I still remember the first time I pulled this Spaghetti Squash with Tomato Sauce Recipe out of the oven and scraped those golden strands with a fork. It felt like magic watching the squash turn into pasta-like ribbons. I made this recipe on a cozy evening when I wanted comfort food without feeling heavy afterward.

The tomato sauce bubbled gently, filling my kitchen with that classic Italian aroma. After one bite, I knew this was going into my regular dinner rotation, much like how comforting flavors shine in this sweet and spicy gochujang chicken bowls recipe.

Ingredients

Here’s a quick look at everything you’ll need and why each ingredient matters. I’ve added small tips I picked up while making this myself.

Spaghetti squash (1 medium, about 3 pounds) – This is the star of the dish. Choose one that feels heavy for its size and has firm skin for the best texture.
Olive oil (2 tablespoons) – Helps the squash roast evenly and adds richness without overpowering the flavor.
Garlic cloves (3, minced) – Fresh garlic gives the sauce depth; avoid jarred garlic if possible for a cleaner taste.
Crushed tomatoes (1 can, 28 ounces) – Use high-quality canned tomatoes for a naturally sweet and balanced sauce.
Tomato paste (2 tablespoons) – Thickens the sauce and intensifies the tomato flavor.
Italian seasoning (1 teaspoon) – A simple blend that adds herbaceous notes without extra effort.
Salt (¾ teaspoon, or to taste) – Enhances all the flavors; adjust based on your tomatoes.
Black pepper (½ teaspoon) – Adds gentle warmth and balance.
Red pepper flakes (¼ teaspoon, optional) – Perfect if you like a subtle kick of heat.
Fresh basil (¼ cup, chopped) – Adds freshness and brightness right at the end.
Parmesan cheese (½ cup, freshly grated) – Grating it fresh melts better and tastes far superior to pre-shredded cheese.

Note: This recipe makes approximately 4 servings based on the ingredient quantities listed above.

Variations

This recipe is easy to customize, depending on your preferences or dietary needs.
For a dairy-free version, skip the Parmesan or replace it with nutritional yeast for a cheesy flavor.
If you want a sugar-free sauce, check the label on your canned tomatoes and avoid any with added sugar.
You can boost flavor by adding sautéed mushrooms, olives, or capers to the tomato sauce.
For extra protein, toss in cooked lentils or chickpeas just before combining with the squash, similar to how protein is balanced in this lemon pepper chicken wings recipe.

Cooking Time

Here’s a simple breakdown so you can plan ahead.

Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Equipment You Need

Having the right tools makes this recipe stress-free.

Sharp knife – For safely cutting the spaghetti squash in half
Baking sheet – Used to roast the squash evenly
Parchment paper – Prevents sticking and makes cleanup easier
Large skillet – For simmering the tomato sauce
Fork – Essential for scraping the squash into strands

How to Make Spaghetti Squash with Tomato Sauce Recipe?

This recipe comes together in a few simple stages, and none of them are complicated. Take your time and enjoy the process.

Prepare the Spaghetti Squash

Start by preheating your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle lightly with salt and pepper.

Roast the Squash

Place the squash halves cut-side down on a lined baking sheet. Roast them in the oven for about 40 minutes until the flesh is tender. You should be able to pierce it easily with a fork.

Make the Tomato Sauce

While the squash is roasting, heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, being careful not to let it brown. Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes.

Simmer the Sauce

Lower the heat and let the sauce simmer gently for about 15 minutes. This allows the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.

Create the Squash Strands

Once the squash is done roasting, let it cool slightly. Use a fork to scrape the flesh into long, spaghetti-like strands. Transfer them to a large bowl or directly into the skillet.

Combine and Finish

Add the spaghetti squash strands to the tomato sauce and toss gently to coat. Remove from heat and stir in fresh basil. Top with freshly grated Parmesan just before serving.

Additional Tips for Making This Recipe Better

After making this recipe several times, I’ve picked up a few tricks that really elevate it.

I always roast the squash cut-side down to get perfectly tender strands without burning.
Letting the sauce simmer a bit longer gives it a richer, more developed flavor.
I like adding the basil at the very end so it stays bright and aromatic.
If the squash releases extra moisture, I drain it briefly before mixing with the sauce.

How to Serve Spaghetti Squash with Tomato Sauce Recipe?

This dish looks beautiful with minimal effort. I usually serve it in shallow bowls so the sauce coats every strand evenly. A sprinkle of extra Parmesan and a few basil leaves on top instantly make it restaurant-worthy. You can pair it with a simple green salad or garlic bread for a complete meal.

Nutritional Information

This dish is light yet satisfying, making it a great alternative to traditional pasta.

Calories: About 220 per serving
Protein: Approximately 8 grams
Carbohydrates: Around 24 grams
Fat: Roughly 10 grams

Make Ahead and Storage

This recipe works well for meal prep and leftovers.

Storing:
Store leftovers in an airtight container in the refrigerator. It stays fresh for up to 4 days without losing texture.

Freezing:
You can freeze the sauce separately for up to 2 months. I don’t recommend freezing the squash strands, as they can become watery.

Reheating:
Reheat gently on the stovetop or in the microwave. If it looks dry, add a splash of water or extra sauce before warming.

Why You’ll Love This Recipe?

There are so many reasons this dish has become one of my favorites.

It’s incredibly easy to make and perfect for busy weeknights.
The recipe is naturally gluten-free and low in carbs.
You can customize it endlessly with your favorite add-ins.
It delivers comfort-food flavor without feeling heavy or greasy.
Cleanup is simple, especially if you line your baking sheet.