Spaghetti Squash Italian Style

Total Time
Prep 15 mins
Cook 30 mins

From the South Beach Diet.

Ingredients Nutrition


  1. Cut the squash in half lengthwise and remove seeds.
  2. Place cut sides down in a glass baking dish.
  3. Add 1/4 cup water and cover with plastic wrap.
  4. Microwave on high for 8-10 minutes until tender; cool.
  5. In a large skillet, heat 1 tablespoons of oil.
  6. Add the onion and cook until translucent.
  7. Add the zucchini and cook for 4-5 minutes until the zucchini begins to brown.
  8. Add the tomatoes, salt and pepper.
  9. Reduce the heat; simmer gently for 10 minutes.
  10. Using a fork, scrape the squash strands into a bowl.
  11. Toss with the remaining oil.
  12. For presentation you can do two things.
  13. Just toss the squash with the cooked vegetables and sprinkle with cheese or as recommended in the book: Mound the squash in the center of 4 pasta bowls.
  14. Spoon the vegetable mixture around the squash.
  15. Drizzle with more oil if desired, and garnish with parmesan cheese.
  16. Add the lemon slices.


Most Helpful

Microwaving is definitely the way to go when cooking spaghetti squash. I also used fresh spinach rather than zucchini and canned Italian style tomatoes. Very good.

sugarpea January 16, 2007

YUM! I also used a can of italian diced tomatoes, and I didn't have zucchini so I used a 10 oz package of frozen chopped spinach (thawed it before adding to the skillet). It was soooooo good, and incredibly easy. Wonderful quick busy-week dinner. Thank you!

Kiki Freebird December 08, 2006

I was checking Zaar for spaghetti squash recipes, and fortunately for me, I found yours! Absolutely delicious! I did use canned Italian stewed tomatoes instead of fresh roma's, but, the dish still turned out so good. Tis easy, tasty, and quick to the table. You've got a keeper in this one! Thanks, Laudee

Laudee January 16, 2005

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