Italian Spaghetti Squash Recipe - Allrecipes.com
Italian Spaghetti Squash Recipe
  • READY IN ABOUT hrs

Italian Spaghetti Squash

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 25 mins
  • READY IN

    1 hr 40 mins

Directions

  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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Reviews More Reviews

Sep 29, 2014

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!!

 
Sep 17, 2014

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!

 
Nov 12, 2014

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

 
Oct 13, 2014

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.

 
Aug 25, 2014

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.

 
Jun 12, 2014

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!

 
May 15, 2014

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!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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