Homemade Cooked Spaghetti Squash Pasta

We spend a lot of our time on-the-go — between sports practices, work, and catching the bus each morning. As the days get shorter and the air gets colder, it’s easy to lose time for exercise and nutrition. Cooking meals as a family is a fantastic way to spend time together, open new avenues for educating your child on nutrition, and even ignite new hobbies or passions.

Across the United States, childhood obesity is a prevalent, growing issue. In fact, it has more than doubled in children and quadrupled in adolescents in the past 30 years according to the Center for Disease Control and Prevention. Teaching your child healthy eating habits early on can be a great way to combat this problem—and learn some new, delicious recipes!

Below you’ll find a recipe for spaghetti squash pasta and basil sauce—an easy and fun dinner to make with your family.

Spaghetti Squash Pasta and Basil Sauce

  • 1(3-pound) spaghetti squash
  • Cooking spray
  • 1Tbspolive oil
  • 2garlic cloves, minced
  • 1(14.5-ounce) can no-salt-added diced tomatoes
  • 1(14.5-ounce) can diced tomatoes
  • 1/2cupchopped fresh basil, divided
  • 6Tbspshredded pecorino Romano cheese
  1. Preheat oven to 350°.
  2. Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 1 hour or until tender.
  3. Heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes; bring to a simmer. Cook for 15 minutes or until thickened. Remove from heat; stir in 1/3 cup basil.
  4. Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands to measure about 5 cups. Divide squash evenly among 6 plates; top each serving with about 1/3 cup sauce and 1 tablespoon cheese. Top with remaining basil.
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