Spaghetti Squash Pasta
Spaghetti squash pasta is a delightful, healthy alternative to traditional pasta that offers a satisfying twist on classic comfort food. With tender strands of roasted spaghetti squash combined with sautéed garlic, juicy cherry tomatoes, and fragrant basil, this dish is drizzled with heart-healthy olive oil and topped with rich Parmesan cheese. Perfect for weeknight dinners or festive gatherings, it’s a versatile recipe that proves healthy can be delicious!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 medium spaghetti squash (about 3 pounds)
- 2 tablespoons extra virgin olive oil
- 3 cloves fresh garlic, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the spaghetti squash lengthwise, scoop out seeds, and drizzle with olive oil. Season with salt and pepper.
- Place cut-side down on the baking sheet and roast for about 40 minutes until tender.
- While roasting, heat remaining olive oil in a skillet over medium heat. Sauté minced garlic and halved cherry tomatoes until soft.
- Once the squash is cool enough to handle, scrape out the strands into the skillet with veggies. Mix in chopped basil and grated Parmesan.
- Serve warm, drizzling any remaining olive oil over each portion.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 195
- Sugar: 3g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
Keywords: For added protein, consider mixing in grilled chicken or shrimp. Swap Parmesan for nutritional yeast for a vegan alternative. Store leftovers in an airtight container for up to three days; reheat gently in the microwave or on the stove.