Spaghetti Squash with Tomatoes

Spaghetti squash has creamy yellow pulp that separates into strands upon baking giving this summertime squash its name. Here it's served with a chunky fresh tomato sauce.

Spaghetti Squash with Tomatoes
50 mins
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  • 2 1/2- 3 pounds spaghetti squash
  • 2 tablespoons water
  • 1/2 cup chopped red or green sweet pepper
  • 1/2 cup sliced green onions
  • 2 large tomatoes, chopped
  • 2 tablespoons snipped parsley
  • 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed
  • 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 1 tablespoon grated Parmesan cheese
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Wash spaghetti squash; halve lengthwise. Scoop out seeds. Place squash halves, cut side down, in a baking dish. Bake in a 350 degrees F oven for 30 to 40 minutes or until tender.
Meanwhile, in a medium nonstick skillet heat water. Add sweet pepper and green onions and cook for 2 minutes. Stir in tomatoes, parsley, dill, and basil. Simmer, uncovered, for 5 minutes more or until of desired consistency.
Using two forks, remove stringy pulp from spaghetti squash and place on a serving platter. Spoon tomato mixture over spaghetti squash. Toss to combine. Sprinkle with Parmesan cheese. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 66, Fat, total (g) 1, chol. (mg) 1, carb. (g) 13, fiber (g) 3, pro. (g) 2, vit. A (RE) 155, vit. C (mg) 35, sodium (mg) 52, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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