Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Spaghetti Squash Recipes Spaghetti & Spaghetti Squash with Sautéed Cherry Tomato Sauce Be the first to rate & review! Got leftover spaghetti squash? Use it in this quick pasta dinner which combines cooked spaghetti squash with whole-wheat pasta and a fresh cherry tomato sauce. This recipe also works well with frozen, thawed spaghetti squash. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Published on September 23, 2022 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Print Rate It Share Share Tweet Pin Email Photo: Rachel Marek Active Time: 25 mins Total Time: 25 mins Servings: 4 Nutrition Profile: Dairy-Free Egg Free Heart Healthy Nut-Free Vegan Vegetarian Jump to Nutrition Facts Ingredients 8 ounces whole-wheat spaghetti ¼ cup extra-virgin olive oil 4 cloves garlic, minced 1 pound cherry tomatoes, halved ½ teaspoon salt ½ teaspoon ground pepper 2 cups cooked spaghetti squash (about 1/2 of a 2-pound squash) ¼ cup chopped fresh basil Grated Parmesan cheese (optional) Directions Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Reserve 1 cup pasta water, then drain the spaghetti. Meanwhile, heat oil in a large skillet over medium heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add tomatoes, salt and pepper; cook, stirring and pressing on the tomatoes with the back of a spoon, until they break down and the sauce looks creamy, about 8 minutes. Add the spaghetti and spaghetti squash; cook, stirring and adding some of the reserved pasta water if necessary, until coated and heated through, 2 to 3 minutes. Sprinkled with basil. Serve with Parmesan, if desired. Rate it Print Nutrition Facts (per serving) 373 Calories 16g Fat 52g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 373 % Daily Value * Total Carbohydrate 52g 19% Dietary Fiber 8g 29% Total Sugars 7g Protein 10g 20% Total Fat 16g 21% Saturated Fat 2g 10% Vitamin A 1172IU 23% Vitamin C 20mg 22% Vitamin E 3mg 18% Folate 64mcg 16% Vitamin K 22mcg 18% Sodium 314mg 14% Calcium 56mg 4% Iron 3mg 17% Magnesium 97mg 23% Potassium 629mg 13% Zinc 2mg 18% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved