Spaghetti Squash Pasta

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Use spaghetti squash instead of traditional spaghetti to reduce your carb intake and increase fiber!


  • 1 Each Spaghetti Squash, cut in half lengthwise, seeds removed
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Dried Italian Herbs, no salt added
  • 1/8 Teaspoon Kosher Salt
  • To Taste Black Pepper
  • 4 Cups Quick Tomato Sauce
  • 2 Tablespoons Parmesan cheese, optional
  • As Needed Fresh Parsley, chopped, optional


  • Preheat oven to 400.
  • Slice spaghetti squash in half and remove the seeds. Be careful not to remove the flesh!
  • Drizzle the squash with olive oil. Season with Italian seasoning, salt, and pepper.
  • Line a baking sheet with foil or parchment paper. Bake the squash flat side down for 30-40 minutes, or until fork tender.
  • When the spaghetti squash is finished baking, remove it from the oven and set aside until it is cool enough to handle.
  • Once spaghetti squash has cooled, use a fork to remove the flesh. The spaghetti squash can be pulled apart with the fork, creating long strands that resemble spaghetti.

Source: Christa Demment González, MSN, FoodShare Director of Culinary Medicine