Spaghetti Squash With Tomatoes

"This is such a simple dish to make. It is loaded with flavor! Best when using fresh garden vegetables and herbs."
photo by eabeler photo by eabeler
photo by eabeler
photo by kamgriz photo by kamgriz
photo by eabeler photo by eabeler
photo by eabeler photo by eabeler
photo by Nimz_ photo by Nimz_
Ready In:
1hr 15mins




  • Cook squash til done using any method you prefer- bake, boil, steam, microwave.
  • When squash is nearly done, saute onion, green pepper and garlic in olive oil over medium heat until tender. (about 5 minutes).
  • Stir in tomatoes, salt and pepper, oregano and basil. Simmer together about 5 minutes more.
  • When squash is done, shred with fork, keeping it inside the shell. Toss with butter. Spoon mixture ontop of shredded squash, top with parmesan.

Questions & Replies

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  1. Wow! I had some leftover spaghetti squash from a previous recipe (which was terrible). Thought I would give this a try instead of throwing out the rest of the squash. I'm so glad I tried it. It was superb! Light and full of flavor! I omitted the butter and cheese (didn't have any), and it was still great. Thanks for sharing!
  2. This made a really delicious, light meal! It was great reheated the next day too.
  3. I love spaghetti squash and thought this was good. My husband who is not a fan of spaghetti squash loved this recipe! So I gave it five stars. According to my husband, the "normally flavorless squash tasted really good". If you like the flavor of spaghetti squash without the "frills" this may not be for you. It's certainly worth a try though.
  4. This is a wonderful, light side dish. Next time I will skip the green pepper, as it seemed to overpower the tomatoes and squash. Thanks for submitting the recipe!
  5. My first experience with Spaghetti Squash and I was very impressed. Loved the flavors in this dish. I can see all types of possibilities with fresh vegetables this summer. Thanks for sharing. I'll make this again. Made for PAC Spring 2010 :)


  1. Don't cut the squash in half from stem end to blossom end. The "spaghetti" fiber runs around the circumference. Instead cut the squash in half around the middle. You may have to cut a slice off the end so it sits evenly. By cutting it around the middle, you get nice long strands more like pasta. You can even twirl it!



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