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Tomato Basil Spaghetti Squash |

Tomato Basil Spaghetti Squash

  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 4 1x


  • 2 small spaghetti squash (about 2 lbs each)
  • extra virgin olive oil spray
  • salt and pepper
  • 1 tsp extra virgin olive oil
  • 1 pint cherry tomatoes, quartered
  • 2 cloves garlic, minced
  • 4 tbsp shredded mozzarella
  • 2 tbsp fresh basil, thinly sliced


  1. Preheat oven to 400°. Line baking sheet with parchment paper.
  2. Cut squash in half lengthwise and scrape out seeds. Spray the the inside with olive oil and lightly season with salt and pepper.
  3. Place facedown on baking sheet and bake for 45-50 minutes, or until tender.
  4. Flip halves over to let cool for a few minutes until squash is cool enough to handle.
  5. While squash is cooling, prepare the tomatoes. Heat 1 tsp olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds to 1 minute, until garlic starts to become aromatic and golden. Add tomatoes and cook for 2 more minutes.
  6. Use a fork to scrape the insides of the squash to make strands.
  7. Divide tomato mixture among the 4 spaghetti squash halves. Top each with 1 tbsp of shredded mozzarella. Bake until melted, about 3-5 minutes.
  8. Top each with basil and serve.