Roasted Spaghetti Squash With Tomato Sauce

This makes spaghetti squash super easy to prepare
spaghetti squash

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Instead of cutting the squash first, the squash gets roasted whole. Then, you'll cut into it after it’s done cooking. This makes spaghetti squash super easy to prepare. Top your squash with tomato sauce and Parmigiano-Reggiano cheese for some Italian flair. 

4
Servings
16
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 medium spaghetti squash
  • Salt, to taste
  • Pepper, to taste
  • 1 Cup store-bought tomato sauce
  • Parmigiano-Reggiano cheese, to finish

Directions

Preheat oven to 350 degrees F.

With a knife, prick the squash all over and place on a baking sheet.

Bake in the oven for about an hour or until the squash is fork tender; remember to turn the squash half way through the cooking time.

When the squash is out of the oven and cool enough for you to handle cut in half. Remove the seeds and shred the squash to make spaghetti like strands.

Add salt and pepper to taste and tomato sauce. Mix spaghetti squash and tomato sauce until all of the strands are well coated. Top with Parmigiano-Reggiano cheese and enjoy! 

Nutritional Facts

Carbohydrate, by difference
4g
3%
Protein
1g
2%
Vitamin A, RAE
20µg
3%
Vitamin C, total ascorbic acid
11mg
15%
Calcium, Ca
5mg
1%
Fiber, total dietary
1g
4%
Folate, total
5µg
1%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
21mg
3%
Sodium, Na
8mg
1%
Water
45g
2%

Spaghetti Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Spaghetti Squash Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.