Spaghetti Squash with Easy Tomato Sauce

Best spagetti squash! (click through for recipe)Spaghetti squash is awesome. Have you heard? If you've ever tried spaghetti squash before, then you are probably already a convert. If you haven't tried it, then you are a soon-to-be converted. 🙂

Seriously though, buy one at the grocery store or farmers market this week. It's tasty and also super healthy.Tips for roasting spagetti squash at homeSuper healthy-spagetti squash dinnersMaybe you haven't tried spaghetti squash yet simply because you're not sure how to cook one. Any kind of squash can be a little intimidating if you've never roasted one before. Here's what to do. Get a spaghetti squash and use a good knife to cut it in half. This can be a little difficult, so be sure to use a sharp knife and work slowly. Scoop out the seeds and insides (much like a pumpkin, if you've ever done that). Brush a few tablespoons of olive oil over the insides. Place in a baking pan, cut sides up. Bake at 375°F  for 45-50 minutes. Allow to cool enough for you to handle. Then, use a fork to shred the insides out of the shell. This will be easy as the squash will be soft. You can eat this with just a little salt + pepper (or maybe some feta if you're feeling a little fancy). Or, you can make easy tomato sauce. I mean, it makes sense, right? It's the all veggie version of traditional spaghetti. Easy homemade tomatoe sauceEasy Tomato Sauce, makes about 4 cups.

1 large can stewed whole tomatoes
1 tablespoon olive oil
1/2 yellow onion
2 cloves garlic
2-3 fresh basil leaves
salt + pepper

First cut an onion in half, remove the outside skin. Cut the garlic cloves in half as well. Heat the oil over medium heat and add the onion (cut side down) and garlic pieces. Cook for a minute or two. Add the can of tomatoes (with the juices) and the basil leaves. Cook over low/medium heat for 30 minutes. Remove the onion, garlic and basil leaves. Use a wooden spoon or immersion blender to mash up the tomatoes into a sauce. Season with salt and pepper. This is great on regular spaghetti, spaghetti sauce or gnocchi.How to cook spagetti squashServe warm spaghetti squash topped with hot tomato suace and parmesean cheese. Yum! Enjoy. xo. Emma

  • Spaghetti squash is my favorite part of the season! I seriously get more excited for spaghetti squash them pumpkin spice lattes.

  • My mom always made this while growing up. Fast version to cook the squash is to cut it in half, put into a pan and pour some water into the squash and bottom of pan. Wrap suran-wrap over the pan and put into the microwave for about 5-10mins. Fast and delish!

  • Hey! I’m trying this recipe as we speak (the squash is seriously in my oven), but I wanted to mention one thing. I lowered the temperature of the oven because of the olive oil. 375 degrees F is pretty close to the smoking point of olive oil if you don’t have really expensive stuff, so all I did was brought my oven down to 350. I’m going to be keeping an eye on it too but I just wanted to mention this for everyone else who’ll be trying this recipe. Other than that it looks amazing and I can’t wait to sneak it to my boyfriend tonight!

  • I’ve never heard about it! Well I’ve learnt something new thank to you 😀 here in Italy it’s impossible to find it.


  • Yummm never heard of spaghetti squash but I have to try some now, looks delcious! 🙂

  • I have yet to try and make spaghetti squash, but this looks delicious!


  • Oh wow, this sounds so good, I have never tried spaghetti squash before, now I have to do it. And a pinch of cinnamon for the tomato sauce sounds great, I also have to try this. I recommend a pinch of ground cumin for the tomato sauce, it makes the sauce taste so intense.

    Lots of love, Jess

  • I agree with you about the spaghetti squash. I’ve tried it a couple of times and it has fallen short of my expectations. Just too bland and soft or something. Just can’t get excited about it. I’ve also tried it with several sauce recipes and none of them really helped. My usual sauce includes ripe tomatoes, green peppers, onion, garlic, and almost every spice in my spice cabinet, and it tastes great with real spaghetti, but on the squash even that sauce doesn’t help. Just doesn’t excite me at sll.

  • I like it !

    This is my fashioblog on Blogspot follow me please !

  • Oooooh this looks so interesting! Thankyou!
    Love from Jasmine @

  • IDK. It looks good, but my mom used to make these when I was a kid and I HATED them. I might give it another go round though. She didn’t scoop it out of the rind, and made us eat the whole thing so maybe I just need to try a better recipe. 😛

  • This sounds like a great way to get my man to eat veggies. Any ideas for a german equivalent?

  • You can also just boil the spaghetti squash halves! After you cut in half and scoop out the insides, place both halves, skin side up in boiling water. You’ll need a pretty big pot to fit both, depending on the size squash you buy. Boil for about 15 minutes then check with a fork (flip over the squash half and poke!) If it still feels firm, flip back so skin side is up and continue boiling. Generally it can boil up to 30 minutes, I usually find at about 20 minutes mine are good to go. Then, when cool enough to handle, use a fork and begin scraping out the ‘spaghetti’ strands!

  • This looks so good! and so simple too! Would definitely have to try and give this a go.

  • I havn’t seen these in Denmark either. Maybe they will grow in the garden? Might be worth a try.

  • Or take the sauce to a whole new place with cinnamon! Seriously, give it a try. It does something with the tomatoes that makes it difficult to identify as the extra ingredient – like the tomato masks part of what we know to be cinnamon or something. But WOW what an awesome addition it is! I’ve been trying it in every tomato recipe!

  • I’ve made this exact dish for a few years! A nice addition is a portobello mushroom cap grilled and seasoned like a steak.

  • I am LOVING these veggie recipes! And perfect for us ladies trying to watch our figures! Thank you again! – Leith

  • I have been eating spaghetti squash the last couple of days; I always buy the biggest one!

    xo Jennifer

  • How interesting, I’m always missing my carbs, thanks for sharing!

  • I love vegetable pastas! I actually recently posted two vegetable pasta dishes: and

  • I’ve tried spaghetti squash, but everytime I try it, my tummy gets torn to shreds on the inside. I do have food allergies, but I can eat all sorts of squash and not have tummy problems. I don’t know if I’m preparing it right or not. Has anyone else had this problem?


  • I am not a fan of spaghetti squash. I have tried it a few times with different sauces and seasonings, but I hate the texture and the flavor of it. I love my veggies, but not this one. Sorry but this recipe might be too simple and bland for someone trying spaghetti squash for the first time. I would recommend adding more herbs, garlic, salt and spices when you initially roast the spaghetti squash and make sure your sauce is full of flavor. Try adding a bay leaf, some fresh oregano and a pinch of sugar while simmering the tomatoes with the onions, garlic and basil. Also, I wouldn’t take out the garlic, onion and basil before blending. The more flavor you can add to a can of tomatoes the better it will taste. Just some suggestions from my own experience. Happy cooking!!

  • Oh here is something new to try ! Thanks for this girls

    Moon calendar for beauty care in October, today

  • I feel your pain! Hopefully we’ll find some soon, please let us know if you read this and know where to find one!

  • I have seriously had a spaghetti squash phobia for years. A vegetable that looks like pasta? I just don’t know. But this looks delicious. Maybe I’ll have to break down and give it a try…

  • This looks incredible!!! Oh my goodness, so so yummy!

    xo, Juliette Laura

  • i’ve been wanting to try this for awhile, thanks for reminding me!

  • I bet this tastes amazing!
    I’ve never seen spaghetti squash for sale in the UK is there another name it goes by? any UK people have any hints as to where I’d find one?

  • Oh my how unique! This looks SO good! Thanks for sharing! 🙂

  • I love spaghetti squash I grow it in my garden every year. I have another REALLY easy way to prepare it if you don’t have an hour to spare. You get the WHOLE squash, poke a ton of holes in it all over the place stick it in the microwave (I Know MW but its good i promise) for 5 minutes then flip over and cook another 5 minutes. Take out cut in half, scoop seeds out, then take the squash out already to eat 🙂 EASY and yummy.

  • had spaghetti squash for the first time this summer, and as you said, i am a convert! so versatile and wonderful

  • Yum! Looks delicious! I haven’t spaghetti squash since I was a kid, but I’ve been seeing lots of tasty looking recipes for it lately, so I’m guessing I’ll be picking one up soon!


  • It looks great and supper healthy! I have to try it! perfect for the season!

    Rosene 🙂

  • This looks delicious and I’ve also been looking for a simple pasta sauce recipe! I love this!

    Jamie @
    The Growing Up Diaries

  • I have never tried spaghetti squash but always have wanted to. It just always seemed so intimidating. Boy, do I feel silly after seeing how easy it is to do! Thanks for sharing this. I cannot wait to try! 🙂

This site uses Akismet to reduce spam. Learn how your comment data is processed.