Servings: 4

It’s squash season! What better way to celebrate than by swapping it with your spaghetti noodles? Add a little Parmesan cheese and tomato sauce, and you’ve got a dish that’ll rival your Mom’s go-to pasta recipe.

Nutritional Facts Per Serving*
Total Calories: 211 Protein: 8.6g Carbs: 25.1g Fat: 10.9g


  • 2 tbsp. olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 3 cups tomato sauce
  • 1/4 cup basil, chopped
  • 1 spaghetti squash, halved and seeded
  • 1/4 cup Parmesan cheese
  • Salt and pepper, to taste


  1. Preheat oven to 400°F. Brush halved and seeded squash with olive oil. Place on a baking sheet, cut side down. Roast until outside is slightly browned and inside can be pulled apart, about 30 to 40 minutes.
  2. While squash is roasting, heat 1 tbsp. of olive oil in a large pot. Add onion and cook for about 5 minutes, then add a garlic clove and cook for about 30 seconds. Next, add tomato sauce and bring to a boil. Reduce heat and simmer for about 15 minutes, then add basil, salt and pepper. Continue to simmer until squash is ready.
  3. Let squash cool until it can be touched, then scrape with a fork. Throw away skins.
  4. In a large pan, heat 1 tbsp. of olive oil. Add another garlic clove and cook for 30 seconds, then add squash. Cook until soft, about 2 to 3 minutes, then stir in Parmesan, salt and pepper.
  5. Top cooked squash with tomato sauce mixture and serve.
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