Spaghetti Squash with Tomato Sauce Recipe
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Spaghetti Squash with Tomato Sauce
Spaghetti squash is the perfect way to deliver flavor in a healthy way. It’s full of fiber, tastes great, and is very low in calories.
- 1 spaghetti squash, halved
- 2 large tomatoes, chopped and drained over a colander
- 4 tomatoes on-the-vine, chopped and drained over a colander
- 1 pint grape tomatoes, chopped and drained over a colander
- 1 teaspoon olive oil
- 2 cloves garlic, chopped
- 1 can tomato paste
- Handful of oregano and basil
- 1 teaspoon sun-dried tomatoes in oil, chopped (optional)
- 2 tablespoons roasted red peppers, chopped (optional)
- 1/4 cup sherry
- Dash of Parmesan cheese, for garnish
Calories Per Serving297
Folate equivalent (total)139µg35%
Spaghetti Sauce Made Using Tomato Sauce
Published: Mar 23, 2020 · Modified: Jan 31, 2021 by Megan Porta · This post may contain affiliate links.
Transform 2 cans of tomato sauce (plus a few spices) into a delicious, savory spaghetti sauce that’ll fill all the bellies around your table tonight! Pasta sauce has never been easier or more affordable.
Hey, friends! Are you weathering the storms ok? Times are tough right now all around. I think we’re all feeling it on some level. There is currently some food hoarding going on, which has depleted the grocery shelves a bit. Hopefully, though, you have a few cans of tomato sauce sitting in your pantry because that is all you need to create a delicious and filling spaghetti sauce for tonight’s dinner!
I truly hope you are doing well and staying healthy during this uncertain time. If there is ever anything you would like me to cover that relates to food or recipe creation, I’m all ears! This is a great recipe that my family loves and I hope yours does, too.
- 1 pound lean ground beef
- ½ cup chopped onion (1 medium)
- ½ cup chopped green sweet pepper (1 small)
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1 ½ teaspoons dried Italian seasoning, crushed
- ⅛ teaspoon black pepper
- 2½ to 3 pounds whole spaghetti squash
- ¼ cup shredded Parmesan cheese (1 ounce)
- 1 Small fresh basil leaves
In a large saucepan cook ground beef, onion, sweet pepper and garlic until meat is brown. Drain. Add undrained diced tomatoes, tomato sauce, tomato paste, Italian seasoning and black pepper. Bring sauce to boiling reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
Prick spaghetti squash in several places with a sharp knife. Place squash in a microwave-safe baking dish. Microwave, uncovered, on 100% (high) power for 10 to 15 minutes or until tender. Let stand for 5 minutes. Halve squash lengthwise and remove seeds. Using 2 forks, shred and separate the squash pulp into strands.
Serve sauce over squash. Sprinkle with Parmesan cheese. If desired, garnish with basil leaves.
Spaghetti Squash with Tomato, Basil and Garlic
Spaghetti squash is such a wonderful alternative to pasta. With out all the carbs and calories, spaghetti squash has delicious flavor all it&rsquos own, and is the perfect excuse to make a delicious sauce to go along with it. For this recipe, we&rsquoll stay the light and healthy route by using some fresh cherry tomatoes, fresh basil and roast up a little garlic.
Making the spaghetti squash couldn&rsquot be more simple. You&rsquoll start by using a large strong knife to chop the to off, then slice it right down the middle. The squash is a lot stronger than you&rsquod think so be extra careful when cutting it. After you&rsquove got the two halves, use a spoon and scoop out the seeds. Then brush with a little olive oil, season with some salt and pepper, and place face down on parchment paper on a baking sheet and slide it into the oven at 350 degrees F for 35-40 minutes.
While the spaghetti squash is in the oven, mince 3 cloves of garlic, cut up about a ¼ cup of fresh basil, and slice about a cup full of cherry or grape tomatoes in half. This will be the perfect amount for the two halves of the squash. Heat 2 tablespoons of oil over medium heat, roast the garlic for about 1 minute then add the basil and tomatoes and saute for about 2 minutes. Just enough time to bring out the flavors.
Once the spaghetti squash is done, use a fork and and scrape the inside, all the strands will form, looking like real spaghetti. Keep it all in the squash and add some of your roasted garlic, basil and tomatoes. Mix it in and you&rsquove got an amazing meal that you can eat right out of the squash itself.
How to Make this Recipe
Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.
- Preheat the Oven: Take out a baking sheet and line it with parchment paper. The parchment paper will prevent your squash from sticking to the pan. Then, preheat your oven to 400° degrees fahrenheit.
- Cut Your Squash: Using a serrated knife, you will slice the squash into 1-inch rings. This makes it easier for the insides to cook. If you are struggling to cut through your squash, place it in the microwave for 4-5 minutes to make it easier to cut.
- Remove the Seeds: After cutting the squash into rings, remove the seeds from each ring with a grapefruit spoon or a small knife.
- Season: Next, place the rings on the baking sheet. Drizzle each ring with olive oil. Then, add your salt and pepper to season.
- Bake: Plop your baking sheet into the oven with your seasoned rings and bake for 35-minutes. Flip your rings once at 15-minutes.
- Make Pasta Like Strands: Take the baking sheet out of the oven and let it cool on a cooling rack for a few minutes. Then, remove the peel with your fingers and use a fork to form pasta-like strands. When finished, you can use your spaghetti squash as you would spaghetti noodles.
- Olive oil
- Spaghetti Squash – the main ingredient in this baked spaghetti squash dish. The one I used was 3 lbs
- Ground Beef – used to fill the spaghetti squash and the main protein in the dish
- Yellow Onion – added to the tomato-meat sauce for flavor
- Garlic – added to the tomato-meat sauce for flavor
- Italian Seasoning – added to the tomato-meat sauce for flavor
- Can of crushed tomatoes – combined with the meat to make it saucy
- Mozzarella – sprinkled on top of the meat sauce and melted
- Parsley – for garnish
Added a little butter, wine, and a pinch of sugar. just needed some rounding out.
Made this last night. A good side dish. Will probably make it again. Amped up the sauce a little with some red wine and butter. Next time may add a bayleaf, and also use olive oil, salt, and pepper on the squash before baking it.
This was a pretty good side. Will make it again. Amped up the sauce a little with some butter and red wine. Next time may also add a bay leaf, and perhaps use olive oil, salt, and pepper on the squash before baking it.
Made this last night and it was amazing. I added a splash of sherry to the sauce and finished it with a splash of heavy cream. Also added large shrimp to the sauce. will make this over and over again.
My sweetheart, who DOES NOT like squash, thought it was VERY GOOD and that Iɽ better not change anything the next time I make it. We both agreed -- definitely a four-fork meal.
Yum! My bf is a vegetarian so this is a great sub for always eating pasta and carb heavy food. I tripled the amount of garlic and added some meatballs in there for me! Will definitely make again :)
second time making it. per others' suggestions, i added a dash of sugar. also, significantly increased the onion and garlic added. going to cook up some organic chicken sausage to throw in for added protein.
This recipe changed my mind about spaghetti squash. The sauce is very nice, smooth. The red pepper is great.
This is one of my favorite spaghetti squash dishes, it is always a hit when I serve this.
I cannot tell you how good it smells in here right now! I followed the recipe for the sauce, except instead of vinegar, I de-glazed my pan with red wine. I also added artichoke hearts and chick peas to give the dish more heft.
this is actually a great simple pomodoro sauce. i used red wine vinegar and upped all garlic, onion and spices a bit. will definitely make again.
I am new to Spaghetti Squash, previously microwaved it, roasting it is a major improvement. Sauce was good, added parm. Really good for such a simple dish. The other reviewers suggested additions (thank!), will try it again with some of these suggestions.
This was a fantastic Meatless Monday meal. I was surprised that no sugar was called for in the sauce recipe, but unlike others have noted, I did not find the sauce too acidic. I did make sure to add the tomato paste after the onions and garlic were softened, before adding all the other ingredients. I cooked the tomato paste for about two minutes before continuing on, this cuts the rawness (Cook's Illustrated trick). I would like to add an additional half star for how quick this recipe is! Sprinkle with parmesan, add some garlic bread, delicious quick and healthy weeknight meal!
I've made a lot of red sauces in my time, and this one was way too acidic for my taste. I even added some sugar at the end to cut the acid. It tasted like tomatoes straight from the can even though I simmered it 1 1/2 hours. My husband had the same response as me.
Delicious, crowd pleaser. Made as directed but added sautéed chicken and Parmesan cheese. I had never made spaghetti squash before, surprisingly easy! I added a dash of sugar to neutralize the vinegar.
I gave this dish 4 forks because not only it it really delicious, it is also quite easy and perfect for a quick weeknight meal. The spaghetti squash really makes this a guilt free pasta-like meal and the sauce is a winner.
Wow! This is the easiest, freshest spaghetti sauce I have ever made - and I have tried a lot. Follow all directions with some extra garlic and medium-large onion.
The sauce is simply the best I've ever tasted. Have utilized the sauce over angel hair pasta. Very good!
Simple and excellent. We picked a spaghetti squash from the garden and this was the perfect way to turn it into dinner. Threw in a few meatballs by request & perfect!
i tried it last time and it was first experience with spaghetti squash. It was absolutely amazing and very easy to make. It will definitely become my staple.
So yummy! I couldn't find many spaghetti squash main courses, but this one struck gold! We topped each serving with a poached egg and grated parmesan to get some more protein. It was really filling and tasty. I opted out of using vinegar and used white wine instead, turned out great.
I made this last night for my husband and I. It was the perfect meal for a cold January night. Not only is it delicious, but it's healthy for you! I added some cremini mushrooms and put a little olive oil, minced garlic, salt and pepper on the squash before I put it in the oven for a little more flavor. I love the sauce from this recipe! I'll definitely use it for other dishes.
My husband and I look forward to this meal when the weather gets colder. I make it as written and serve it with eggs (poached or over easy) on top. A sprinkling of parmesan and this is the healthiest comfort food you'll ever have!
This is a great springboard to a good healthy meal. You could add just about anything to this and it would be good. I added summer squash, zucchini and mushrooms. To echo others, good way to get filled up and avoid the carbs.
I made this (almost) as written and it was great! I added fresh baby spinach to the sauce when it was done cooking and let it wilt, just wanted to get some greens into my dinner. I would probably use a bigger squash next time though. I bought a 2lb squash (recipe says 1.5lb) and there was too much sauce for the amount of squash (in my opinion). I served it with turkey meatballs which made for a wonderful, light dinner! The sauce itself is yummy so I would use it again even for a different dish.
Spaghetti Squash with No-Tomato Sauce
Nightshades give me belly aches and don’t do any favors for my arthritis, either. So this Spaghetti with No-Tomato Sauce has become my go-to substitute for tomato paste, puree, and sauce. Not only does the sauce work well in soups, stir-fries, and curries, but it makes for a fantastic autoimmune protocol-friendly spaghetti. It smells just like real marinara sauce and has a rich, beautiful color thanks to the beets. Since its inception this recipe has become a staple, with portions of sauce stored in the freezer for easy access any time I need it. (It keeps for about three months in my experience.) If you feel the sauce is too thick, add vegetable broth to taste while blending. I like to make it with multicolored carrots for a somewhat darker, more reddish hue, but the flavor will turn out just as well with orange carrots if that’s all you can find. And the color varies every time I make it, so don’t be concerned if yours doesn’t look quite the same.
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If you don&rsquot want to turn on the oven or if you&rsquore needing a quicker option, try microwaving it. This process takes less time and the flavors of the squash are still super delicious! Here&rsquos the link and tutorial on how to microwave it. When we&rsquore craving spaghetti but wanting something healthy and low carb alternative to pasta, our baked spaghetti squash recipe is always on the top of our list. What a fantastic dinner!
Video: how to bake spaghetti squash in the oven:
Tips for Spaghetti Squash Toppings
- Some favorite toppings to add to baked spaghetti squash recipes is normally our favorite pasta sauce. There&rsquos some other great sauces to try.
- Cheese: Add some grated parmesan cheese. Or any nice melting cheese is great.
- Fresh herbs: when we get our hands on some fresh herbs like basil, it&rsquos another favorite way to whip up a healthy dinner. The fragrant herbs are amazing.
- Extra fresh tomatoes for more flavor. If you want to take it up a notch, try roasting the tomatoes too! Juicy, ripe and roasted cherry tomatoes with the spaghetti squash is a fabulous elegant meal that&rsquos healthy and delicious! It&rsquos a low fat dinner recipe in less than one hour. Hope you enjoy this easy spaghetti squash recipe.
- Here&rsquos more great spaghetti squash recipes, including a great spaghetti squash with sausage & parmesan recipe.
Best Spiralizers for Vegetables :Paderno Spiralizer &ndash The Classic! We&rsquove lost track of how many meals this one has made for us. Fantastic spiralizer. OXO Julienne Peeler &ndash For those who love it simple. This great julienne peeler has seen a lot of mileage in our kitchen. Inspiralized by Ali Maffucci &ndash A great book filled with spiralized vegetable recipes. Hugely popular and for good reason. Stoneware Mini Bowl &ndash Hearth & Hand&trade with Magnolia &ndash For those who love it simple. We love the size, crafted feel, and sturdiness of these bowls, also from the new collection Chip and Joanna Gaines created for their Target collaboration.
Spaghetti Squash With Tomatoes and Parmesan
Spaghetti squash is getting to be known as a great substitute for pasta for tasty Italian-based recipes that are both meatless and low in carbohydrates―a five-star healthy rating.
In this recipe, spaghetti squash is steamed with basil, tomatoes and Parmesan cheese for a deep Italian vibe. It's easy and satisfying―perfect for a weeknight dinner.
Serve with extra shredded Parmesan cheese and Italian bread with seasoned olive oil for dipping, along with a dry red wine like zinfandel, cabernet sauvignon, shiraz or merlot―or a blend featuring any of these varieties. You might be feeling so proud of yourself for serving up this super healthy dinner that you think a reward of dessert is in order for all. But to stay with your healthy food theme, think about something fruit-based, like old-fashioned baked apples apple tart peach, apple or blueberry cobbler or raspberry, orange, lemon or pineapple sherbet. Oatmeal cookies are packed with whole grains, raisins, and nuts, another great choice.