Spaghetti Squash Dinner

4.1 of 5 (13)
editors choice
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 124.6
  • Total Fat: 8.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 32.3 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 5.6 g

View full nutritional breakdown of Spaghetti Squash Dinner calories by ingredient


Delicious, nutritious, and colorful vegetarian/vegan dish, as a complete meal or side dish. Delicious, nutritious, and colorful vegetarian/vegan dish, as a complete meal or side dish.
Number of Servings: 8


    2 tbsp olive oil
    1 cup raw carrots, cubed
    1/2 block of firm tofu, cubed
    5 small garlic cloves
    1/4 cup pine nuts
    1/2 cup red bell pepper
    1 cup chopped fresh tomatoes
    1/2 cup shelled edamame beans
    2 cup cooked spaghetti squash
    1 -2 tsp basil
    1-2 tsp oregano
    salt & pepper


Cut a small spaghetti squash in half, remove seeds, and steam for 1/2 hour.
In the meantime, saute' in the olive oil: 5 cloves of garlic, cubed tofu, diced carrots.
Saute' until carrots are just beginning to soften and the tofu is beginning to brown.
Add pine nuts, chopped tomatoes, edamame beans, spices, salt & pepper.
Use a fork to remove the cooked spaghetti squash meat, so that it comes out in strands.
Add it to the saute'. Serve hot. Yum!

Number of Servings: 8

Recipe submitted by SparkPeople user ANNIEHOWELL.

Member Ratings For This Recipe

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    Very Good
    I substituted TVP for the tofu and aduki beans for the endamame. I also added a cup of chopped kale for the phyto nutrients. - 8/23/13

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    Very Good
    Hearty and satisfying! I loved this. Thank you for posting! - 1/1/11

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    Yum! This was delicious, wonderfully healthy, and a great new recipe for spaghetti squash. Thank you for sharing! - 1/15/09

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    eh - 9/18/08

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    I loved this recipe! I used spaghetti squash and tomatoes from my garden. It was so healthy and very low in calories. It's even better the next day. This recipe is a keeper! - 8/13/08