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Savory Spaghetti Squash Toss


Savory Spaghetti Squash Toss

Savory Spaghetti Squash Toss

Spaghetti Squash Image © Diana Rattray ---- Large Pictures
Tomatoes and basil seemed like a natural combination for this mild, delicious spaghetti squash. Serve with shredded Parmesan cheese and crusty bread for a fabulous meat-free meal. Take a look at the larger pictures.

Yield: Serves 4 to 6


  • 1 medium spaghetti squash
  • olive oil
  • 3 tablespoons butter
  • 2 medium tomatoes, cored, seeds removed, diced
  • 2 tablespoons fresh chopped basil
  • 1 small clove garlic, crushed and finely minced
  • 1/8 teaspoon ground black pepper
  • 3/4 teaspoon salt, or to taste
  • shredded Parmesan cheese, for garnish or serving


Line a baking pan with foil and oil lightly with olive oil. Heat oven to 375°.

Cut squash in half lengthwise; scoop out seeds and any soft fibers. Arrange the squash, cut side down, on the foil lined pan. cover the pan tightly with foil and bake for 1 hour. Turn over, cover with foil, and bake for about 20 minutes longer, or until very tender.

Scoop squash out of its peel and toss in a large bowl with the butter, diced tomato, basil, garlic, pepper, and salt. Serve hot.

Serves 4 to 6.


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