Spaghetti Squash with Tomato Sauce is an ideal vegetable to use as a pasta alternative. This can be a spaghetti squash dish that will surprise your kids! Spaghetti squash is a delicious way to substitute eating real pasta, especially when you are looking for a light low-carb supper during weeknights, or just too tired to make a big dinner.
Cooking spaghetti squash is not complicated at all. In fact, this recipe is featured in most food magazines every year. We love it because it’s a quick and easy dish to make, and super easy to clean up too!
Just cut the squash in half, scoop out the seeds and lightly rub olive oil inside the flesh and bake for 35 to 45 minutes, until the squash softens when you press down on it. The cooking time will vary depending on the size of the squash.
Then take a fork and scrape the inside into “spaghetti like” strands, and serve in pasta bowls with some fresh marinara sauce on top and serve with some grated Parmesan cheese at the table.
SO delicious!
To make this squash dish fast and easier? I always have freshly made tomato sauce in my fridge, ready to use on recipes like this one.
A few weeks ago we posted our Mom’s Quick Marinara Sauce and thought we could offer you another idea to use her sauce. It is the perfect sauce to make this squash flavorful!
Spaghetti squash is healthy, super fast, and gluten-free!
The kids really love this dish because it was so different.
Try it!
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xo Anna and Liz
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Spaghetti Squash with Tomato Sauce
Author: 2 sisters recipes
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 2 to 4 servings
Spaghetti squash with tomato sauce is a delicious way to substitute eating real pasta, especially when you are looking for a light low-carb supper during weeknights, or just too tired to make a big dinner.
Ingredients
- 1 medium size spaghetti squash
- 2 Tbsp. olive oil
- 2 cups Mom's Quick Marinara Sauce, heated through
- salt and black pepper to taste
- grated Parmesan cheese for serving
- olive oil cooking spray
Instructions
- Preheat oven to 400 degrees.
- Cut the squash in half, lengthwise and scoop out the seeds and discard them.
- Drizzle some olive oil over the inside of squash and season with some salt and pepper.
- Spray a baking sheet with cooking spray.
- Place the squash, cut side down on a baking sheet and cover with foil wrap.
- Bake the squash for 35 to 45 minutes, (sometimes up to an hour) until the squash skin is soft when you press down on the squash. The baking time will vary depending on the size of the squash. Remove from oven and carefully turn them over.
- Using a fork, scrape the flesh creating strands of spaghetti. Place them into a large bowl. Cover to keep warm. When ready to serve, place the spaghetti squash into pasta bowls. Add some tomato sauce on top and sprinkle with Parmesan cheese and serve.
- Serves 2 to 4
This recipe was originally posted in 2012, all content and recipe are the same, only photos have been updated.
6 Comments
Aarthi
February 2, 2012 at 3:50 pmWow..You have made it perfectly..Totally YUMMY…Love it..Bookmarked..
Aarthi
http://www.yummytummyaarthi.com/
Shawn
February 6, 2012 at 5:24 pmOf all the things eaten by me, I've never had spaghetti squash…This has to change soon. Your dish looks divine!
annaliz
February 6, 2012 at 11:04 pmThanks Shawn its so easy and low in calories and fat!!
but best of all delicious!
Tricia @ saving room for dessert
May 2, 2012 at 12:30 pmThis is one of my favorite dishes! And yours looks lovely
Kitchen Belleicious
May 2, 2012 at 2:48 pmdelicious!