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Italian Spaghetti Squash

Judy in Delaware

"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."
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1 h 40 m servings 204 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pour water in baking dish and place halved squash cut-sides down in the dish.
  3. Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.
  4. 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.
  5. 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

Per Serving: 204 calories; 12.5 g fat; 22.4 g carbohydrates; 5.2 g protein; 20 mg cholesterol; 1230 mg sodium. Full nutrition

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Read all reviews 34
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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...

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 o...

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 o...

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 ke...

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 ...

I used diced tomatoes with roasted garlic, and added grilled chicken cubes and hot sauce

Perfect, nothing to change. I had a can of fire roasted toms + green chilies...that worked just fine.

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!

Delicious! Had only plain diced tomatoes and came out great! Adding to my repertoire...