spaghetti squash with fresh tomato sauce

Spaghetti Squash with Fresh Tomato Sauce
Prep time
Cook time
Total time
Serves: 4
  • 1 small spaghetti squash (about 2 lbs)
  • 2 lbs vine-ripe tomatoes
  • 1 Tbsp extra virgin olive oil
  • ½ cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1 pinch of dried red pepper flakes
  • ½ tsp sea salt
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • 1 dash freshly ground black pepper
  1. Preheat the oven to 375ºF. Pierce the squash in half a dozen places with a thin knife. Bake the squash on a parchment lined baking sheet until it yields slightly when firmly pressed, 50 to 60 minutes.
  2. Blanch the tomatoes in boiling water for one minute, transfer to an ice bath, then peel. Halve, seed and dice the tomatoes.
  3. Heat the oil in a medium skillet over medium-high heat. Add the onion and sauté until translucent, about 4 minutes. Mix in the garlic and cook another 2 minutes, stirring constantly. Add the tomatoes, red pepper flakes, salt, basil and oregano. Cook, stirring until the tomatoes are tender and floating in juices (but still hold their shape), about 5 minutes. Season with black pepper.
  4. Halve the baked squash horizontally. Scrape out and discard the seeds. Using a fork, scrape out the squash in strands. Divide 4 cups of the squash among 4 deep pasta bowls. Spoon ¼ of the sauce over the squash in each bowl. Serve immediately.
Nutrition Information
Calories: 153 Fat: 5 g Carbohydrates: 27 g Sugar: 13 g Sodium: 342 mg Fiber: 7 g Protein: 3 g