Bowl of spaghetti squash and tomatoes.
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Spaghetti Squash with Tomatoes and Garlic

If you want a meatless meal that's full of flavor, Spaghetti Squash is a delcious way to go! With a simple sauce or just a sprinkle of parmesan cheese, you'll love the leftovers just as much!
Prep Time10 mins
Cook Time45 mins
0 mins
Total Time55 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: Spaghetti Squash and Tomatoes
Servings: 2 as a main course
Author: Debbie

Ingredients

  • 1 medium spaghetti squash, (2 to 2-1/2 lbs.)
  • 2 Tablespoons extra-virgin olive oil, plus a bit more for the baking sheet
  • Salt
  • 2 garlic cloves, minced
  • 1/4 cup finely chopped onion
  • 1 pint pear or cherry tomatoes, cut in half lengthwise
  • 3/4 cup freshly grated Parmesan cheese
  • 2 Tablespoons chopped or julienned basil
  • Freshly ground pepper, to taste

Instructions

  • Preheat oven to 375°F.
  • Carefully halve the squash, lengthwise.
  • With a spoon, scrape out seeds, and the darker orange "goop"!
  • Line a rimmed baking sheet with foil and coat the foil with a little olive oil.
  • Sprinkle each half of squash with a little salt (not too much, the Parmesan is salty).
  • Place squash cut side down on the prepared baking sheet.
  • Roast for 35 minutes or until easily pierced with a fork, or when it gives a bit when pressed.
  • Meanwhile, in a large skillet over medium heat, warm 2 Tablespoons of extra-virgin olive oil.
  • Add garlic and onion and cook until the onion is translucent, about 4-6 minutes.
  • Add the tomatoes and cook until softened.
  • With a fork, separate the strands of the spaghetti squash, and scrape into a large bowl.
  • Toss the "noodles" with the tomato garlic mixture and mix in half of the Parmesan cheese.
  • Sprinkle with the basil and season with freshly ground pepper.
  • Once served, pass more Parmesan.

Notes

Gr8 Tip for a Quicker Meal:

For Steps 4 through 7: Wrap squash halves in plastic wrap and pierce the plastic a couple of times so the steam can escape. Cook 1 at a time in microwave on high until tender, about 8-10 minutes (depending on your microwave). Continue with Step 8.
*The larger the spaghetti squash, the larger the strands and the more flavorful.
Tried this recipe?Mention @Great8Friends or tag #gr8food!