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Spaghetti Squash With Fresh Tomato Sauce


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  • 3 pound spaghetti squash
  • 2 pounds tomatoes
  • 1 tablespoon olive oil
  • 1/3 cup sliced green onions
  • 1 garlic clove minced
  • 2 tablespoons minced fresh basil (or 2 tspns dried basil, crushed)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 teaspoon Splenda


Servings 4


Step 1

Halve squash lengthwise; scoop out seeds. Place squash, cut-side down, in a baking dish. With a fork, prick the skin all over. Bake in a preheated 350 degree oven for 30 to 40 minutes, or till tender.

Meanwhile, for sauce, fill a large saucepan with water; bring to boiling. Core tomatoes; plunge into boiling water for 30 seconds to loosen skins. Transfer tomatoes to a colander; rinse with cool water. When tomatoes are cool enough to handle, remove skin. Halve peeled tomatoes crosswise. Squeeze out seeds; discard. Chop tomatoes; set aside.

In a large skillet heat oil; cook and stir green onions and garlic for 2 minutes. Add tomatoes, basil, salt, Splenda, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for about 5 minutes, or till mixture is of desired consistency.

Using a fork, separate the squash pulp into strands; mound on a serving platter. Spoon tomato sauce over squash.

This recipe yields 4 servings; 12 carb grams per serving.

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