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Tomato Basil Spaghetti Squash


I used to be skeptical of spaghetti squash because I was a huge pasta girl, but honestly I’m on board now. Not that I won’t eat pasta now or am against it, but I love finding more nutritious alternatives like this one. I think people really underestimate vegetables and everything you can do with them when cooking. I cooked handfuls and handfuls of baby spinach with a chopped tomato in just water and then added in Rao’s tomato basil sauce to really make this feel like spaghetti. The sauce is honestly what made it and I added some pepper and basil to spice things up. I used only half of the squash and amount of the sauce at first but it was so good I went back for seconds.


  • 1 spaghetti squash

  • 1 cooking tomato

  • Lots and lots of handfuls of baby spinach

  • 2 cups of Rao's tomato basil sauce

  • Pepper and basil for taste


  • Cut squash in half long ways and remove seeds

  • Microwave for 3 minutes to speed up cooking time

  • Cover each open face of the squash with a thin layer of olive oil and on the baking pan too

  • Cook for 20 minutes at 350 degrees

  • While the squash is cooking...

  • In a pot over the stove cook baby spinach and chopped tomato in water

  • Do NOT be shy with the amount of baby spinach you put I cannot express how much I really put vs how much it looked I put after it was cooked

  • Add in the Roa’s sauce to the pot with spinach and tomatoes and keep going on low heat 

  • Once the squash is done cooking cut across the open face with a fork to make the “spaghetti” 

  • I didn’t wait for it to cool because I was really hungry and it was fine, I just used a paper towel to hold the squash as I used the fork to cut it

  • Add the spaghetti squash as you go into the pot with the sauce

  • Add some pepper and basil in if you want to spice things up and dig the f in

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