Italian Spaghetti Squash

Italian Spaghetti Squash

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Judy in Delaware 23

"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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1 h 40 m servings 204 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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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.


  • 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.


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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...

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...

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...

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

never made spaghetti squash before and this was AWESOME....the only thing I did different was to add sweet Italian sausage and Pablano peppers..will definitely make again

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

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 ...

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