spaghetti squash recipe spaghetti
- The Best spaghetti squash recipe spaghetti
- Spaghetti Squash Spaghetti with Garlic Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Spaghetti Squash Spaghetti with Garlic Tomato Sauce Works
- ❓ Frequently Asked Questions About Spaghetti Squash Spaghetti with Garlic Tomato Sauce
The Best spaghetti squash recipe spaghetti
What really sold me on spaghetti squash, though, is how it fits into our family’s eating habits without feeling like a sacrifice. It’s lower in carbs than regular pasta, which is great for my husband who’s always watching his blood sugar, but it still has that same satisfying texture when you twirl it around your fork. Plus, it’s packed with vitamins and fiber, so I don’t have to guilt-trip myself over serving it with a little extra Parmesan. The kids don’t even realize they’re eating something healthy—they just think it’s fun to scrape out the squash and mix it with sauce. And honestly, that’s the kind of win I’ll take any day.
Spaghetti Squash Spaghetti with Garlic Tomato Sauce
A low-carb, gluten-free alternative to traditional spaghetti, featuring roasted spaghetti squash tossed in a rich garlic tomato sauce. This dish is light yet satisfying, perfect for a healthy weeknight dinner.
🥘Ingredients
- 1 medium spaghetti squash (about 3-4 lbs)
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, finely diced
- 1 (14 oz) can crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh basil, chopped (for garnish)
- ¼ cup grated Parmesan cheese (optional)
👨🍳Directions
-
1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
Cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard them. -
3
Drizzle the cut sides of the squash with 2 tbsp olive oil and season with ½ tsp salt and ¼ tsp black pepper. Place the squash halves cut-side down on the prepared baking sheet. -
4
Roast the squash in the preheated oven for 25-30 minutes, or until the flesh is tender and easily shreds with a fork. -
5
While the squash is roasting, prepare the sauce. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. -
6
Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in the crushed tomatoes, oregano, basil, red pepper flakes (if using), ½ tsp salt, and ¼ tsp black pepper. Simmer for 10 minutes, stirring occasionally. -
7
Once the squash is done roasting, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands, discarding the skin. -
8
Add the spaghetti squash strands to the skillet with the tomato sauce. Toss gently to combine and cook for 2-3 minutes until heated through. -
9
Divide the spaghetti squash spaghetti among plates. Garnish with fresh basil and grated Parmesan cheese (if using). Serve immediately.
🔧Equipment
- Cutting board
- Chef’s knife
- Large spoon or ice cream scoop
- Baking sheet
- Parchment paper
- Large skillet
- Wooden spoon
- Fork
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Spaghetti Squash Spaghetti with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Spaghetti Squash Spaghetti with Garlic Tomato Sauce
1. How do you cook spaghetti squash so it doesn’t turn out mushy?
To prevent mushy spaghetti squash, avoid overcooking it. Roast it at 400°F (200°C) for 30–45 minutes (depending on size) until tender but still slightly firm. Let it cool before scraping out the strands with a fork—this helps maintain texture. Avoid boiling, as it can make the strands soggy.
2. Can you eat the skin of spaghetti squash?
No, the skin of spaghetti squash is tough and not edible. Only the inner strands are meant to be eaten. After cooking, scoop out the flesh and discard the skin.
3. How do you store leftover cooked spaghetti squash?
Store cooked spaghetti squash in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months. Reheat gently in a skillet or microwave to avoid mushiness.
4. What’s the best way to cut spaghetti squash safely?
Use a sharp chef’s knife and cut the squash lengthwise (stem to end) for even cooking. To make it easier, microwave the whole squash for 2–3 minutes to soften it before cutting. Always stabilize it on a cutting board and slice away from your body.
5. Can you use spaghetti squash as a direct substitute for pasta?
Yes, but with some adjustments. Spaghetti squash has a milder flavor and softer texture than pasta, so it works best with bold sauces (like marinara or pesto) or in dishes where it’s mixed with other ingredients (e.g., stir-fries, casseroles). For a firmer bite, undercook it slightly.
