Recipe by Judy in Delaware
"Very tasty twist for spaghetti squash. This will serve four as a main course with crusty bread, or more as a side to your favorite meat entree. Leftovers reheat very well, too."
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spaghetti squash, halved and seeded
1 (14.5 ounce) can
diced tomatoes with onion, celery, and green pepper
ground black pepper
shredded Parmesan cheese, plus more for topping
This was great! Even my husband liked it and he doesn't like squash! I did spice it up by using diced tomatoes with green chilies instead of stewed tomatoes. I sautéed chopped celery with the onions and added half a pound of cooked hot spiced sausage. I baked my squash 30 minutes longer as it was a good sized squash. I will make this again!!
The tomato sauce needed some tweaking. I added a can of tomato paste for sweetness and body. I added 1/8 tsp. of chili flakes for some bite. I used shredded Parmesan, Romano and Asiago instead of grated Parmesan. I only needed half a spaghetti squash because I wanted the sauce to DOMINATE the dish (covered and refrigerated the rest for another day). Turned out very good--served with chicken Parmesan from this food site. A very satisfying meal without all the pasta!
Perfect, nothing to change. I had a can of fire roasted toms + green chilies...that worked just fine.
This was very good. I definitely used extra garlic including some on the squash which I added butter to as well. I added some leftover shredded rotisserie chicken to the sauce to make it a complete meal and it made a large portion.
I used a can of stewed Italian tomatoes because that's what I had on hand. I drained them though so it wasn't so juicy. Was very good, will make again.
OMG, delicious! I, too, added a bit more garlic and used fresh tomatoes instead of canned. Split the recipe to use vege chicken and regular chicken as well. So easy and incredibly delicious!
I liked the recipe a lot. The flavor was great, I also added a bit more garlic and some oregano to give it an extra kick. It makes a lot of spaghetti which I was not prepared for but seems to keep for a couple days pretty well. The squash was a little crunchy for my taste so I definietly recommend cooking it the full 45 min and not 30 min like many other recipes say. I will definelty be making this again soon! Thinking about adding some turkey meatballs next time!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Spaghetti Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 112
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