Baked Spaghetti Squash


Baked Spaghetti SquashIngredients

  • 1 spaghetti squash
  • 1 cup diced tomatoes
  • 1 cup tomato sauce
  • 1/2 cup green peppers, sliced
  • 1/2 cup onion, diced
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp basil
  • 1 tsp olive oil
  • 2/3 cup low fat ricotta cheese, divided


  1. Preheat oven to 375 F.
  2. Place the spaghetti squash on a baking sheet. Pierce it on all sides with a knife. Bake in the oven for 60min, or until easily pierced with a knife.
  3. While you're waiting for squash to bake, sauté peppers & onions in 1tsp of olive oil in a medium sized saucepan. When onions are translucent, add oregano, garlic powder, basil, tomatoes and tomato sauce and remove from burner
  4. Allow squash to cool and cut in half. Spoon out seeds and pulp. Using a fork, scrape out the spaghetti squash, separating the strands as you go. 
  5. Place spaghetti squash in a bundle of dish towels and squeeze out some of the moisture. 
  6. Add squash to tomato sauce and toss together. Add half of the ricotta cheese and toss again
  7. Pour mixture into an oven safe baking dish & top with remaining ricotta
  8. Bake under broiler until browned on top (about 5-7 minutes)
  9. Serve immediately or freeze in small portions for a "busy day"

Serving Size: ½ cup (recipe makes 4 servings)

Our recipes can be part of a well-balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided.