How many servings does this recipe make?

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

What ingredients do I need for Spaghetti Squash With Roasted Tomatoes?

You need 9 ingredients. The key ingredients include: 1 spaghetti squash (2 1/2 lb), ½ teaspoon salt, ½ teaspoon pepper, 4 cups grape tomatoes or 4 cups cherry tomatoes, halved, and more.

Is Spaghetti Squash With Roasted Tomatoes suitable as pasta & noodles?

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

How do I store leftover Spaghetti Squash With Roasted Tomatoes?

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

Spaghetti Squash With Roasted Tomatoes Recipe

Name: Spaghetti Squash With Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 spaghetti squash (2 1/2 lb); ½ teaspoon salt; ½ teaspoon pepper; 4 cups grape tomatoes or 4 cups cherry tomatoes, halved; 3 garlic cloves, minced; 1 tablespoon red wine vinegar; ¼ teaspoon hot pepper flakes; 1 (540 ml) can white kidney beans or 1 (540 ml) can navy beans, drained and rinsed; 3 tablespoons fresh parsley, chopped

Try this homemade Spaghetti Squash With Roasted Tomatoes recipe the whole family will love. Made with salt, pepper, grape tomatoes and garlic. Easy step…

This Spaghetti Squash With Roasted Tomatoes relies on simple, everyday ingredients such as spaghetti squash (2 1/2 lb), salt, pepper and garlic cloves, minced. It comes together quickly and makes 4 servings, at about 192 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

1 spaghetti squash (2 1/2 lb)
½ teaspoon salt
½ teaspoon pepper
4 cups grape tomatoes or 4 cups cherry tomatoes, halved
3 garlic cloves, minced
1 tablespoon red wine vinegar
¼ teaspoon hot pepper flakes
1 (540 ml) can white kidney beans or 1 (540 ml) can navy beans, drained and rinsed
3 tablespoons fresh parsley, chopped

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Quick Info

Servings
4 servings
Calories
192 kcal
Category
Pasta & Noodles

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