Baked Spaghetti Squash with Fresh Tomatoes and Parmesan Cheese
Buy our air fryer e-cookbooks today 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.
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
Ingredients
- 1 whole spaghetti squash – click here for full baked spaghetti squash tutorial
- 3 Tablespoons Olive Oil , divided
- 1/2 onion , diced
- 3 cloves garlic , finely minced
- 1 cup cherry tomatoes , halved
- 3/4 cup (60g) coarsely grated Parmigiana Reggiano
- 1/2 cup fresh chopped basil leaves
- 1 teaspoon kosher salt , or more to taste
- fresh Cracked Black Pepper , to taste
Instructions
- 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.
Video
Nutrition Information per Serving
Other Favorite Spaghetti Squash Recipes
- Garlic Parmesan Spaghetti Squash
- Spaghetti Squash with Sausage and Parmesan
- Cheesy Saucy Spaghetti Squash
- Here’s more great spaghetti squash recipes, including a great spaghetti squash with sausage & parmesan recipe.
- this recipe was originally published in 2013 and re-published with a new video.
5 Comments on “Baked Spaghetti Squash with Fresh Tomatoes and Parmesan Cheese”
Roasting the tomatoes is a great idea, added another dimension to this veggie-lovers dish! I have a trick though- I always slice my spaghetti squash the other direction (in the middle, not lengthwise). It gives you longer “spaghetti noodles” and only adds about 5-10 minutes to the baking time, or about 2 minutes in the microwave.
Thanks for the recipe!
Perfect vegetable to add to our grilled kingfish.
Found this recipe this morning and tried it for lunch. It was wonderful. I didn’t have cherry tomatoes so I diced a tomato. I didn’t have fresh basil so I made it without basil. Hubby loved it and wants it again next week and suggested adding jalapeno and sweet peppers next time. Thank you, I’ll be looking for more of your recipes.
Made this tonight as a side for our grilled Catalina chicken and loved it!!! ? Thank you!!
Thanks for enjoying it and for sharing!! Your Catalina chicken sounds amazing!