Health Tips > Recipes > Side Dishes > Spaghetti Squash with Roasted Tomatoes

Spaghetti Squash with Roasted Tomatoes

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For spaghetti squash:

  • 1 small spaghetti squash
  • 1 large garlic glove, minced
  • 1 Tbsp. I Can’t Believe It’s Not Butter Light
  • 1 Tbsp. olive oil
  • 3 Tbsp. fresh lemon juice
  • 1 oz. fresh parmesan cheese, grated
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 4 scallions, thinly sliced

For roasted tomatoes:

  • 16 plum tomatoes, halved lengthwise, seeded (leave core intact)
  • ¼ cup olive oil
  • 3 Tbsp. aged balsamic vinegar
  • 2 garlic cloves, minced
  • 2 ½ tsp. sugar
  • 1 tsp. salt
  • ½ tsp. black pepper, freshly ground
  • 10 fresh basil leaves , julienned


For spaghetti squash:

  1. Cook spaghetti squash using one of the methods listed below.*
  2. Using a fork, scoop cooked squash into a large bowl by scraping from edge to edge to loosen the spaghetti-like strands.
  3. Combine remaining ingredients to the spaghetti squash.
  4. Toss lightly to coat. Be careful not to over mix or it will become mushy.

*Bake: Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in 375 F oven for about 1 hour, or until flesh is tender.​

*Boil: Heat a pot of water large enough to hold the whole squash. Place the squash in boiling water and  cook for 20-30 minutes, depending on the size. When a fork goes easily into the flesh, the squash is done.

*Microwave: Cut squash in half lengthwise and remove seeds. Place squash halves with the cut sides face-up in a microwave dish with ¼ cup water. Cover with plastic wrap and cook on high for 10-12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered for 5 minutes.

*Slow Cooker: Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork of skewer, add to slow cooker, cover and cook on low for 8 to 9 hours.

For roasted tomatoes:

  1. Preheat oven to 450° F. Cover a sheet pan with foil and arrange tomatoes halves, cut sides face-up on a sheet pan that has been covered with foil.
  2. Combine the next 6 ingredients and pour evenly over the tomatoes.
  3. Roast for 25-30 minutes or until tomatoes start to caramelize and the flavors are concentrated.
  4. Sprinkle with basil and serve on top of spaghetti squash.

Nutritional Analysis

Spaghetti squash: 
Serves: 4 generous portions

Calories: 125
Sodium: 445 mg
Fat: 8 g
Saturated Fat: 2 g
Carbohydrates: 12 g
Protein: 4 g
Cholesterol: 6 g   

Roasted tomatoes: 
Serves: 8 | Serving Size: 2 halves

Calories: 54
Sodium: 299 mg
Fat: 2.5 g
Saturated Fat: 0 g
Carbohydrates: 7.7 g
Protein: 1.2 g
Cholesterol: 0 g   

Recipe provided by Kathy Duran-Thal, RDN, LDCooper Clinic Nutrition Services