Spaghetti Squash with Tomatoes
Transform simple ingredients into a vibrant, low-carb delight with this Spaghetti Squash with Tomatoes recipe! Perfect for a light yet satisfying meal, this dish features tender, roasted spaghetti squash that effortlessly mimics pasta, paired with juicy cherry tomatoes, fragrant garlic, and fresh basil for an explosion of Mediterranean flavors. Topped with a generous sprinkle of parmesan cheese, it offers a delicious balance of freshness, creaminess, and a hint of heat from an optional dash of red pepper flakes. Ready in just under an hour, this gluten-free and vegetarian recipe is perfect for busy weeknights or as a versatile side dish. Serve it straight from the skillet and watch as it becomes a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 3 tablespoons olive oil
- 2 cups cherry tomatoes
- 3 large garlic cloves
- 1 cup fresh basil leaves
- 0.5 cup parmesan cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Carefully slice the spaghetti squash lengthwise using a sharp knife and scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil over the cut surface of each squash half, and season with a pinch of salt and pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper and bake for 40-45 minutes, or until the flesh is tender and easily separates with a fork.
While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Smash and finely mince the garlic cloves, then add them to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release some of their juices.
Chop the fresh basil leaves finely and stir them into the tomato mixture. Add a pinch of red pepper flakes if desired.
Once the spaghetti squash is cooked, carefully scrape the flesh out with a fork to create spaghetti-like strands.
Add the spaghetti squash strands directly into the skillet with the tomato mixture and toss to combine. Adjust the seasoning with salt and pepper to taste.
Sprinkle the dish with freshly grated parmesan cheese and serve warm. Garnish with additional basil if desired.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1708 mg | 74% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 26.7 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1385 mg | 29% | |
*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.
