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Spaghetti Squash with Tomato Basil Sauce

  • 30 m
  • 1 h
Sylvia Fountaine
“Swapping spaghetti squash for pasta is a great way to cut back on carbs and calories in this saucy vegan dinner. Here, we have tossed the squash with a simple fresh tomato sauce. Jazz up the sauce with crushed red pepper flakes, Kalamata olives and/or capers, if you like.”


    • 1 medium spaghetti squash (4-5 pounds), cut in half, seeds removed
    • 3 tablespoons extra-virgin olive oil
    • ⅔ cup chopped onion
    • 4 garlic cloves, minced
    • 2 pounds ripe tomatoes, diced (about 4 cups; save juices)
    • ¼ cup vermouth, dry red wine or dry white wine
    • ½ teaspoon ground pepper
    • ¼ teaspoon salt
    • 8-10 fresh basil leaves, torn


  • 1 Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
  • 2 Place spaghetti squash halves, cut-side down, on the prepared baking sheet. Bake until the squash is tender when pierced with a knife, 40 to 50 minutes.
  • 3 Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until fragrant and starting to soften, 2 to 3 minutes. Reduce heat to medium. Add garlic and continue cooking until golden, about 2 minutes. Add tomatoes and their juices. Increase heat to medium-high. Add vermouth (or wine) and cook, stirring occasionally, until the tomatoes begin to break down, 4 to 5 minutes. Stir in pepper and salt. Reduce heat to low and simmer for 5 minutes. Remove from heat and cover.
  • 4 When the squash is cool enough to handle, use a fork to scrape the flesh from the shell; add it to the tomato sauce. Stir in basil.
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