Simple Spaghetti Squash with Tomato Sauce Recipe
I just made this spaghetti squash with tomato sauce, and it has instantly become a new family favorite. It’s so satisfyingly wholesome, and the naturally sweet flavor of the squash pairs beautifully with the tangy, herbed tomato sauce.
It’s a guilt-free comfort meal that everyone devoured. If you enjoy creative and healthy dishes like this, you might also want to explore our guide for our Maple Mustard Roasted Carrots Recipe. This dish is definitely one for the recipe book!
Ingredients You’ll Need
Here are the simple ingredients required to bring this delicious dish to life. Using fresh, quality ingredients will make a noticeable difference in the final flavor.
- 1 medium-sized spaghetti squash – Look for one that is firm to the touch and has a uniform yellow color.
- 2 tablespoons olive oil – A good quality extra virgin olive oil will add a wonderful, subtle flavor.
- 1 onion, finely chopped – Yellow or white onions work well to build a savory base for the sauce.
- 2 cloves garlic, minced – Always use fresh garlic for the best, most aromatic flavor.
- 1 can (28 ounces) crushed tomatoes – This forms the heart of your sauce, giving it a rich texture.
- 1 tablespoon tomato paste – This deepens the tomato flavor and helps thicken the sauce.
- 1 teaspoon dried oregano – A classic herb that brings an earthy, Italian-style flavor.
- 1 teaspoon dried basil – Complements the oregano and adds a touch of sweetness.
- Salt and pepper to taste – Season as you go to get the balance just right.
- Fresh basil leaves for garnish – Adds a pop of color and a fresh, aromatic finish.
- Grated Parmesan cheese (optional) – For a salty, nutty flavor, I recommend grating your own from a block.
Note: The quantities above will yield approximately 4 servings.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour and 10 minutes
Equipment You Need
- Baking sheet: To roast the spaghetti squash halves evenly in the oven.
- Large skillet or pot: For simmering the tomato sauce to perfection.
- Sharp knife: Essential for safely cutting the tough spaghetti squash in half.
- Fork: Used to scrape the cooked squash flesh into spaghetti-like strands.
How to Make Spaghetti Squash with Tomato Sauce
This recipe is straightforward and perfect for a weeknight meal. Following these steps will help you create a delicious and healthy dish that feels like a classic comfort food. It starts with roasting the squash to tender perfection and preparing a simple, yet robust, tomato sauce while it bakes.
Step 1: Prepare and Roast the Squash
First, preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and use a spoon to scoop out the seeds and stringy pulp from the center. Brush the cut sides of the squash with about half of the olive oil and season them with salt and pepper.
Step 2: Bake the Squash Until Tender
Place the squash halves cut-side down on a baking sheet lined with parchment paper. This helps prevent sticking and makes cleanup easier. Bake for 40-50 minutes. You’ll know it’s done when the squash is tender enough to be easily pierced with a fork. Once cooked, remove it from the oven and let it cool slightly.
Step 3: Sauté the Aromatics
While the squash is in the oven, you can start the sauce. Heat the remaining olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, which usually takes about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
Step 4: Simmer the Tomato Sauce
Pour the crushed tomatoes into the skillet with the onions and garlic. Stir in the tomato paste, dried oregano, and dried basil. Season with salt and pepper to your liking. Bring the sauce to a gentle simmer, then reduce the heat and let it cook for at least 20 minutes. This allows the flavors to meld together beautifully.
Step 5: Create the Spaghetti Strands
Once the squash has cooled enough to handle, use a fork to scrape the inside flesh. As you rake the fork along the sides, the squash will naturally shred into long, thin strands that look just like spaghetti. This is the most satisfying part of the process!
Step 6: Combine and Serve
Arrange the spaghetti squash strands on plates or in bowls. Spoon the warm, rich tomato sauce generously over the top. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese, if you’re using it. Serve immediately and enjoy your healthy pasta alternative.
Additional Tips for Making This Recipe Better
After making this a few times, I’ve picked up a few tricks that really elevate the dish.
- I always roast the squash for the full 50 minutes to ensure it’s perfectly tender and easy to shred. An undercooked squash is tough and won’t give you those nice noodle-like strands.
- Don’t be shy with the seasoning. I taste the sauce a couple of times while it simmers and adjust the salt, pepper, and herbs as needed. A pinch of red pepper flakes adds a nice warmth.
- Letting the sauce simmer for an extra 10 minutes makes a big difference. It thickens up nicely and the flavors become much deeper and more developed.
- I find that adding a small pinch of sugar to the tomato sauce helps balance the acidity of the tomatoes without making it sweet.
Variations To Try
This recipe is a fantastic base, but you can easily adapt it to your taste or what you have on hand. For a heartier meal, add sautéed mushrooms, bell peppers, or spinach to the tomato sauce.
If you want more protein, stir in cooked lentils or top the dish with grilled chicken or shrimp. For a creamy twist, a splash of heavy cream or coconut milk in the sauce works wonders. There are endless possibilities when you explore different dinner recipes.
Serving Ideas
Presentation can make a simple meal feel special.
- Serve the spaghetti squash in its own shell for a fun and rustic look. Just scrape the strands inside the shell and top with sauce.
- Garnish with a drizzle of high-quality balsamic glaze for a touch of tangy sweetness.
- For dessert, a light and refreshing treat would be perfect. You could try our Lemon Garlic Roasted Chicken Legs Recipe for a delightful finish to your meal.
- Serve alongside a simple green salad with a light vinaigrette to complete the meal.
Calories Count
- Calories: Approximately 250 kcal per serving
- Carbohydrates: 35g
- Protein: 7g
- Fat: 10g
- Fiber: 9g
How to Store
Proper storage ensures your leftovers are just as delicious the next day.
- Refrigerating: Store leftover spaghetti squash and sauce separately in airtight containers in the fridge for up to 3 days.
- Freezing: The tomato sauce freezes wonderfully for up to 3 months. The cooked squash can also be frozen, but its texture may become slightly softer upon thawing.
- Reheating: Reheat the sauce on the stovetop and the squash in the microwave until warmed through.
Why You’ll Love This Recipe
Here are a few reasons why this spaghetti squash dish is sure to become a favorite:
- It’s a healthy comfort food: You get all the satisfaction of a pasta dish with fewer carbs and more nutrients.
- Incredibly simple to prepare: With minimal hands-on time, it’s a perfect meal for a busy weeknight.
- Easily customizable: You can add different vegetables, proteins, or herbs to make it your own.
- Dietary-friendly: It’s naturally gluten-free and can easily be made vegan by omitting the cheese.
Generic Details
When selecting a spaghetti squash, make sure it is heavy for its size and has a dry, hard rind free of soft spots. The key to getting perfect spaghetti-like strands is to not overcook the squash. It should be tender, but still have a slight bite to it.
If it’s too soft, the strands will be mushy. Also, letting the squash rest for a few minutes after it comes out of the oven makes it easier to handle and shred.
This dish is not only a great way to eat more vegetables but also a fun way to introduce a new texture and flavor to your family’s dinner rotation.
Spaghetti Squash with Tomato Sauce Recipe
Ingredients
Method
- First, preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and use a spoon to scoop out the seeds and stringy pulp from the center. Brush the cut sides of the squash with about half of the olive oil and season them with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. This helps prevent sticking and makes cleanup easier. Bake for 40-50 minutes. You’ll know it’s done when the squash is tender enough to be easily pierced with a fork. Once cooked, remove it from the oven and let it cool slightly.
- While the squash is in the oven, you can start the sauce. Heat the remaining olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, which usually takes about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Pour the crushed tomatoes into the skillet with the onions and garlic. Stir in the tomato paste, dried oregano, and dried basil. Season with salt and pepper to your liking. Bring the sauce to a gentle simmer, then reduce the heat and let it cook for at least 20 minutes. This allows the flavors to meld together beautifully.
- Once the squash has cooled enough to handle, use a fork to scrape the inside flesh. As you rake the fork along the sides, the squash will naturally shred into long, thin strands that look just like spaghetti. This is the most satisfying part of the process!
- Arrange the spaghetti squash strands on plates or in bowls. Spoon the warm, rich tomato sauce generously over the top. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese, if you’re using it. Serve immediately and enjoy your healthy pasta alternative.