Spaghetti squash with tomato basil sauce
by Gina Jantzen

URL Source:
Source: Cooking Light, March 2012 (with modifications)
Course: Sides
Cuisine: Italian
Food Group: Vegetable
Serves: 4


1 (3 lb) spaghetti squash
1-2 tablespoon(s) Olive oil
3-4 clove(s) garlic, minced
2 14.5 oz. cans of diced tomatoes
1/3 cup(s) chopped fresh basil
Pecorino romano cheese


  1. 1. Preheat oven to 350°.
  3. 2. Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, on a baking sheet coated with olive oil. Bake at 350° for 1 hour or until tender.
  5. 3. Heat 1-2 Tbs olive oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes; bring to a simmer. Cook for 15 minutes or until thickened. Remove from heat; stir in 1/3 cup basil.
  7. 4. Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands to measure about 5 cups. Divide squash evenly among 4 plates; top each serving with about 1/3 cup sauce and 1-2 tablespoons of cheese.