• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Recipes
  • Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Home » Dinner » Fresh Tomato Spaghetti Squash Pasta

Fresh Tomato Spaghetti Squash Pasta

By Erin · October 1, 2020 · 9 Comments

Disclosure: This post may contain affiliate links.

  • Share
  • Tweet
  • Pin
Jump to Recipe Jump to Video Print Recipe
spaghetti squash on a plate
spaghetti squash with text
squash on a plate
Gluten Free Vegetarian

Learn how to make this easy and delicious Spaghetti Squash Pasta. Made with garlic, tomatoes, marinara sauce, and a bit of burrata cheese, it’s a low carb meal that’s surprisingly filling!

spaghetti squash with pasta sauce

It’s 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. YUM.

I debated whether or not to add cheese, but ultimately decided that cheese is always the answer. This spaghetti squash recipe is just like regular pasta in that it’s all the good stuff minus the carbs. I mean, I love carbs, but sometimes it’s nice to have a low carb meal. 

Be sure to check out my cheesy cauliflower rice skillet and my banh mi bowl too — two of my favorite gluten free recipes.

If you’re a fan of regular pasta, you should absolutely give this spaghetti squash pasta a shot and then tell me about it!

ingredients on a table

Ingredient notes

  • Spaghetti squash – medium
  • Marinara sauce – your favorite kind
  • Cheese – burrata/fresh mozzarella/mozzarella pearls
  • Basil – optional, but I think a little fresh basil makes every pasta dish better

How to cook spaghetti squash

Step 1: Use a sharp knife to slice spaghetti squash in half length-ways.

Step 2: Use a spoon to scoop out the seeds, discarding them or reserving them for another use.

Step 3: Brush olive oil all over the spaghetti squash (both sides), then place the squash cut side down on a large baking sheet.

spaghetti squash on a baking sheet

Step 4: Bake spaghetti squash at 350° for 40-45 minutes, or until the cut side is caramelized on the edges. Cook time will depend on the size of the spaghetti squash, but 40-45 minutes should be around the correct amount of time.

cut squash on a baking sheet

Tips and FAQs

  • Don’t want to turn on the oven? Try making spaghetti squash in your Instant Pot
  • While I’ve personally never tried this method, you could also try cooking your squash in the microwave if you’re short on time
  • Want to add some spice? Use a spicy pasta sauce (like arrabbiata) and top the whole dish with extra red pepper flakes
What does spaghetti squash taste like?

In my opinion, spaghetti squash has a pretty neutral flavor, meaning it doesn’t have a strong taste. It’s one of the reasons why I love it so much! That way, you can add whatever seasonings or sauce you want and it’ll pair perfectly with this squash.

Is the texture similar to regular pasta?

Sort of! It’s somewhat comparable to spaghetti, but a tad softer.

How can you tell if spaghetti squash is ripe?

If it’s yellow/golden yellow in color, then it’s ripe and ready to eat! If it’s at all green or green-yellow, then it isn’t quite ripe yet.

squash on a plate with a glass of wine

More low carb dinners

  • Butternut Squash Curry
  • Garlic Zucchini Noodle Pasta
  • Honey Garlic Shrimp Stir Fry

    If you make this recipe, I’d SO appreciate if you could leave a comment and star rating below — thank you!

spaghetti squash with pasta sauce

Fresh Tomato Spaghetti Squash Pasta

Learn how to make this easy and delicious Spaghetti Squash Pasta. Made with garlic, tomatoes, marinara sauce, and a bit of burrata cheese, it's a low carb meal that's surprisingly filling!
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 2
Author: Erin

Ingredients

  • 1 medium spaghetti squash
  • 1/4 cup olive oil divided
  • 2 garlic cloves sliced
  • 1 cup grape tomatoes
  • 2 cups marinara sauce
  • 1/4 tsp oregano
  • 1/4 tsp red pepper flakes or more
  • 4-5 fresh basil leaves
  • 1 ball burrata cheese

Instructions

  • 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.
  • Pour sauce into the same skillet and heat it up until it's at your desired temperature. Stir in the oregano and red pepper flakes.
  • Once squash is done cooking, use your fork to pull back a few spaghetti strands, then divide the garlic, tomatoes and tomato sauce mixture between both sides of spaghetti squash. Add the burrata cheese on top, then add more red pepper flakes if desired.

Video

Notes

*Calories are per serving and are an estimation 

Nutrition

Calories: 403kcal | Carbohydrates: 51g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1374mg | Potassium: 1509mg | Fiber: 12g | Sugar: 26g | Vitamin A: 2377IU | Vitamin C: 38mg | Calcium: 156mg | Iron: 4mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in October 2018. It was updated with new text in October 2020.

Print Friendly, PDF & Email

Filed Under: Dinner, Gluten Free, Mediterranean Diet, Vegetarian

Erin

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Primary Sidebar

girl in kitchen

Hi, I’m Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

bowl of soup with pasta

Vegan Tomato Soup

bowl of soup with a spoon

Chorizo Sweet Potato Soup

bowl of soup with a spoon in it

Easy Black Bean Soup

instant pot vegetable soup

Instant Pot Vegetable Soup

Popular Recipes

stir fry in a skillet

Honey Garlic Shrimp Stir Fry

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

baked tofu

Crispy Baked Tofu

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

Download my Mediterranean Diet Guide for free!

And never miss one of my quick+healthy recipes.

As Featured On

Footer

  • Contact
  • Privacy

Copyright© 2021 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter