spaghetti squash with tomato sauce plated on green towel
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5 from 1 vote

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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Canadian
Servings: 4 servings
Calories: 235kcal
Author: Rosa


  • 2 spaghetti squash
  • 3 tsp olive oil divided
  • Salt and pepper to taste
  • 1 red onion thinly sliced
  • 1 red 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 sea salt
  • 1/4 tsp oregano
  • Optional Garnishes: green onion, chili flakes or fresh basil


  • Preheat the oven to 425 degrees F and line a baking tray with parchment paper.
  • Slice your spaghetti squash 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 30-35 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, pepper and mushrooms and sauté over medium heat for until softened and liquids mostly evaporated. This should take about 5-7 minutes.
  • Add the tomato sauce, tomato paste, salt and oregano to the skillet and simmer over medium low heat for about 15 minutes.
  • Using a fork, fluff the squash up a bit and then ladle the sauce over your roasted spaghetti squash. OR scrape out the squash with a fork and transfer to a plate. Then top with the tomato sauce.


Calories: 235kcal | Carbohydrates: 44g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 621mg | Potassium: 1080mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1745IU | Vitamin C: 85mg | Calcium: 140mg | Iron: 2.3mg