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., September 2022


Credit: Rachel Marek

Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 1/3 cups
373 calories; protein 10g; carbohydrates 52g; dietary fiber 8g; sugars 7g; fat 16g; saturated fat 2g; mono fat 11g; poly fat 2g; vitamin a iu 1172IU; vitamin b3 niacin 6mg; vitamin c 20mg; vitamin e iu 4IU; folate 64mg; vitamin k 22mg; sodium 314mg; calcium 56mg; chromium 1mcg; iron 3mg; magnesium 97mg; phosphorus 239mg; potassium 629mg; zinc 2mg; omega 6 fatty acid 2g; niacin equivalents 7mg; selenium 45mcg.