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Tomato Basil Spaghetti Squash in a casserole dish.

Tomato Basil Spaghetti Squash

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  • Author: Nicole | Fresh Apron
  • 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


Tomato Basil Spaghetti Squash is a delicious meatless meal or side dish. Roasted spaghetti squash is topped with sautéed tomatoes, garlic, and mozzarella cheese.


  • 1 spaghetti squash (about 2-3 pounds)
  • 2 teaspoons extra virgin olive oil, divided
  • 1/2 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


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
  2. Cut squash in half lengthwise and scrape out the seeds. Drizzle 1/2 teaspoon of olive oil on each side and lightly season with salt and pepper.
  3. 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.
  4. 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.
  5. Use a fork to scrape the insides of the spaghetti squash to make strands.
  6. Divide tomato mixture among the 2 spaghetti squash halves. Top each with 1 tbsp of shredded mozzarella. Bake until melted, about 3-5 minutes.
  7. Top each with fresh basil, serve and enjoy.


Nutritional values (per serving) are approximates only.


  • 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