Spaghetti squash is such a fantastic vegetable to cook and once you make it, you’ll be obsessed. Recipes with spaghetti squash can be low fat and healthy.
If you don’t want to turn on the oven or if you’re needing a quicker option, try microwaving the spaghetti squash. It takes less time and the flavors of the spaghetti squash are still super delicious! Here’s the link and tutorial on how to microwave your spaghetti squash. When we’re craving spaghetti but wanting something healthy and low carb alternative to pasta, baked spaghetti squash is always on the top of our list. This vegetable is incredible and not only is spaghetti squash easy to bake, it’s tender and makes the perfect dinner.
Here’s a video on how to bake spaghetti squash in the oven:
Some favorite toppings to add to baked spaghetti squash recipes is normally our favorite pasta sauce, maybe some grated cheese and it’s a low fat dinner recipe in less than one hour. But when we get our hands on some fresh tomatoes and basil, it’s another favorite way to whip up a healthy dinner. 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! Here’s more great spaghetti squash recipes, including a great spaghetti squash with sausage & parmesan recipe.
Nothing beats tried and true kitchen tools and products, plus a little bonus of some of our favorites for entertaining. Here’s some of the favorites:
Easy spaghetti squash recipe that's healthy and delicious.
- 3 lbs. spaghetti squash , approximately
- 2 Tablespoons olive oil , divided
- 1 small onion , diced
- 3 cloves garlic , finely minced or crushed
- 1 cup cherry tomatoes , halved
- 3/4 cup (60g) coarsely grated Parmigiano Reggiano , 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
- 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).