Spaghetti Squash With Red Sauce

READY IN: 26mins
Recipe by superblondieno2

Spaghetti squash is my new favorite fun food. I never knew that there was a vegetable that was so much like pasta! This recipe won a Taste of Home competition and I can taste why! This simple vegetarian sauce is a great topper for the squash "This fabulous, meatless main dish is a great way to get the kids to eat lots of vegetables … and a great way for you to use some of the fresh harvest from your garden. — Kathryn Pehl, Prescott, Ariz."

Top Review by Compass34

A great meal for two! I par boil the squash in the microwave in 10 min increments until semi-soft, then finish off by roasting at 375 for 15 or so minutes. I had some fresh ground sweet italian sausage & started this in the frying pan while adding 2 cloves garlic, small bag of pearl onions, 1/2 diced green onion, 4 oz sliced button mushrooms-- saute all med. heat & add a spash or two of dry red wine. I added fresh oregano, sage, thyme & dry marjoram & parsley, added ground white pepper to taste. Once the wine cooks off added 1 tbsp brown sugar with ~ 2cups seeded, skinned tomatoes and 1 can italian herb tomato paste. I added milk until getting the desired sauce consistency. I seved as suggested here. Freshly grated parmesan on top! What a great pasta alternative (I am putting my husband on a diet w/out his knowing:) Priceless.

Ingredients Nutrition


  1. Cut squash in half lengthwise; discard seeds.
  2. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
  3. Meanwhile, in a large skillet, sauté tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender.
  4. Add tomato sauce; heat through.
  5. When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter and top with sauce.
  6. Sprinkle with Parmesan cheese if desired.

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