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Italian Spaghetti Squash

Italian Spaghetti Squash

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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Ingredients

1 h 40 m servings 204 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 1230 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pour water in baking dish and place halved squash cut-sides down in the dish.
  3. Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.
  4. Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture; season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.
  5. Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 27
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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...

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 o...

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 o...

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 ke...

I used diced tomatoes with roasted garlic, and added grilled chicken cubes and hot sauce

Perfect, nothing to change. I had a can of fire roasted toms + green chilies...that worked just fine.

Made this recipe with huge onion, four garlic cloves and a 28 oz can of tomatoes. I also added a little cheddar cheese along with the parmesan. Delicious! My husband and 9 month old loved it.

Really a delicious way to eat this squash, amazingly tastes a lot like spaghetti

Was very good. Can tweak it in lots of ways. Will make again.

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