Zoodles in Disguise: A Baked Spaghetti Day Delight!

 Did you know that January 4th is National Spaghetti Day? It’s the perfect occasion to celebrate one of the most beloved dishes in culinary history. But who says spaghetti always has to come from wheat? This year, I decided to honor Spaghetti Day with a creative twist: baked zucchini spaghetti!

This dish is not just a tribute to the classic pasta we all know and love but also a lighter, veggie-packed alternative that doesn’t compromise on flavor. Hidden beneath a golden layer of vegan parmesan, olives, and walnuts lies a bed of tender zucchini noodles coated in rich tomato sauce. It’s warm, comforting, and full of surprises—the perfect way to kick off the new year with a fresh spin on tradition.

Spaghetti Day is all about celebrating the versatility of this iconic dish, and what better way to do so than with a casserole that’s as beautiful as it is delicious? Let’s dig in and make this Spaghetti Day one to remember.

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Baked Zoodles

Ingredients

For the zucchini spaghetti:

• 4 medium zucchinis, spiralized
• 1/2 teaspoon salt

For the sauce and toppings:

• 1 1/2 cups tomato sauce (store-bought or homemade)
• 1/2 cup pitted black olives, sliced
• 1/3 cup walnuts, finely chopped
• 1/2 cup vegan parmesan (store-bought or homemade)
• 1 tablespoon olive oil (optional, for brushing)

Optional garnishes:

• Fresh basil leaves
• Red pepper flakes

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Instructions

1. Prepare the zucchini spaghetti:

   • Place the spiralized zucchini in a colander and sprinkle with salt. Let it sit for 10 minutes to release excess moisture. Gently squeeze the zucchini noodles with a clean towel to remove more water.

2. Assemble the dish:

   • Preheat your oven to 180°C (350°F). Line a baking dish with aluminum foil or lightly grease it.
   • Spread the zucchini noodles evenly in the baking dish. Pour the tomato sauce over the top, spreading it to cover the noodles completely.

3. Add toppings:

   • Scatter the olives and chopped walnuts over the tomato sauce. Sprinkle the vegan parmesan generously on top to create a uniform layer.
     
     
     

4. Bake:

   • Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and slightly crisp.

5. Serve:

   • Allow the dish to cool for 5 minutes before serving. Garnish with fresh basil leaves or a sprinkle of red pepper flakes, if desired. Slice through the toppings to reveal the zucchini spaghetti beneath.

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A Spaghetti Day Celebration Like No Other

National Spaghetti Day isn’t just a celebration of pasta—it’s a celebration of creativity in the kitchen. This baked zucchini spaghetti is a reminder that with a little imagination, you can reinvent a classic into something fresh, wholesome, and utterly delicious.

The golden topping of vegan parmesan, walnuts, and olives makes this dish a showstopper, while the hidden zucchini noodles underneath make it fun to serve and eat. Whether you’re hosting friends or enjoying a quiet evening at home, this dish is the perfect way to honor Spaghetti Day with a creative and satisfying twist.

So this January 4th, let’s raise our forks to spaghetti in all its glorious forms. Here’s to a year of delicious discoveries!