Spaghetti Squash w/Tomato Sauce

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 155.7
  • Total Fat: 11.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 74.1 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 2.4 g

View full nutritional breakdown of Spaghetti Squash w/Tomato Sauce calories by ingredient
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Number of Servings: 4


    2 Spaghetti Squash
    3 Tbsp Extra Virgin Olive Oil
    1 Cup Crimini Mushrooms, Sliced
    1 28 Oz can fire roasted whole tomatoes
    1 tbsp Italian Seasoning
    1 bay leaf
    4 cloves garlic
    Dash Salt
    1/8 tsp Fresh Cracked Pepper


Preheat oven to 375 Degrees Farenheit.

Split Spaghetti Squash & scoop out seeds. Use 1 tbsp of the Olive Oil to brush the cut side of each squash, and place cut side down on a baking sheet.

Bake at 375 for about 30-35 minutes, until skin pierces easily with a fork. Scrape out squash with a fork and place on serving platter.

While the squash is baking, sautee the mushrooms over med/high heat for about 10 minutes.

In a blender, mix the tomatoes, garlic, and Italian seasoning, and puree until smooth. Pour mixture over the mushrooms. Add 1 bay leaf and salt & pepper to taste. Bring to a boil, then turn down to simmer and let simmer, stirring occassionally, while squash finishes cooking.

Pour Sauce over squash and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user HRHAIMEE.

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Member Ratings For This Recipe

  • This was excellent! Husband and 12 year old daughter loved it as well. I added roasted broccoli, zucchini, yellow squash, and onion to the mix. As an afterthought I added Italian seasoned chicken breast to plate for extra protein. 1 spaghetti squash was plenty for the 3 of us; with leftovers. - 5/24/12

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  • This recipe was delcious... the squash took about 40-45 minutes to cook though. I would pull it out and check every 5 mins after the 35 minute mark. I would totally recommend this recipe! One serving was SOOOOO FILLING !!!! - 5/7/08

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