Spaghetti Squash Spaghetti

Miss spaghetti? Try this version with spaghetti squash while it’s still in season! Don’t forget to let us know what you think. 🙂Spaghetti SquashMakes about 4 servings

1 (3 pound) spaghetti squash
Cooking spray
1 teaspoon extra virgin olive oil
1 garlic clove or 1 teaspoon jarred garlic, minced
½ small onion, chopped
1 cup tomatoes, diced or 1 (8 ounce) can no-salt-added diced tomatoes
¼ teaspoon black pepper
¼ teaspoon dried salt-free Italian herbs blend
1/8 teaspoon crushed red pepper flakes
2 (8 ounce) cans no-salt-added tomato sauce
½ cup small “bite size” fresh mozzarella balls or fresh mozzarella cut into bite-size pieces
¼ cup fresh basil, roughly chopped or torn or 1 teaspoon dried basil


  1. Preheat oven to 350º F.
  2. Cut spaghetti squash in half. On a baking sheet coated with cooking spray, place halves of squash face down and bake for 1 hour, or until tender.
  3. Heat oil in medium saucepan over medium heat. Add garlic and onion and cook until soft, about 5-7 minutes. Add diced tomatoes, pepper, herbs, and red pepper flakes. Cook until liquid is evaporated, about 2-3 minutes. Add tomato sauce and reduce heat to medium-low and simmer for 10 minutes.
  4. Let squash sit at room temperature until just cool enough to handle. Take a fork and scrap the flesh from outside working in, creating “spaghetti noodles.”
  5. Add squash “noodles” to sauce and remove from heat. Toss with mozzarella balls and fresh basil and serve.

Get your kids involved:  scraping the spaghetti squash to make “noodles” and tossing all the ingredients together are safe and fun steps to involve kids in this recipe!


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