Name: Spaghetti Squash with Tomato Basil Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Italian
Ingredients: 1 medium spaghetti squash; 2 tbsp olive oil; 1 small onion, finely chopped; 3 garlic cloves, minced; 4 large ripe tomatoes, diced (or 1 can crushed tomatoes); 1/2 cup fresh basil leaves, chopped; 1 tsp dried oregano; 1/2 tsp red pepper flakes (optional); Salt and pepper to taste; Parmesan or vegan cheese (optional, for garnish)

Spaghetti Squash with Tomato Basil Sauce is a delicious, low-carb twist on a classic Italian favorite. The roasted squash strands mimic spaghetti, providing a healthy, gluten-free base for a rich, savory tomato basil sauce.

This dish is perfect for weeknight dinners or special occasions, offering a satisfying combination of flavors and textures. With simple ingredients like ripe tomatoes, fresh basil, garlic, and olive oil, this recipe bursts with Mediterranean charm. It’s easy to prepare, versatile, and packed with nutrients. Whether you’re following a specific diet or simply want a lighter pasta alternative, this dish is sure to impress.

Recipe Tips and Tricks:

Roast the spaghetti squash cut-side down for even cooking.
Scrape the squash gently to get long, noodle-like strands.
Fresh basil and ripe tomatoes enhance the flavor of the sauce.
Add a pinch of red pepper flakes for some heat.
Garnish with Parmesan or vegan cheese for extra richness.

Yield: 4 servings

Spaghetti Squash with Tomato Basil Sauce

A healthy, gluten-free spaghetti squash recipe topped with homemade tomato basil sauce, perfect for a light, flavorful dinner.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 5 minutes

Total Time 1 hour 5 minutes

Ingredients

1 medium spaghetti squash
2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
4 large ripe tomatoes, diced (or 1 can crushed tomatoes)
1/2 cup fresh basil leaves, chopped
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
Parmesan or vegan cheese (optional, for garnish)

Instructions

Prepare the squash: Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove seeds. Drizzle with 1 tbsp olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 40-45 minutes until tender.
Make the sauce: While the squash is roasting, heat 1 tbsp olive oil in a pan over medium heat. Sauté onion and garlic until fragrant. Add tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 15-20 minutes until thickened. Stir in fresh basil.
Assemble: Use a fork to scrape spaghetti-like strands from the squash. Plate the strands and top with tomato basil sauce. Garnish with cheese if desired.
Serve immediately and enjoy!

Notes

This recipe is easily customizable—add grilled chicken or sautéed mushrooms for extra protein and texture.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 192Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 1mgSodium 198mgCarbohydrates 27gFiber 6gSugar 13gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.