Simple Spaghetti Squash

Spaghetti squash is great way to get veggies in. It's got a nice crunch to every bite. The fresh tomatoes and basil add to the flavor profile. Here, I served with a side of broccolini which makes this dish veggies on veggies on veggies. 

I find spaghetti squash very mesmerizing to prepare. I first discovered spaghetti squash in college while researching what to bring to a potluck. I didn't quite believe the transformation of what I was seeing and knew I just had to try it for myself! The novelty has still not worn off, and I feel like I'm equally amazing watching the strands fall out into spaghetti formation.

I wanted to use fresh tomatoes in this to prove to myself that I could make this dish from scratch. The results rightly justified my decision! My absolute favorite thing in cooking is fresh herbs. Basil is one of my personal favorites! It adds a freshness really brightens up the dish.

The cooking order will be as follows:

  1. Prep the squash to cook
  2. Make the tomato sauce
  3. Separate the spaghetti squash and add to the tomato sauce

Simple Spaghetti Squash

Serves ~10

  • 1 large spaghetti squash
  • 7 medium sized tomatoes
  • 1 bunch of fresh basil 
  • 12oz bag spinach roughly chopped
  • Olive oil
  • Salt and pepper
  • Crushed red peppers
  • 1 tbsp brown sugar

Preheat the oven to 375 F

Wash the spaghetti squash and cut width wise to get circles

Rub olive oil and sprinkle a pinch of salt and pepper on each of the slices

Place on a baking tray and bake for 30 mins

Dice the tomatoes

Once the pan is hot with oil, carefully place in the tomatoes and cook down

Season the tomatoes to taste with salt, pepper, brown sugar, and crushed red pepper

Stir in the spinach just before adding the spaghetti squash

Slice the basil into thin ribbons

Once the spaghetti squash has finished cooking, let it cool down enough to handle

Take a fork to scrape down the squash, strings of "spaghetti" should begin to separate

Add spaghetti squash and the basil to the tomatoes

Combine together and adjust the flavor as needed

Cooking Note:

Serving size will depend largely on the size of the squash itself

Cutting the squash width-wise gets you longer strands of spaghetti because the fibers wrap along in the same direction

It is a good idea to cook down the tomatoes so there is not too much excess tomato juice

Adding brown sugar to tomatoes cuts down on the sharp acidity leaving a rich tomato flavor