Spaghetti Squash with Tomatoes Basil
Transform your dinner routine with this vibrant and healthy Spaghetti Squash with Tomatoes and Basil recipe—a delightful low-carb alternative bursting with fresh, Mediterranean-inspired flavors. Tender roasted spaghetti squash creates a perfect base, paired with sautéed garlic, juicy cherry tomatoes, and fragrant basil leaves for a light yet satisfying dish. Ready in under an hour, this gluten-free and vegetarian meal is ideal for weeknights, and a sprinkle of Parmesan cheese adds a delicious optional finishing touch. With its wholesome ingredients and simple preparation, this recipe is a crowd-pleaser that's as nutritious as it is flavorful. Perfect for those seeking a fresh twist on pasta night!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium-sized spaghetti squash
- 2 tablespoons olive oil
- 2 cups cherry tomatoes
- 3 cloves garlic
- 0.5 cup fresh basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.
Brush the cut sides of the squash with 1 tablespoon of olive oil, and place them cut-side down on a baking sheet lined with parchment paper.
Roast the spaghetti squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the cherry tomatoes to the skillet and cook for 5-7 minutes until they soften and begin to burst. Stir occasionally.
Season the tomato mixture with salt and black pepper, and turn off the heat.
Once the spaghetti squash is done roasting, let it cool slightly before handling. Use a fork to scrape the flesh into strands, mimicking spaghetti.
Add the spaghetti squash strands to the skillet with the tomatoes and toss gently to combine.
Stir in the fresh basil leaves, tearing them into smaller pieces if desired.
Serve immediately, optionally garnished with grated Parmesan cheese for added flavor.
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 3485 mg | 152% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 32.4 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 933 mg | 72% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1981 mg | 42% | |
*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.
