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Spaghetti Squash With Tomato Sauce

This Spaghetti Squash with Tomato Sauce recipe is a healthier and low-carb alternative to traditional pasta that combines the natural sweetness of spaghetti squash with the rich flavors of a classic tomato sauce.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

For Spaghetti Squash:

  • 1 medium-sized spaghetti squash
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Tomato Sauce:

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 can 28 ounces crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Red pepper flakes optional, for heat
  • Fresh basil leaves for garnish

Instructions

Prepare the Spaghetti Squash:

  • Preheat oven to 400°F (200°C).
  • Cut spaghetti squash in half lengthwise, remove seeds.
  • Brush cut sides with olive oil, sprinkle with salt and pepper.
  • Place squash halves cut-side down on baking sheet.
  • Roast for 40-45 minutes until flesh is tender and shreds easily with a fork.

Make the Tomato Sauce:

  • Heat olive oil in saucepan over medium heat.
  • Sauté minced garlic for about 1 minute until fragrant.
  • Add crushed tomatoes, dried basil, dried oregano, salt, pepper, and red pepper flakes if using.
  • Simmer sauce for 15-20 minutes to meld flavors.

Scrape and Serve:

  • Use fork to gently scrape squash strands into noodles.
  • Divide squash strands onto plates.
  • Top with tomato sauce and garnish with fresh basil leaves.

Notes

  • Fluff up roasted spaghetti squash strands with a fork before adding sauce for even distribution.
  • Balance acidic sauce with a pinch of sugar or a drizzle of honey.