• Prep Time:
  • Cooking Time:
  • Serves: 1 servings

Spaghetti Squash with Tomatoes

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 Spaghetti squash; (2 1/2 - 3
  • -lb)
  • 2 tb Water
  • 1/2 c Chopped red or green sweet
  • -pepper
  • 1/2 c Sliced green onions
  • 2 lg Tomatoes; chopped
  • 2 tb Snipped parsley
  • 1/2 Tsp.Dried dillweed
  • 2 ts Dried basil; crushed
  • 1 tb Parmesan cheese; grated


Wash spaghetti squash; halve lengthwise. Scoop out seeds. Place squash
halves, cut side down, in a baking dish. Bake in a 350ø F. oven for 30 to
40 minutes or till tender.

Meanwhile, in a medium nonstick skillet heat water. Add sweet pepper and
green onions and cook for 2 minutes. Stir in tomatoes, parsley, dill, and
basil. Simmer, uncovered, for 5 minutes more or till of desired

Using two forks, remove stringy pulp from spaghetti squash and place on a
serving platter. Spoon tomato mixture over spaghetti squash. Toss to
combine. Sprinkle with Parmesan cheese.

Makes 6 servings.

Microwave directions for cooking spaghetti squash:

Pierce squash several times with a fork, and place on paper towels in
microwave oven. Microwave on high for 15 to 18 minutes or until tender,
turning squash every 3 minutes. Let squash stand for 5 minutes; cut in half
lengthwise, and discard seeds. Proceed as above.

Nutrition facts per serving: 66 calories, 1 g total fat (0 g saturated
fat), 1 mg cholesterol, 52 mg sodium, 13 g carbohydrate, 3 g fiber, 2 g
protein. Daily Values: 15% vitamin A, 59% vitamin C, 5% calcium, 8% iron.

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