Spaghetti Squash with Tomato Basil Sauce Recipe
This Spaghetti Squash with Tomato Basil Sauce recipe offers a delicious, low-carb alternative to traditional pasta dishes. Roasted spaghetti squash is combined with a fresh, savory tomato and basil sauce made from ripe tomatoes, garlic, and a touch of vermouth or wine. Perfect for a vegan and gluten-free dinner that’s both hearty and healthy.
- Prep Time: 30 mins
- Cook Time: 40-50 mins
- Total Time: 1 hr 20 mins
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash (4–5 pounds), cut in half, seeds removed
Tomato Basil Sauce
- 3 tablespoons extra-virgin olive oil
- ⅔ cup chopped onion
- 4 garlic cloves, minced
- 2 pounds ripe tomatoes, diced (about 4 cups; save juices)
- ¼ cup vermouth, dry red wine or dry white wine
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 8–10 fresh basil leaves, torn
Instructions
- Preheat and prepare squash: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Place the spaghetti squash halves cut-side down on the baking sheet.
- Roast the squash: Bake the squash for 40 to 50 minutes, or until tender when pierced with a knife. Remove from oven and let cool until easy to handle.
- Cook onion and garlic: While squash roasts, heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook, stirring often, until fragrant and starting to soften, about 2 to 3 minutes. Reduce heat to medium and add minced garlic, cooking until golden, about 2 minutes.
- Add tomatoes and wine: Stir in diced tomatoes with juices, then increase heat to medium-high. Add vermouth or wine and cook, stirring occasionally, for 4 to 5 minutes until tomatoes start to break down.
- Season and simmer: Stir in ground pepper and salt, reduce heat to low, and simmer the sauce for 5 minutes. Remove from heat and cover to keep warm.
- Scrape squash and combine: When squash is cool enough to handle, scrape the flesh with a fork to create spaghetti-like strands. Add the squash flesh to the tomato basil sauce and stir in torn basil leaves until well combined.
Notes
- For extra flavor, add crushed red pepper flakes, Kalamata olives, or capers to the tomato sauce.
- You can substitute vermouth or wine with vegetable broth if preferred.
- Ensure spaghetti squash is fully cooled before scraping to avoid burns.
- This recipe works well as a gluten-free and vegan main dish or side.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
