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December 31, 2015

Spaghetti Squash with Tomato Sauce

MAKES: 6, 1 cup servings

TOTAL TIME: 1 Hour, 30 Minutes


1 (3-pound) spaghetti squash

Cooking spray

1 tablespoon olive oil

2 garlic cloves, minced

1 (14.5-ounce) can no-salt-added diced tomatoes

1 (14.5-ounce) can diced tomatoes

1/2 cup chopped fresh basil, divided

6 tablespoons shredded pecorino Romano cheese


1. Preheat oven to 350°.

2. Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 1 hour or until tender.

3. Heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes; bring to a simmer. Cook for 15 minutes or until thickened. Remove from heat; stir in 1/3 cup basil.

4. Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands to measure about 5 cups. Divide squash evenly among 6 plates; top each serving with about 1/3 cup sauce and 1 tablespoon cheese. Top with remaining basil.


Calories: 136cal, Fat: 3g, Sat Fat: 2g, Cholesterol: 7mg, Sodium: 220mg, Carbs: 25g, Fiber: 5g, Sugars: 11g, Protein: 5g



Photo credit: Thriving Vegetarian on VisualHunt / CC BY

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