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spaghetti squash with pasta sauce
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5 from 3 votes

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: dinner
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: spaghetti squash, spaghetti squash pasta, spaghetti squash spaghetti
Servings: 2
Calories: 403kcal
Author: Erin


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


  • Preheat oven to 350°.
  • Slice squash in half length-wise and brush both sides with 2 tablespoon 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 tablespoon 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.



*Calories are per serving and are an estimation 


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