Rating: 4.5 stars
80 Ratings
  • 5 star values: 64
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

A healthy low-carb dish every one likes. I have taken it to pot-lucks and people love it. Ground beef or Italian sausage can be added. I have even used leftover spaghetti sauce in this.

Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
5 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.

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  • Pierce spaghetti squash in several places with a knife. Microwave on medium-high, rotating every 5 minutes, until tender, 10 to 15 minutes. Remove from microwave. Let cool until easily handled, 5 to 10 minutes.

  • Cut squash in half and scoop out seeds. Scrape insides of squash into spaghetti strands with a fork. Transfer to the greased baking dish.

  • Pour tomatoes, 3/4 cup Parmesan cheese, oregano, basil, garlic, and salt over spaghetti squash; mix well. Sprinkle remaining 1/4 cup Parmesan cheese on top.

  • Bake in the preheated oven until golden and bubbly, 45 to 60 minutes.

Nutrition Facts

95 calories; protein 5.4g; carbohydrates 10.4g; fat 3.5g; cholesterol 8.8mg; sodium 472.8mg. Full Nutrition
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