Roasted Spaghetti Squash with Garlic, Broccoli, Beans, and Tomatoes

Roasted Spaghetti Squash with Garlic, Broccoli, Beans, and Tomatoes

4.3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 229.5
  • Total Fat: 4.3 g
  • Cholesterol: 2.0 mg
  • Sodium: 91.2 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 8.1 g

View full nutritional breakdown of Roasted Spaghetti Squash with Garlic, Broccoli, Beans, and Tomatoes calories by ingredient

Number of Servings: 6


    1 5 pound spaghetti squash
    2 C broccoli florets
    1 Tbsp olive oil
    3 minced garlic cloves
    ground pepper, to taste
    1 can drained cannelini beans
    3 Tbsp parmesan cheese


Preheat oven to 400. Spray medium baking dish with nonstick spray. Cut the squash lengthwise and pierce with knife in several places. Place on a baking dish and cover with foil. Bake 1 hour and allow to sit 5 minutes. Drag a fork through the flesh pulling the strands apart. Transfer to a large bowl.

Steam broccoli in microwave for 2 minutes.

Heat oil in a large skillet on medium heat. Add garlic and cook 1 minute. Add tomatoes, beans and pepper; bring to a boil. Reduce the heat and simmer uncovered for 3-4 minutes.

Stir in squash and broccoli. Cook and toss frequently until heated through. Sprinkle with parmesan cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user MUSCLEMOM_2.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    Sliced up cherry tomatoes and chopped up mushrooms also added sliced green beans to broccoli, I added one cube of chicken bouillon to a cup of water to give it liquid and thickened it with flour and water before mixing squash and broccoli/bean mixture. I used 10 oz of pre-made spaghetti squash. - 7/23/19

  • no profile photo

    Very Good
    I prepared this tonight. Made couple changes.....used one can diced tomatoes instead of fresh ones. I also used a frozen medley of veggies (broccoli, cauliflower, carrots, green and yellow beans). This had a very good flavor....I think I must have baked the squash too long as it was mushy. - 9/7/16

  • no profile photo

    Use 2 large ripe tomatoes as they are not listed in the ingredients on this recipe. - 3/19/16