Spaghetti Squash with Zucchini-Tomato Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 233.6
  • Total Fat: 5.9 g
  • Cholesterol: 0.7 mg
  • Sodium: 868.0 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 7.8 g
  • Protein: 15.9 g

View full nutritional breakdown of Spaghetti Squash with Zucchini-Tomato Sauce calories by ingredient
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Number of Servings: 6


    1 spaghetti squash
    2 tablespoons parmesan cheese
    2 teaspoons olive oil
    ½ teaspoon garlic powder
    ½ teaspoon dried basil
    Dash of salt

    For the Sauce:
    2 teaspoons olive oil
    1 small onion, chopped
    1 medium zucchini, cut in half lengthwise and cut into half moons
    2 teaspoons garlic, minced
    1 (26-ounce) jar prepared tomato sauce
    1 cup canned cannellini beans, rinsed and drained (or veggie crumbles)


Pierce the squash with a fork all over. Place on a paper towel in the microwave and cook on high for 3 minutes. Rotate the squash and cook for 2 minutes more. If squash is tender, set aside for several minutes to cool. If still firm, cook for an additional 2 minutes. Cut the squash in half lengthwise and hold each half using a hot pad. Using a fork, scrape out the inside of the squash into a large bowl. Toss the cooked squash with the Parmesan cheese, olive oil, garlic powder, basil, and salt.
For the Sauce: Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Add the onion and zucchini and sauté until golden brown. Add the garlic and sauté for 1 minute. Pour sauce over the vegetables and add beans. Stir well. Simmer sauce over low heat for 5 minutes.
Serve the sauce over a bed of spaghetti squash and sprinkle with Parmesan cheese.

Serves: varies depending on size of squash, serving size: 1 cup spaghetti squash with ¾ cup sauce and 2 teaspoons parmesan cheese

Number of Servings: 6

Recipe submitted by SparkPeople user CDARNELL12.

TAGS:  Fish |

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