Italian Spaghetti Squash Recipe

Name: Italian Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water; 1 spaghetti squash, halved and seeded; 2 tablespoons butter; 1 tablespoon olive oil; 1 onion, diced; 1 clove garlic, minced; 1 (14.5 ounce) can diced tomatoes with onion, celery, and green pepper; 2 teaspoons dried basil; 1 teaspoon salt; 1 teaspoon ground black pepper; 1/4 cup shredded Parmesan cheese, plus more for topping

Servings: persons

1/2 cup water
1 spaghetti squash, halved and seeded
2 tablespoons butter
1 tablespoon olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes with onion, celery, and green pepper
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup shredded Parmesan cheese, plus more for topping

1
Preheat oven to 350 degrees F (175 degrees C).
2
Pour water in baking dish and place halved squash cut-sides down in the dish.
3
Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.
4
Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture; season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.
5
Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup water, 1 spaghetti squash, halved and seeded, 2 tablespoons butter, 1 tablespoon olive oil, and more.

Yes, Italian Spaghetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Spaghetti Squash

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