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Spaghetti Squash with Tomatoes

 Spaghetti Squash with Tomatoes
It's a wonderful alternative to pasta and a great way to show how tasty vegetables can be.—Michelle Smith, Eldersburg, Maryland
6 ServingsPrep: 10 min. Bake: 35 min.

Ingredients

  • 1 medium spaghetti squash (2-1/2 pounds)
  • 2 tablespoons water
  • 1/2 cup chopped sweet red or green pepper
  • 1/2 cup sliced green onions
  • 2 large tomatoes, seeded and chopped
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons minced fresh dill or 3/4 teaspoon dill weed
  • 2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 2 tablespoons grated Parmesan cheese

Directions

  • Cut squash in half lengthwise; discard seeds. Place squash cut side
  • down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot
  • water. Bake, uncovered, at 350° for 30-40 minutes. Drain water
  • from pan; turn squash cut side up. Bake 5 minutes longer or until
  • squash is tender.
  • Meanwhile, in a nonstick skillet, bring water to a boil over medium
  • heat; add pepper and onions. Cook and stir for 2 minutes. Stir in
  • the tomatoes, parsley, dill, basil and salt. Bring to a boil. Reduce
  • heat; simmer, uncovered, for 5 minutes or until tender.
  • When squash is cool enough to handle, scoop out pulp, separating
  • strands with a fork; place in a large bowl. Add tomato mixture and

2 of 2

Spaghetti Squash with Tomatoes (continued)

Directions (continued)

  • toss to combine. Sprinkle with cheese.
  • Yield: 6 servings.
Nutritional Facts: One serving (3/4 cup) equals 86 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 266 mg sodium, 17 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch.