Baked Spaghetti Squash with Fresh Tomatoes and Parmesan Cheese

Spaghetti squash is such a fantastic vegetable to cook and once you make it, you’ll be obsessed. Recipes with this healthy spaghetti squash can be low fat and lower carb than regular pasta.

Healthy Spaghetti Squash Recipe

If you don’t want to turn on the oven or if you’re needing a quicker option, try microwaving it. This process takes less time and the flavors of the squash are still super delicious! Here’s the link and tutorial on how to microwave it. When we’re craving spaghetti but wanting something healthy and low carb alternative to pasta, our baked spaghetti squash recipe is always on the top of our list. What a fantastic dinner!

Video: how to bake spaghetti squash in the oven:

Tips for Spaghetti Squash Toppings

• Some favorite toppings to add to baked spaghetti squash recipes is normally our favorite pasta sauce. There’s some other great sauces to try.
• Cheese: Add some grated parmesan cheese. Or any nice melting cheese is great.
• Fresh herbs: when we get our hands on some fresh herbs like basil, it’s another favorite way to whip up a healthy dinner. The fragrant herbs are amazing.
• Extra fresh tomatoes for more flavor. If you want to take it up a notch, try roasting the tomatoes too! Juicy, ripe and roasted cherry tomatoes with the spaghetti squash is a fabulous elegant meal that’s healthy and delicious! It’s a low fat dinner recipe in less than one hour. Hope you enjoy this easy spaghetti squash recipe.
• Here’s more great spaghetti squash recipes, including a great spaghetti squash with sausage & parmesan recipe.

Baked Spaghetti Squash with Fresh Tomatoes and Parmesan Cheese

Yield: 6 servings

Total Time: 1 hour hr 15 minutes mins

Easy spaghetti squash recipe that's healthy and delicious. 

5 from 6 votes

(click on stars to rate)

Print Recipe Leave a Review Pin Recipe

Ingredients

• 2 lbs. spaghetti squash , approximately
• 2 Tablespoons olive oil , divided
• 1/2 onion , diced
• 3 cloves garlic , finely minced or crushed
• 1 cup cherry tomatoes , halved
• 3/4 cup parmesan cheese , or cheese of choice
• 1/2 cup fresh chopped basil leaves
• 1 teaspoon kosher salt , or more to taste
• fresh Cracked Black Pepper , to taste

Instructions 

• Preheat Oven to 375°F. Oil a sheet pan with 1 tablespoon of olive oil.
• Carefully cut spaghetti squash in half lengthwise.  Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
• Bake for 45 minutes to 1 hour, or until the squash flesh becomes tender and separates easily into strands with a fork. When cool enough to handle, gently loosen the "spaghetti strands" from the shells using a fork. Set aside.
• Heat a large saute pan over medium heat. Add remaining 1 tablespoon of olive oil and then add onions and garlic.
• Cook until soft, stirring every 30 seconds, then add tomatoes. Cook tomatoes until tender, about 2-3 minutes. 
• Add spaghetti squash strands and salt to the tomato mixture and continue cooking until the spaghetti squash is heated through (usually less than a minute.)
• Remove pan from heat. Gently fold in the cheese and fresh basil.  Season with additional salt and pepper to taste (optional).

Video

Nutrition Information per Serving

Calories: 142kcal, Carbohydrates: 12g, Protein: 6g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 9mg, Sodium: 616mg, Potassium: 235mg, Fiber: 2g, Sugar: 5g, Vitamin A: 506IU, Vitamin C: 9mg, Calcium: 189mg, Iron: 1mg

Course: Main Course

Cuisine: Gluten-free, Low Carb, Paleo, Vegetarian

Calories: 142

This recipe was originally published in 2018 and re-published in 2021 with updated photos Try our low carb tomato sauce with for this recipe.