Very tasty twist for spaghetti squash. This will serve four as a main course with crusty bread, or more as a side to your favorite meat entree. Leftovers reheat very well, too.

prep:
15 mins
cook:
1 hr 25 mins
total:
1 hr 40 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Pour water in baking dish and place halved squash cut-sides down in the dish.

  • Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.

  • Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture; season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.

  • Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

204.45 calories; 5.25 g protein; 22.42 g carbohydrates; 12.46 g fat; 19.67 mg cholesterol; 1229.77 mg sodium.Full Nutrition


Reviews (34)

Read All Reviews

Most helpful positive review

Bea
06/01/2015
I loved this idea and glad it was shared! I used 6 cloves garlic (I love garlic) and 6 green onions (all I had on hand). I didn't use any butter while sauting merely a tablespoon of olive oil. Once the garlic and onions were translucent I added 1 lb. lean ground beef seasoned it with about 2 tsps. garlic powder 2 tsps. onion powder 1 tsp. season salt and eyeballed some freshly ground black pepper. Once the meat was cooked thoroughly I added 4 tsps. dried basil & 2 tsps. dried oregano (a tip to get the flavor of dried spices to heighten rub the dried spices in your dry hands before placing in the recipe it releases the oils in the herbs) as well as one-fourth tsp. crushed red pepper (for some heat). I reduced the heat and let this simmer for about 5 minutes. Then I added 2-14.5 oz. cans of tomatoes including the juices (I LOVE tomatoes and chose 1 can of fire roasted tomatoes & 1 can petite diced tomatoes) as well as one-half can tomato paste (to add some body to the sauce as recommended by another reviewer). I let this simmer for about 10 minutes. Next I used a fork to pull the squash away from the skin. I then added the squash to the sauce mixture and stirred well to incorporate the squash well with the sauce. I then let it simmer for about 10 minutes. This yielded quite a bit and I froze half of it once it cooled the other half was demolished immediately!
(7)

Most helpful critical review

Jane Guzauskas Ruby
09/17/2014
The tomato sauce needed some tweaking. I added a can of tomato paste for sweetness and body. I added 1/8 tsp. of chili flakes for some bite. I used shredded Parmesan Romano and Asiago instead of grated Parmesan. I only needed half a spaghetti squash because I wanted the sauce to DOMINATE the dish (covered and refrigerated the rest for another day). Turned out very good--served with chicken Parmesan from this food site. A very satisfying meal without all the pasta!
(5)
43 Ratings
  • 5 Rating Star 26
  • 4 Rating Star 17
Bea
06/01/2015
I loved this idea and glad it was shared! I used 6 cloves garlic (I love garlic) and 6 green onions (all I had on hand). I didn't use any butter while sauting merely a tablespoon of olive oil. Once the garlic and onions were translucent I added 1 lb. lean ground beef seasoned it with about 2 tsps. garlic powder 2 tsps. onion powder 1 tsp. season salt and eyeballed some freshly ground black pepper. Once the meat was cooked thoroughly I added 4 tsps. dried basil & 2 tsps. dried oregano (a tip to get the flavor of dried spices to heighten rub the dried spices in your dry hands before placing in the recipe it releases the oils in the herbs) as well as one-fourth tsp. crushed red pepper (for some heat). I reduced the heat and let this simmer for about 5 minutes. Then I added 2-14.5 oz. cans of tomatoes including the juices (I LOVE tomatoes and chose 1 can of fire roasted tomatoes & 1 can petite diced tomatoes) as well as one-half can tomato paste (to add some body to the sauce as recommended by another reviewer). I let this simmer for about 10 minutes. Next I used a fork to pull the squash away from the skin. I then added the squash to the sauce mixture and stirred well to incorporate the squash well with the sauce. I then let it simmer for about 10 minutes. This yielded quite a bit and I froze half of it once it cooled the other half was demolished immediately!
(7)
kds2
09/29/2014
This was great! Even my husband liked it and he doesn't like squash! I did spice it up by using diced tomatoes with green chilies instead of stewed tomatoes. I sautéed chopped celery with the onions and added half a pound of cooked hot spiced sausage. I baked my squash 30 minutes longer as it was a good sized squash. I will make this again!!
(6)
Jane Guzauskas Ruby
09/17/2014
The tomato sauce needed some tweaking. I added a can of tomato paste for sweetness and body. I added 1/8 tsp. of chili flakes for some bite. I used shredded Parmesan Romano and Asiago instead of grated Parmesan. I only needed half a spaghetti squash because I wanted the sauce to DOMINATE the dish (covered and refrigerated the rest for another day). Turned out very good--served with chicken Parmesan from this food site. A very satisfying meal without all the pasta!
(5)
aagreen4915
05/15/2014
I liked the recipe a lot. The flavor was great I also added a bit more garlic and some oregano to give it an extra kick. It makes a lot of spaghetti which I was not prepared for but seems to keep for a couple days pretty well. The squash was a little crunchy for my taste so I definietly recommend cooking it the full 45 min and not 30 min like many other recipes say. I will definelty be making this again soon! Thinking about adding some turkey meatballs next time!
(3)
BevKat
11/12/2014
Perfect nothing to change. I had a can of fire roasted toms green chilies...that worked just fine.
(1)
Bartman
09/05/2015
I used diced tomatoes with roasted garlic and added grilled chicken cubes and hot sauce
(1)
J.d. Newsome
03/12/2017
Some friends gave us a speghetti squash We never had it before. I used this recipe today. WOW preffer this over pasta noodles! The squash was a little crunchy not sure if thats normal or not? But it sure was good!! Thanks for recipe!!
(1)
Tracy Beamesderfer Miller
06/12/2014
OMG delicious! I too added a bit more garlic and used fresh tomatoes instead of canned. Split the recipe to use vege chicken and regular chicken as well. So easy and incredibly delicious!
(1)
rdlexy
10/14/2014
This was very good. I definitely used extra garlic including some on the squash which I added butter to as well. I added some leftover shredded rotisserie chicken to the sauce to make it a complete meal and it made a large portion.