Spaghetti Squash with Roasted Tomatoes and Basil

Simple, fresh, and family-friendly

Hey there 👋

If you’ve never tried spaghetti squash before, this is your sign. It’s warm, cozy, and somehow still light and fresh. We roast the squash until it gets all soft and stringy (like pasta!), then mix it up with sweet roasted cherry tomatoes, fresh basil, and a little garlic. Super easy, super tasty.

I’ve made this dish a hundred times on busy weeknights and even brought it to potlucks. It’s one of those recipes where you feel like you’re eating something fancy, but it only took you about 30 minutes to throw together.

this recipe!

🧡 Why I Love This Recipe

• It’s naturally gluten-free and low-carb, but still really satisfying
• Kids love the fun “noodles” from the squash
• It smells amazing while it cooks—like garlic and fresh herbs
• Leftovers reheat like a dream
• It feels like a warm hug in a bowl

🍝 Servings & Cook Time

• Serves: 4
• Prep Time: 10 minutes
• Cook Time: 35–40 minutes

🛒 What You’ll Need

Ingredients:

• 1 medium spaghetti squash (about 2–3 lbs)
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• Salt and pepper, to taste
• ½ cup fresh basil, chopped
• Optional: grated Parmesan cheese for topping

🧑‍🍳 Tools You’ll Need

• Sharp knife
• Spoon (to scoop out seeds)
• Baking sheet
• Parchment paper
• Mixing bowl
• Fork (to shred the squash)

💡 Pro Tips

1. Microwave your squash for 2–3 minutes before cutting—it makes slicing way easier.
2. Always roast squash cut-side down for extra caramelized edges.
3. Add Parmesan cheese while the squash is still hot so it melts in nicely.
4. Let your kids help scoop the squash into noodles—it’s fun and mess-friendly!
5. Use parchment paper so clean-up takes 5 seconds.

🔁 Substitutions & Variations

• Use grape tomatoes instead of cherry
• Add mozzarella for extra cheesy goodness
• Use dried basil if you don’t have fresh (about 1–2 tsp)
• Add a handful of spinach or kale for extra greens

⏳ Make Ahead Tips

• Roast the squash and tomatoes earlier in the day—just reheat and mix when ready to serve.

👩‍🍳 How to Make Spaghetti Squash with Roasted Tomatoes and Basil

Step 1: Prep the Spaghetti Squash

Cut the squash in half lengthwise and scoop out the seeds.

Step 2: Roast the Squash

Place squash halves cut-side down on a parchment-lined baking sheet. Roast at 400°F for 30–35 minutes or until the inside is fork-tender.

Step 3: Roast the Tomatoes

While the squash roasts, toss halved cherry tomatoes with 1 tablespoon olive oil, garlic, salt, and pepper. Spread on a second parchment-lined baking sheet. Roast for 20–25 minutes at 400°F.

Step 4: Shred the Squash

Let squash cool for a few minutes. Use a fork to scrape the inside into “noodles.”

Step 5: Mix it All Together

In a big bowl, toss the shredded squash with roasted tomatoes, chopped basil, the remaining tablespoon of olive oil, and Parmesan if using.

🥡 Leftovers & Storage

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the microwave or in a skillet over low heat.
• Don’t freeze—it gets too watery.

🍽 What to Serve With

• Garlic bread or crusty baguette
• Grilled chicken or shrimp
• A light side salad with balsamic vinaigrette

❓FAQ

Can I cook the squash in the microwave?
Yes! Microwave halves face-down in a dish with a bit of water for 10–12 minutes. Still tasty, but less caramelized.

Do I need to peel the squash?
Nope, just scoop out the inside and toss the skin.

Can I add protein to this?
Totally! Add grilled chicken, chickpeas, or even sautéed mushrooms.

❤️ Final Thoughts

This dish is proof that healthy can be cozy and delicious. I hope it brings a little warmth to your table, like it does mine. Let me know how it turns out for you—or if you have any fun twists! Leave a comment and I’ll be right there to chat 🥰