Tomato Basil Spaghetti Squash is a delicious meatless meal or side dish. Roasted spaghetti squash is topped with sautéed tomatoes, garlic, and mozzarella cheese.
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Why You'll Love This Recipe
You will love how simple this recipe is to make! With just a handful of ingredients, and only 10 minutes of prep time before baking, it's the perfect weeknight dinner.
Tomato Basil Spaghetti Squash is a healthy, low carb dish. You can eat it on its own for dinner or serve it as a simple side dish.
This recipe is even great for meal prepping. You can make this ahead, then heat it up before serving.
Looking for more meatless recipes? There are plenty of vegetarian recipes to choose from!
Ingredients
- Spaghetti Squash: One spaghetti squash, about 2-3 pounds, halved lengthwise with seeds removed.
- Olive Oil: Extra virgin olive oil to drizzle over the spaghetti squash and to sauté the tomatoes and garlic.
- Cherry Tomatoes: Half of a pint of cherry tomatoes, quartered or halved depending on size.
- Garlic: Minced garlic.
- Mozzarella: Shredded mozzarella.
- Basil: Fresh basil, thinly sliced.
- Salt and Pepper: Sea salt and black pepper to enhance the flavors.
*The full ingredient list with amounts is in the recipe card below.
Step-By-Step Instructions
This recipe is quick and easy to prepare in just 10 minutes before baking!
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Cut squash in half lengthwise and scrape out the seeds. Drizzle ½ teaspoon of olive oil on each side and lightly season with salt and pepper.
- Place halves facedown on the prepared baking sheet and bake for 45-50 minutes, or until tender. Flip halves over to let cool for a few minutes until squash is cool enough to handle.
- While squash is cooling, prepare the tomatoes. Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add garlic and cook for about 30 seconds, until fragrant. Add tomatoes and season with salt and pepper. Cook for 2-3 more minutes, until softened. Remove from heat.
- Use a fork to scrape the insides of the spaghetti squash to make strands.
- Divide tomato mixture among the 2 spaghetti squash halves. Top each with 1 tbsp of shredded mozzarella. Bake until melted, about 3-5 minutes.
- Top each with fresh basil, serve and enjoy.
Variations
I love this Tomato Basil Spaghetti Squash as-is, however it's super customizable.
- Add a protein. Add some cooked chicken or chickpeas in with the tomatoes when adding them on top of the squash.
- Swap out the tomatoes. Instead of topping with sautéed tomatoes and garlic, simply pour on your favorite jarred pasta sauce. Bolognese Sauce would also be a great substitute in this recipe.
- Make it dairy-free. Just leave out the cheese or add your favorite non-dairy cheese substitute.
Check out this info on the best ways to cook spaghetti squash.
Frequently Asked Questions (FAQ's)
Spaghetti squash is in season during the fall and winter, though you can typically find it available at most grocery stores year round.
To cut a spaghetti squash in half, place it horizontally on a cutting board. Using a sharp knife, slowly cut it in half from the stem to the base. Spaghetti squash is typically very hard, so it's sometimes easier to make the cut on one side, then flip over and make the same cut on the other side, then gently pull apart.
More Squash Recipes
- Butternut Squash Lasagna Rolls
- Maple Acorn Squash with Pomegranate and Goat Cheese
- Butternut Squash Pasta with Pancetta
- Roasted Butternut Squash with Brussels Sprouts and Dried Cranberries
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Print
Tomato Basil Spaghetti Squash
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 mins
- Yield: 2 servings 1x
- Category: Main Dishes
- Method: Bake
- Cuisine: American
Description
Tomato Basil Spaghetti Squash is a delicious meatless meal or side dish. Roasted spaghetti squash is topped with sautéed tomatoes, garlic, and mozzarella cheese.
Ingredients
- 1 spaghetti squash (about 2-3 pounds)
- 2 teaspoons extra virgin olive oil, divided
- ½ pint cherry tomatoes, halved or quartered
- 1 clove garlic, minced
- 2 tablespoons shredded mozzarella
- 1 tablespoon fresh basil, thinly sliced
- salt and pepper, to taste
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Cut squash in half lengthwise and scrape out the seeds. Drizzle ½ teaspoon of olive oil on each side and lightly season with salt and pepper.
- Place halves facedown on the prepared baking sheet and bake for 45-50 minutes, or until tender. Flip halves over to let cool for a few minutes until squash is cool enough to handle.
- While squash is cooling, prepare the tomatoes. Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add garlic and cook for about 30 seconds, until fragrant. Add tomatoes and season with salt and pepper. Cook for 2-3 more minutes, until softened.
- Use a fork to scrape the insides of the spaghetti squash to make strands.
- Divide tomato mixture among the 2 spaghetti squash halves. Top each with 1 tbsp of shredded mozzarella. Bake until melted, about 3-5 minutes.
- Top each with fresh basil, serve and enjoy.
Notes
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: half a squash
- Calories: 241
- Sugar: 17.7 g
- Sodium: 447.8 mg
- Fat: 8.1 g
- Saturated Fat: 1.4 g
- Carbohydrates: 42.8 g
- Fiber: 9.6 g
- Protein: 6.6 g
- Cholesterol: 1.3 mg
Keywords: Spaghetti Squash
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