Spaghetti squash is a wonderful vegetable to cook and once you try it, you may be hooked. This healthy alternative to pasta is lower in calories and carbs, and it pairs beautifully with simple, fresh ingredients.
Healthy Spaghetti Squash Recipe
If you want a quicker method than roasting, try microwaving the squash. Microwaving saves time while still preserving the squash’s sweet, delicate flavor. For a step-by-step microwave tutorial, follow the microwave spaghetti squash method. When we want a healthier, low-carb substitute for spaghetti, our baked spaghetti squash with simple, fresh toppings is always a go-to. It makes a satisfying, wholesome dinner.
Video: how to bake spaghetti squash in the oven:
Tips for Spaghetti Squash Toppings
- Classic tomato-based pasta sauce is a favorite topping for baked spaghetti squash, but many other sauces work well, from pesto to a light garlic and olive oil mix.
- Cheese: Sprinkle grated Parmesan or another melting cheese for richness.
- Fresh herbs: Basil, parsley, or oregano brighten the dish and add aroma.
- Extra tomatoes add acidity and sweetness. For a more elevated version, roast cherry tomatoes first—juicy roasted tomatoes paired with spaghetti squash make an elegant, healthy meal ready in under an hour.
- Explore more recipes using spaghetti squash for different flavor combinations and ideas.
Baked Spaghetti Squash with Fresh Tomatoes and Parmesan Cheese
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Ingredients
- 2 lbs. spaghetti squash , approximately
- 2 Tablespoons olive oil , divided
- 1/2 onion , diced
- 3 cloves garlic , finely minced or crushed
- 1 cup cherry tomatoes , halved
- 3/4 cup parmesan cheese , or cheese of choice
- 1/2 cup fresh chopped basil leaves
- 1 teaspoon kosher salt , or more to taste
- fresh cracked black pepper , to taste
Instructions
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Preheat oven to 375°F (190°C). Lightly oil a sheet pan with 1 tablespoon of olive oil.
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Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and fibers, then place the squash halves cut-side down on the prepared sheet pan.
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Bake for 45 minutes to 1 hour, until the flesh is tender and separates into strands easily with a fork. When cool enough to handle, loosen the strands with a fork and set them aside.
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Heat a large sauté pan over medium heat. Add the remaining 1 tablespoon olive oil, then sauté the onion and garlic until softened.
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Add the cherry tomatoes and cook until they soften, about 2–3 minutes.
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Stir in the spaghetti squash strands and the salt, and heat through—this usually takes less than a minute.
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Remove from heat and gently fold in the Parmesan and basil. Adjust seasoning with additional salt and freshly cracked black pepper to taste, then serve.
Video
Nutrition Information per Serving
This recipe was originally published in 2018 and was republished with updated photos. Try pairing it with a low-carb tomato sauce or other favorite sauces to vary the flavors.