Spaghetti Squash with Tomato Sauce Recipe

I still remember the first time I pulled this spaghetti squash with tomato sauce out of the oven and scraped those golden strands with a fork. It felt like magic watching the squash turn into pasta-like ribbons.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Servings: 4

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.
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.
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.

Notes

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.