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Spaghetti Squash with Fresh Tomato Sauce

Source: Cooking at a Glance - Vegetables & Grains
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour
  Makes 6 side-dish servings
Spaghetti squash, a bright yellow, football-shaped vegetable, has a pale yellow stringy flesh that resembles spaghetti when cooked. After baking, run the tines of a fork down the inside of the squash to separate it into strands.
3 pound spaghetti squash
2 pounds tomatoes
1 tablespoon olive oil or cooking oil
1/3 cup sliced green onions
1 clove garlic, minced
2 tablespoons minced fresh basil or 2 teaspoons dried basil, crushed
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
Spaghetti Squash with Fresh Tomato Sauce Recipe at
Halve squash lengthwise; scoop out seeds. Place squash, cut-side down, in a baking dish. With a fork, prick the skin all over. Bake in a preheated 350 degrees F oven for 30-40 minutes, or till tender.

Meanwhile, for sauce, fill a large saucepan with water; bring to boiling. Core tomatoes; plunge into boiling water for 30 seconds to loosen skins. Transfer tomatoes to a colander; rinse with cool water. When tomatoes are cool enough to handle, remove skin. Halve peeled tomatoes crosswise. Squeeze out seeds; discard. Chop tomatoes; set aside.

In a large skillet heat oil; cook and stir green onions and garlic for 2 minutes. Add tomatoes, basil, salt, sugar, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for about 5 minutes, or till mixture is of desired consistency. Using a fork, separate the squash pulp into strands; mound on a serving platter. Spoon tomato sauce over squash.

Recipe reprinted by permission of Fine Cooking. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Hot Tomatoes
 Hearty Squash Sides
Nutrition Facts per Serving
Yield:   Makes 6 side-dish servings
Calories: 128
Sodium: 441mg
Fiber: 5g
Carbohydrates, Total: 24g
Protein: 3g
% Cal. from Fat: 28%
Fat. Total: 4g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Karen, MA Reviewed: 07/09/2013
The recipe is truly delicious, even the mixer of cherry tastes awesome instead of tomotoes.
6 people gave this Cheers. Click here to Cheer this review. Report Violation
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