Spaghetti Squash with Tomato and Basil Sauce

Spaghetti Squash with Tomato and Basil Sauce

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This Spaghetti Squash with Tomato and Basil Sauce recipe is a delicious, low-calorie alternative to traditional pasta. It features roasted spaghetti squash topped with a homemade tomato and basil sauce, offering a gluten-free, nutritious meal that doesn't skimp on flavor.


  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • Handful of fresh basil leaves, chopped
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional for topping)


  1. Roast the Squash: Preheat the oven to 400°F (200°C). Halve the spaghetti squash and scoop out the seeds. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 40 minutes, or until tender.
  2. Prepare the Sauce: While the squash is roasting, heat the remaining olive oil in a saucepan over medium heat. Add the onion and garlic and sauté until translucent. Stir in the crushed tomatoes and simmer for 20 minutes. Add the chopped basil, and season with salt and pepper to taste.
  3. Serve: Once the squash is cooked, use a fork to scrape the inside to create the "spaghetti." Top with the tomato basil sauce and grated Parmesan cheese if desired.

Nutritional Information

Calories: 200 per serving
Protein: 4g
Fat: 9g
Carbohydrates: 28g
Fiber: 6g
Sugar: 12g

Health Benefits

  • Low Calorie: Spaghetti squash offers a low-calorie alternative to traditional pasta, ideal for weight management.
  • High in Fiber: Both squash and tomatoes are high in fiber, which aids in digestion and provides a feeling of fullness.
  • Rich in Vitamins: Rich in vitamins A and C, which are important for immune function and skin health.
  • Heart Health: Olive oil and tomatoes contribute to heart health due to their content of healthy fats and lycopene, respectively.

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