Spaghetti Squash with Roasted Roma Tomato Sauce
Elevate your weeknight dinners with this wholesome and delicious Spaghetti Squash with Roasted Roma Tomato Sauce—a perfect low-carb, gluten-free alternative to traditional pasta dishes. This recipe features tender, roasted spaghetti squash "noodles" topped with a luscious homemade tomato sauce made from caramelized Roma tomatoes, garlic, and aromatic herbs like oregano and basil. The combination of sweet roasted tomatoes and a hint of crushed red pepper flakes adds layers of flavor that are both comforting and vibrant. Garnish with freshly grated Parmesan and bright basil leaves for an extra touch of indulgence. Ready in just over an hour, this healthy, simple dish is perfect for meal prep or a cozy family dinner.
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 6 medium Roma tomatoes
- 4 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 1 small onion
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup parmesan cheese (optional)
- 0.25 cup fresh basil (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash, and season with a pinch of salt and black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake for 40-45 minutes, or until the flesh is tender and easily pulls apart into strands with a fork.
While the squash is baking, rinse the Roma tomatoes, and cut them in half lengthwise.
Peel and smash 4 cloves of garlic, leaving them whole.
Place the tomatoes and garlic on another baking sheet. Drizzle with 2 tablespoons of olive oil, and season with oregano, basil, crushed red pepper flakes, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Roast the tomatoes and garlic in the same oven for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.
Finely dice the onion. Heat a small skillet over medium heat and cook the onion in 1 tablespoon of olive oil until soft and translucent, about 5 minutes.
Remove the roasted tomatoes and garlic from the oven. Let them cool for a minute, then transfer to a blender or food processor along with the cooked onion. Blend until smooth or slightly chunky, based on your preference.
Taste and adjust the tomato sauce seasoning if needed.
When the spaghetti squash is done baking and cool enough to handle, use a fork to scrape out the flesh into spaghetti-like strands.
Place a portion of spaghetti squash on each plate, top with the roasted Roma tomato sauce, and garnish with parmesan cheese and fresh basil, if desired.
Serve warm and enjoy your healthy, delicious meal!
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4058 mg | 176% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 14.3 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1603 mg | 123% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1403 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
