Italian Spaghetti Squash

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 174.5
  • Total Fat: 9.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 491.5 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 4.4 g
  • Protein: 3.0 g

View full nutritional breakdown of Italian Spaghetti Squash calories by ingredient
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from vegweb from vegweb
Number of Servings: 4


    1 spaghetti squash
    2 tablespoons olive oil
    1 medium onion, chopped
    1 or 2 cloves of garlic, minced
    1 minced basil leaf
    1/2 teaspoon of oregano
    1/4 teaspoon of Italian seasonings
    3 medium tomatoes, chopped and set aside(or canned whole peeled tomatoes)
    1/4 cup of vegan mozzarella cheese(I opted out on this one-not in nutrition facts)
    2 tablespoon vegan butter( I only used as needed so it's only calculated for 1 tblsp)


. Pre-heat oven to 400 degrees F. Bake the spaghetti squash for about 45 minutes or until soft. Make sure to prick the squash all over with a fork so it doesn't explode in your oven. (you can also use the microwave if you cut the squash in half and cook on high for 15-20min each side. put in a microwave bowl with water to cover the bottom and microwave.)

2. While it is cooking, heat olive oil to a frying pan and add onion, garlic, and spices and simmer the onions, garlic, and spices until tender. Add the tomatoes and cook uncovered for five minutes. Cover, and set aside.

3. When the squash is done, cut it open, remove the seeds, and use a fork to remove the spaghetti "strands". Place the strands in a bowl with butter and vegan cheese. Toss until well blended.

4. Take the tomato garlic and onion mixture and toss it with the "spaghetti" until well blended. This is so good! Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user AMANDARICCIARDI.

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