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!
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!
Perfect, nothing to change. I had a can of fire roasted toms + green chilies...that worked just fine.
pretty good spaghetti squash! Will be cooking this frequently! Though my squash needed more than 45 min, and there wasn't enough water so it ended up getting a little burnt. I'll add more water next time.
I loved this idea and glad it was shared!
I used 6 cloves garlic (I love garlic) and 6 green onions (all I had on hand). I didn't use any butter while sauting, merely a tablespoon of olive oil. Once the garlic and onions were translucent, I added 1 lb. lean ground beef, seasoned it with about 2 tsps. garlic powder, 2 tsps. onion powder, 1 tsp. season salt, and eyeballed some freshly ground black pepper. Once the meat was cooked thoroughly, I added 4 tsps. dried basil & 2 tsps. dried oregano (a tip to get the flavor of dried spices to heighten, rub the dried spices in your dry hands before placing in the recipe, it releases the oils in the herbs) as well as one-fourth tsp. crushed red pepper (for some heat). I reduced the heat and let this simmer for about 5 minutes.
Then I added 2-14.5 oz. cans of tomatoes, including the juices (I LOVE tomatoes and chose 1 can of fire roasted tomatoes & 1 can petite diced tomatoes), as well as one-half can tomato paste (to add some body to the sauce as recommended by another reviewer). I let this simmer for about 10 minutes.
Next I used a fork to pull the squash away from the skin. I then added the squash to the sauce mixture and stirred well to incorporate the squash well with the sauce. I then let it simmer for about 10 minutes.
This yielded quite a bit and I froze half of it once it cooled, the other half was demolished immediately!
It was really tasty! My first time making spaghetti squash and it was really good!
* 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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