I absolutely love squash in the autumn season. Roasted spaghetti squash just might be one of my favourites. Who am I kidding? I don’t think I can actually pick a favourite. Squash is such a versatile vegetable and can be used in a number of ways. Spaghetti squash is no different. Spaghetti such is such a versatile veggie and makes a great substitute for carb heavy spaghetti. This low carb option will satisfy your pasta craving with its delicious flavour and perfect “al dente” texture.
To prepare, just slice the tops off your squash, and then cut in half lengthwise. Drizzle with olive oil, sprinkle with salt and pepper, and toss it in the oven while you prepare your tomato sauce. Quick and easy. I like to really cook my veggies for this sauce and let all the moisture and water evaporate. The roasted spaghetti squash will contain a lot of water, so a thick sauce will absorb a lot of that!
I serve mine loaded with tomato sauce and garnished with green onion. Delicious! You may also sprinkle chili flakes, or some Parmesan cheese on top.
Want something more comforting? How about this Roasted Butternut Squash Mac & Cheese, YUM!
Roasted Spaghetti Squash with Tomato Sauce
For a healthy and low carb take on pasta, give this roasted spaghetti squash a try! It is easy to prepare, and oh so satisfying.
- 2 spaghetti squash
- 3 tsp olive oil divided
- Salt and pepper to taste
- 1 red onion thinly sliced
- 1 orange or yellow pepper thinly sliced
- 4 cremini mushrooms thinly sliced
- 3 cups homemade tomato sauce or store bought
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1/4 tsp oregano
- Optional Garnishes: green onion or fresh basil
Preheat the oven to 450 degrees F and line a baking tray with parchment paper.
Slice the top and bottom of your spaghetti squash and then slice in half lengthwise. Scoop out the seeds and place them hollow side up on your baking sheet.
Drizzle each half of the squash with 1/2 tsp (2 of the 3 tsp total) worth of olive oil and sprinkle them with salt and pepper.
Bake your squash for 35-40 minutes or until you can easily pierce the squash with a fork and edges are golden brown.
Meanwhile, in a large skillet, add the remaining teaspoon of olive oil, onion and pepper and saute on medium heat for 5 minutes, until softened. Then add the mushrooms and saute an additional 3-5 minutes until liquids are evaporated.
Add the tomato sauce, tomato paste, salt and oregano to the skillet and simmer over medium low heat for about 10 minutes. (You want to cook out as much of the liquids as possible to have a nice thick sauce to put over top your squash.)
Using a fork, fluff the squash up a bit and then ladle the sauce over your roasted spaghetti squash and serve garnished with green onion or basil if desired.