When we’re craving spaghetti but wanting something healthy and low carb alternative to pasta, baked spaghetti squash is always on the top of our list. This vegetable is incredible and not only is spaghetti squash easy to bake. It’s tender and makes the perfect dinner. 

Healthy Baked Spaghetti Squash Recipe with Tomatoes & Basil in a bowl

Baked Spaghetti Squash Recipe

We love the flavor and texture of baked spaghetti squash. If you don’t want to turn on the oven or if you’re needing a quicker option, try microwaving the spaghetti squash. It takes less time and the flavors of the spaghetti squash are still super delicious! Here’s the link and tutorial on how to microwave your spaghetti squash.

Favorite Toppings

Some favorite toppings to add to baked spaghetti squash recipes is normally our favorite pasta sauce, maybe some grated cheese. It’s a low fat dinner recipe in less than one hour. But when we get our hands on some fresh tomatoes and basil, it’s another favorite way to whip up a healthy dinner. 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’s healthy and delicious!

Video:  How to microwave spaghetti squash:

Baked Spaghetti Squash w/ Fresh Tomatoes & Parmesan Cheese

The video below shows how to cook the spaghetti squash in the microwave if you'd rather cook it that way, instead of in the oven. We love the oven texture/flavor the most, but the microwave is still great and super easy.
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  • Preheat Oven to 375°F. Oil a sheet pan with 1 tablespoon of olive oil.
  • Carefully cut spaghetti squash in half lengthwise.  Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
  • Bake for 45 minutes, or until the squash flesh becomes tender and separates easily into strands with a fork. Finish by gently loosening and removing the “spaghetti strands” from the shells. Set aside.
  • Heat a large saute pan over medium heat. Add remaining 2 tablespoons of olive oil and then add onion and garlic.
    Cook until soft, stirring every 30 seconds, then add tomatoes. Cook tomatoes until tender, about 2-3 minutes. 
  • Add spaghetti squash strands and salt to the tomato mixture and continue cooking until the spaghetti squash is heated through (usually less than a minute.)
    Remove pan from heat. Gently fold in Parmigiana Reggiano cheese and fresh basil.  Season with additional sea salt and fresh cracked pepper to taste (optional) Serve immediately.


YouTube video

Nutrition Information per Serving

Calories: 257kcal, Carbohydrates: 21g, Protein: 9g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 13mg, Sodium: 928mg, Potassium: 397mg, Fiber: 4g, Sugar: 8g, Vitamin A: 777IU, Vitamin C: 16mg, Calcium: 294mg, Iron: 1mg

If you love these type of recipes, you’ll probably love Spiralizing. Check out some Favorites for Spiralizing:

Nothing beats tried and true kitchen tools and products, plus a little bonus of some of our favorite spiralizing cookbooks. Here’s some of the favorites:

Baked spaghetti squash recipe Paderno Spiralizer – The Classic! We’ve lost track of how many meals this one has made for us. Fantastic spiralizer.

KitchenAid Spiralizer Attachment – Spiralize, peel, core, slice. All from the power of the KitchenAid stand mixer. 
OXO Julienne Peeler – For those who love it simple. This great julienne peeler has seen a lot of mileage in our kitchen.  
Inspiralized by Ali Maffucci – A great book filled with spiralized vegetable recipes. Hugely popular and for good reason.
Spiralize It! by Kenzie Swanhart – A fresh twist on spiralized recipes.  Paleo driven spiralizer recipes.
Spiralizer Ultimate 7 Strongest-and-Heaviest Duty Vegetable Slicer – Another solid spiralizer complete with 7 different blades.