This Spaghetti Squash Pasta is made with garlic, fresh tomatoes, pasta sauce, and topped with a bit of burrata cheese. All the flavor you love minus the carbs!
Spaghetti squash pasta is officially cool, and I’m not mad about it. If you haven’t tried it, it’s similar to pasta but it’s a vegetable, making this recipe both paleo and gluten free.
Last week I asked the very important question on Instagram Stories: to cheese, or not to cheese? Sixty five percent of people said “cheese!”, so that’s how I finalized the recipe for this spaghetti squash pasta. It’s basically just like regular pasta—no seriously, all the good stuff minus the carbs. I mean, I love carbs, but sometimes it’s nice to have a low-carb meal.
I know, who am I?
It’s officially spaghetti squash season, and I can say that I’ve been eating my fair share of it. I like that spaghetti squash doesn’t have a ton of flavor on its own, so I’m able to add whatever flavors I please, like caramelized onions. MMMMM.
Let’s chat about how to make spaghetti squash pasta.
If you’ve ever made spaghetti squash before, you already know that it needs to roast in the oven for about 45 minutes. So, that in itself is pretty easy. While the squash is roasting, you’ll sauté the grape tomatoes and garlic in a large skillet for a few minutes, then once the tomatoes are cooked, you’ll remove the tomatoes and garlic and heat up the marinara sauce in the same skillet. That should take a whole 5-10 minutes, that’s it!
If you like a little kick with your pasta, I recommend buying a spicy marinara sauce; that’s what I used and both Miguel and I loved it.
Once the spaghetti squash is done, you’ll scrape a few bits of the squash out, creating a bit of a hole in the middle and you’ll add the garlic, tomatoes, spices, and sauce. If you want to add cheese, you’ll also add the cheese on top at this point.
Guys, that’s all! I’ve made this recipe THREE times already—we love it. It’s low carb, it’s vegetarian, it’s topped with cheese—what’s not to love? If you’re a fan of regular pasta, you should absolutely give this spaghetti squash pasta a shot and then tell me about it! No, seriously.Print
Fresh Tomato Spaghetti Squash Pasta
Spaghetti squash pasta is just like regular pasta–garlic, tomatoes, sauce, and cheese–minus the carbs!
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 2 1x
- Category: dinner
- Method: oven
- Cuisine: squash
- 1 medium spaghetti squash
- 1/4 cup olive oil, divided
- 2 garlic cloves, sliced
- 1 cup grape tomatoes
- 2 cups marinara sauce
- Pinch of oregano
- Pinch of red pepper flakes
- 4–5 fresh basil leaves
- Optional: 1 ball burrata cheese
- Preheat oven to 350°.
- Slice squash in half length-wise and brush both sides with 2 tbsp olive oil. Place squash cut side down on a baking sheet and roast in the oven for 45 minutes.
- After 30 minutes of the squash roasting, prepare the rest of the meal. Heat the remaining 2 tbsp olive oil in a large skillet over medium heat and add the tomatoes. Cook tomatoes for a few minutes, then add the garlic and stir. Continue cooking until tomatoes are blistered on both sides; use a slotted spoon to remove tomatoes and garlic.
- Pour sauce into the same skillet and heat it up until it’s at your desired temperature.
- Once squash is done cooking, use your fork to pull back a few spaghetti strands, then divide the garlic, tomatoes and tomato sauce between both sides of spaghetti squash. Sprinkle them with oregano, red pepper and basil leaves then add burrata cheese on top if desired.
Keywords: spaghetti squash, baked spaghetti squash, spaghetti squash pasta