Lemon Herb Chicken Skewers

These lemon herb chicken skewers are an excellent choice for a relaxed Sunday meal. They are marinated with zesty lemon and fresh herbs, offering a burst of flavor and juiciness that pairs perfectly with a simple salad or rice.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 3 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1/2 tsp paprika
• Salt and black pepper to taste
• Lemon wedges, for serving

Instructions

1. In a large bowl, combine olive oil, lemon juice, garlic, rosemary, thyme, paprika, salt, and black pepper.
2. Add the chicken cubes to the marinade and toss until evenly coated. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.
3. Preheat your grill or grill pan over medium-high heat. Thread the marinated chicken onto skewers.
4. Grill for 5-6 minutes on each side, or until the chicken is cooked through and has nice grill marks.
5. Serve the skewers with lemon wedges on the side for an extra splash of citrus.

These lemon herb chicken skewers are light, flavorful, and perfect for a Sunday get-together or family dinner. The lemon and herbs give the chicken a fresh, bright flavor that’s hard to resist, while the simplicity of the dish makes it easy on the wallet and the cook. Pair them with a side of roasted vegetables or a crisp salad for a complete gluten-free meal that everyone will enjoy.

Gluten-Free Mushroom and Spinach Risotto

This creamy mushroom and spinach risotto is a comforting and hearty dish that’s perfect for a Sunday lunch or dinner. Made with pantry staples and fresh ingredients, it’s an affordable way to enjoy a gluten-free, restaurant-quality dish at home.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice (gluten-free)
• 1/2 cup dry white wine (optional)
• 4 cups chicken or vegetable broth, kept warm
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese (or dairy-free alternative)
• Salt and black pepper to taste
• Fresh parsley, for garnish

Instructions

1. In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
2. Stir in the garlic and cook for 1 more minute.
3. Add the Arborio rice and stir to coat the grains with the oil and onion mixture. Toast the rice for 1-2 minutes until it turns lightly translucent.
4. Pour in the white wine, stirring continuously until mostly absorbed.
5. Gradually add the warm broth, one cup at a time, stirring constantly until the liquid is absorbed before adding the next cup. Continue this process until the rice is creamy and cooked through (about 18-20 minutes).
6. In the last 5 minutes, stir in the sliced mushrooms and spinach until the spinach wilts and the mushrooms are tender.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and black pepper to taste.
8. Serve hot, garnished with fresh parsley.

This gluten-free mushroom and spinach risotto is rich and creamy without being overly heavy. The earthy flavor of the mushrooms and the freshness of the spinach complement the dish beautifully, making it a comforting and nutritious choice for a Sunday meal. Plus, the creamy texture and deep flavors will make you forget it’s gluten-free.

Gluten-Free Sweet Potato and Black Bean Chili

This hearty and filling sweet potato and black bean chili is packed with protein, fiber, and rich flavors. It’s a great choice for a Sunday dinner that’s easy to make, budget-friendly, and perfect for feeding a crowd.

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp cinnamon (optional, for depth)
• Salt and black pepper to taste
• Avocado slices and fresh cilantro, for serving

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft.
2. Stir in the garlic and cook for an additional minute.
3. Add the cubed sweet potatoes, black beans, diced tomatoes, and vegetable broth to the pot.
4. Stir in the chili powder, cumin, paprika, and cinnamon. Season with salt and black pepper.
5. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 25-30 minutes, or until the sweet potatoes are tender and the chili has thickened.
6. Serve hot, topped with avocado slices and fresh cilantro.

This sweet potato and black bean chili is a satisfying and hearty gluten-free option for a Sunday dinner. It’s loaded with nutrients and flavors, from the sweetness of the potatoes to the earthy black beans and warm spices. This dish is perfect for anyone looking for comfort food that’s also healthy and easy on the wallet. Enjoy leftovers for an even tastier meal the next day!

Gluten-Free Cauliflower Fried Rice

This gluten-free cauliflower fried rice is a quick and healthy alternative to traditional fried rice. Packed with vegetables and a hint of soy sauce for that classic umami flavor, it’s an ideal Sunday dish for a light yet satisfying meal.

Ingredients

• 1 large head of cauliflower, riced (or 4 cups pre-riced cauliflower)
• 2 tbsp sesame oil or vegetable oil
• 2 eggs, beaten
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp low-sodium soy sauce or tamari for a gluten-free version
• 1 tbsp rice vinegar
• 1/2 tsp ginger powder or 1 tbsp fresh grated ginger
• Green onions, chopped, for garnish
• Salt and black pepper to taste

Instructions

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set. Remove from the skillet and set aside.
2. In the same skillet, add another tablespoon of oil. Sauté the chopped onion for 2-3 minutes until it begins to soften.
3. Add the garlic and cook for another minute, then toss in the mixed vegetables and ginger. Stir-fry for 3-4 minutes until the vegetables are heated through.
4. Add the riced cauliflower and stir well, cooking for 5-6 minutes until the cauliflower is tender.
5. Pour the soy sauce and rice vinegar over the cauliflower mixture and mix well. Add the scrambled eggs back into the skillet and combine everything thoroughly.
6. Season with salt and black pepper as needed. Serve hot, garnished with chopped green onions.

This cauliflower fried rice is a great way to enjoy the flavors of a classic dish while keeping it gluten-free and low in carbs. It’s a perfect Sunday lunch or a quick dinner option that comes together in just 20 minutes. The combination of fresh vegetables, a hint of soy sauce, and the scramble of eggs makes for a satisfying meal that will leave you feeling energized and nourished.

Gluten-Free Baked Cod with Garlic and Lemon

A simple yet elegant dish, this baked cod with garlic and lemon is ideal for a Sunday dinner when you want something light, flavorful, and gluten-free. It pairs beautifully with a side of roasted potatoes or steamed vegetables for a complete meal.

Ingredients

• 4 cod fillets (about 4-5 oz each)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and black pepper to taste
• Lemon wedges and fresh parsley, for serving

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it with oil.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and black pepper.
3. Place the cod fillets in the baking dish and brush the garlic lemon mixture evenly over the top of each fillet.
4. Bake in the preheated oven for 12-15 minutes or until the fish is opaque and flakes easily with a fork.
5. Serve with lemon wedges and a sprinkle of fresh parsley.

This baked cod with garlic and lemon is a wonderfully light and gluten-free dish that makes a perfect Sunday dinner. The lemon and garlic infuse the fish with bright, zesty flavors, while the seasoning adds just enough warmth to elevate the taste. It’s a simple, nutritious option that’s ready in under 20 minutes and sure to impress family and guests alike.

Gluten-Free Pumpkin Pancakes

These gluten-free pumpkin pancakes are perfect for a Sunday brunch, bringing the cozy flavors of fall to your table any time of the year. With a touch of cinnamon and pumpkin spice, they’re fluffy, flavorful, and easy to make.

Ingredients

• 1 cup gluten-free all-purpose flour blend
• 1/2 cup pumpkin puree
• 1/2 cup milk (dairy or non-dairy)
• 2 eggs
• 2 tbsp brown sugar or maple syrup
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• Pinch of salt
• Butter or oil for the skillet

Instructions

1. In a mixing bowl, whisk together the gluten-free flour blend, baking powder, cinnamon, pumpkin pie spice, and salt.
2. In another bowl, combine the pumpkin puree, milk, eggs, brown sugar, and vanilla extract. Mix until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
4. Heat a skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of the batter onto the skillet for each pancake.
5. Cook for 2-3 minutes on each side or until bubbles appear on the surface and the edges look set.
6. Serve warm with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of powdered sugar.

These gluten-free pumpkin pancakes are a delightful twist on a classic breakfast that’s perfect for a cozy Sunday brunch. The warm spices complement the sweet pumpkin flavor, making each bite comforting and satisfying. They’re easy to prepare and are sure to be a hit with both kids and adults. Serve them with your favorite toppings and enjoy the perfect start to your day!

Gluten-Free Chickpea and Vegetable Stew

This hearty chickpea and vegetable stew is full of protein, fiber, and vibrant flavors. Perfect for a nourishing Sunday dinner, it’s a simple yet satisfying dish that makes the most of pantry staples and fresh veggies.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced into rounds
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp turmeric
• Salt and black pepper to taste
• Fresh cilantro, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
2. Stir in the garlic and cook for an additional minute. Add the carrots, bell pepper, and zucchini, and cook for 3-4 minutes.
3. Add the chickpeas, diced tomatoes, and vegetable broth to the pot. Stir in the cumin, paprika, and turmeric, then season with salt and black pepper.
4. Bring the stew to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the vegetables are tender and the flavors are melded together.
5. Serve hot, garnished with fresh cilantro.

This chickpea and vegetable stew is a flavorful, hearty, and gluten-free dish that is perfect for a Sunday evening meal. The blend of spices adds warmth and depth, while the chickpeas provide satisfying protein. With its colorful array of vegetables, this dish is both nutritious and filling, making it a go-to for anyone looking for a cozy, plant-based meal.

Gluten-Free Broccoli and Cheddar Frittata

This gluten-free broccoli and cheddar frittata is an easy and nutritious option for a Sunday brunch or quick dinner. Packed with protein and vegetables, it’s versatile, budget-friendly, and perfect for using up leftover ingredients.

Ingredients

• 6 large eggs
• 1 cup broccoli florets, steamed and chopped
• 1/2 cup shredded cheddar cheese (or dairy-free cheese)
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup chopped onion
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh chives, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a skillet oven-safe pan, heat olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add the steamed broccoli and cook for another 2-3 minutes. Spread the vegetables evenly in the skillet.
4. In a mixing bowl, whisk together the eggs, milk, and shredded cheddar cheese. Season with salt and black pepper.
5. Pour the egg mixture over the vegetables in the skillet and gently stir to combine.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the eggs are set and the top is golden brown.
7. Let cool for a few minutes before slicing. Serve warm, garnished with fresh chives.

This broccoli and cheddar frittata is a simple and wholesome gluten-free dish that’s perfect for brunch or a light dinner. The combination of eggs, cheese, and broccoli creates a satisfying texture and flavor, while the ease of preparation makes it a go-to recipe for any day of the week. Serve with a side salad or some fresh fruit for a complete meal.

Gluten-Free Black Bean and Quinoa Stuffed Peppers

These black bean and quinoa stuffed peppers are packed with protein, fiber, and bold flavors. They’re perfect for a Sunday dinner or a fun weeknight meal that’s easy to prepare and customizable to your taste.

Ingredients

• 4 large bell peppers, any color
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1/2 cup shredded Monterey Jack or cheddar cheese (or dairy-free cheese)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh cilantro and lime wedges, for serving

Instructions

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, shredded cheese, chili powder, cumin, paprika, salt, and black pepper.
3. Spoon the mixture into the hollowed-out bell peppers, pressing down gently to fill them completely.
4. Place the stuffed peppers upright in a baking dish and cover with aluminum foil.
5. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
6. Remove the foil and bake for an additional 5 minutes to melt the cheese on top.
7. Serve hot, garnished with fresh cilantro and lime wedges.

These black bean and quinoa stuffed peppers are a satisfying, gluten-free dish that’s both colorful and packed with flavor. The combination of hearty quinoa, black beans, and melted cheese creates a rich and filling meal that’s perfect for a cozy Sunday dinner. With the option to customize the toppings and spices, they’re adaptable to your preferences and can be made ahead for an easy weeknight option.

Gluten-Free Sweet Potato and Chickpea Curry

This sweet potato and chickpea curry is warm, hearty, and packed with flavor. It’s perfect for a Sunday meal that’s both comforting and nourishing. With a rich blend of spices and hearty vegetables, this dish is sure to satisfy your taste buds.

Ingredients

• 2 tbsp coconut oil or vegetable oil
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh cilantro, for garnish
• Cooked rice or naan (gluten-free), for serving

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Stir in the minced garlic, curry powder, cumin, turmeric, and paprika. Cook for another minute until fragrant.
3. Add the cubed sweet potato, chickpeas, diced tomatoes, and coconut milk to the pot. Season with salt and black pepper.
4. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
5. Serve hot, garnished with fresh cilantro, and enjoy with rice or gluten-free naan.

This sweet potato and chickpea curry is a nutrient-packed, gluten-free option that’s perfect for Sunday dinner. The sweet potatoes provide natural sweetness while the chickpeas add protein and texture. The blend of spices creates a rich, comforting flavor profile that warms the soul. Paired with rice or gluten-free naan, it’s a satisfying meal that is easy to make and sure to become a staple.

Gluten-Free Zucchini Fritters

These gluten-free zucchini fritters are perfect for a light Sunday lunch or as a side dish. Crispy on the outside, soft on the inside, and full of flavor, they are easy to make and can be served with a dollop of sour cream or a squeeze of lemon.

Ingredients

• 2 medium zucchini, grated and excess water squeezed out
• 1/2 cup gluten-free all-purpose flour
• 2 large eggs, beaten
• 1/4 cup chopped green onions
• 1/2 cup grated Parmesan cheese (or dairy-free alternative)
• 1 tsp garlic powder
• Salt and black pepper to taste
• 2 tbsp olive oil for frying
• Sour cream or tzatziki, for serving (optional)

Instructions

1. In a large mixing bowl, combine the grated zucchini, gluten-free flour, beaten eggs, chopped green onions, Parmesan cheese, garlic powder, salt, and black pepper. Mix until combined.
2. Heat olive oil in a skillet over medium heat. Drop spoonfuls of the zucchini mixture into the skillet and flatten them with the back of the spoon to form patties.
3. Cook for 2-3 minutes per side or until golden brown and crispy.
4. Transfer the fritters to a paper towel-lined plate to remove excess oil.
5. Serve warm with a side of sour cream or tzatziki.

These gluten-free zucchini fritters are a delightful and versatile dish that’s perfect for a Sunday lunch or dinner. The combination of fresh zucchini and the crispy texture from frying makes them a favorite among both kids and adults. Serve with a side of sour cream or tzatziki for a refreshing touch, and enjoy a meal that’s easy, tasty, and packed with nutrients.

Gluten-Free Spaghetti Squash with Tomato and Basil Sauce

This gluten-free spaghetti squash with tomato and basil sauce is a fresh and healthy alternative to traditional pasta. Perfect for a Sunday dinner, this dish is light, packed with flavor, and easy to make.

Ingredients

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 can (14 oz) diced tomatoes
• 2 cloves garlic, minced
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil leaves, for garnish
• Grated Parmesan or dairy-free cheese, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside with olive oil and season with salt and black pepper.
2. Place the squash cut-side down on a baking sheet and roast for 30-35 minutes or until tender and easily shredded with a fork.
3. While the squash is roasting, prepare the sauce. In a saucepan over medium heat, add olive oil and sauté the minced garlic for 1-2 minutes. Add the diced tomatoes, basil, oregano, and red pepper flakes (if using). Simmer for 10-15 minutes, stirring occasionally. Season with salt and black pepper to taste.
4. Once the squash is done, use a fork to scrape out the strands and place them in a bowl.
5. Top the spaghetti squash with the tomato and basil sauce. Sprinkle with fresh basil leaves and grated cheese.

This gluten-free spaghetti squash with tomato and basil sauce is an easy, healthy, and satisfying dish that is perfect for a Sunday dinner. The natural sweetness of the squash pairs perfectly with the rich tomato and basil sauce, creating a meal that’s both hearty and light. It’s a great way to enjoy the flavors of pasta without the gluten, making it a delicious and nutritious option for any night of the week.

Note: More recipes​ are coming soon!