This low-carb dish has great flavors with all the flavors of a classic Italian dish: tomatoes, mozzarella, onions, garlic, and basil. The spaghetti squash takes the place of pasta, and is so good you won't even miss the pasta. And you can play with this forgiving recipe to include other vegetables and cheeses to suit your taste buds!


Recipe Summary

20 mins
1 hr 5 mins
10 mins
1 hr 35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • Prick squash skin all over. Rub cut sides of the halved garlic over the flesh. Lightly brush each squash half with some olive oil. Place cut side-down in a 3-quart baking dish.

  • Bake in the preheated oven until tender, 45 to 60 minutes. Let cool until easily handled. Separate the squash flesh into strands using a fork. Leave strands in the shells.

  • Divide mozzarella cheese between the shells. Toss lightly. Press mixture up the sides of the shells.

  • Combine remaining olive oil, tomatoes, pine nuts, green onions, basil, and minced garlic in a bowl. Divide tomato mixture between the shells. Sprinkle Parmesan cheese on top. Return squash halves to the baking dish.

  • Continue baking until filling is heated through, about 20 minutes.

Cook's Notes:

To save time, you can cook the squash in the microwave, but you will lose some of the flavor from roasting it in the oven. Prick whole squash several times with a sharp knife. Place squash in a microwave-safe baking dish. Cook, uncovered, on 100% power until tender, 15 to 20 minutes. Let stand for 5 minutes. Halve squash lengthwise and remove seeds. Prepare filling and heat as above.

Substitute walnuts for the pine nuts and parsley for the basil, if desired.

Nutrition Facts

300 calories; protein 14g; carbohydrates 16.8g; fat 21.5g; cholesterol 20.3mg; sodium 241.2mg. Full Nutrition