Spaghetti Squash with Stewed Tomatoes

From The Culinary Couple


  • 1 large spaghetti squash
  • extra-virgin olive oil
  • 1 small sweet onion, chopped
  • 3 cloves of garlic, crushed
  • fresh basil
  • dried oregano
  • crushed red pepper
  • 2 cans of stewed tomatoes
  • Parmesan cheese


  1. Sauté onion and garlic in oil over medium heat. Add tomatoes and herbs. Simmer for at least 20 minutes.
  2. While the sauce is simmering, cook the squash. Pierce it several times with a fork and microwave on high for 10 minutes, flipping it halfway through the cooking process. Allow it to stand and cool for 5 minutes.
  3. Cut squash in half lengthwise and scoop out the seeds and pulp.
  4. Using a fork, scrape the insides of the squash into strands that resemble noodles, and place them into a separate bowl.
  5. Add one layer of stewed tomatoes and Parmesan cheese to the empty squash shell. Top with “spaghetti.” Repeat. Scoop remaining tomatoes and cheese on top and garnish with basil leaves.