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Spaghetti Squash

average rating is 3 out of 5, based on 150 votes

Indulge in a healthy and flavorful delight with our Spaghetti Squash recipe. With tender strands of roasted squash tossed in a savory tomato sauce, this dish offers a guilt-free twist on traditional pasta. Get ready to savor a low-carb, veggie-packed meal that will leave you satisfied and craving more.

Serving suggestions/tips:

Customize your spaghetti squash by adding your favorite veggies or protein, such as sautéed mushrooms, grilled chicken, or shrimp.

Top with a sprinkle of fresh herbs like basil or parsley for a burst of freshness.

Pair it with a side salad or garlic bread for a well-rounded meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Side Easy Vegan Egg-free Gluten-free Dairy-Free Low-carb Vegetarian Healthy Low-calorie Plant-based Clean eating Low-fat Nutritious Weight loss High-fiber Paleo-friendly Dairy-free Mediterranean Grain-free Keto-friendly Sugar-free Heart-healthy Balanced diet Light Antioxidant-rich Diabetic-friendly Quick and easy Nut-free High in vitamins Low sodium Low cholesterol

Ingredients

1 medium-sized spaghetti squash
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
1 can (14 oz.) diced tomatoes
1 teaspoon dried oregano
Salt and pepper to taste
Parmesan cheese (optional)

Directions

Preheat your oven to 400°F (200°C).
Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and pulp from the center using a spoon.
Brush the cut sides of the squash with olive oil and sprinkle with salt and pepper. Place the squash halves, cut side down, on a baking sheet lined with parchment paper or aluminum foil.
Roast the squash in the preheated oven for about 40-45 minutes, or until the flesh becomes tender and easily separates into spaghetti-like strands with a fork. The cooking time may vary depending on the size of the squash.
While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the diced onion and minced garlic, and sauté until they become soft and translucent.
Add the can of diced tomatoes and dried oregano to the skillet. Stir well and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 10-15 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
Once the spaghetti squash is cooked, remove it from the oven and let it cool for a few minutes until it's safe to handle. Use a fork to scrape the flesh of the squash, separating it into strands that resemble spaghetti.
Transfer the spaghetti squash strands to the skillet with the tomato sauce. Gently toss everything together until the sauce coats the squash evenly.
Serve the spaghetti squash in a bowl. If desired, sprinkle some Parmesan cheese on top for added flavor.