Spaghetti Squash with Spicy Tomato Sauce [Intro to Cooking]

With a winter chill in the air, my body is begging for comfort foods that leave me warm and ready for a nap. However, with the holidays (and holiday parties) on the horizon, my waistline requires a lighter option. This simple squash dishes serves both purposes equally and will fit well within your pre-holiday wallet restrictions, too!


Spicy Tomato Sauce

  • 2 tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 tsp. red pepper flakes
  • 28 oz. crushed tomatoes
  • 1 tsp. dried basil
  • 1 tsp. sugar
  • salt and pepper


  • 1 spaghetti squash
  • 2 tbsp. olive oil
  • 1 tsp. red pepper flakes
  • salt and pepper

Cook Time: 40-45 minutes
Serves: 2 servings as main dish, 4 servings as side dish


Spicy Tomato Sauce

  1. Heat olive oil in large sauce pan over medium heat.
  2. Add garlic and red pepper flakes. Saute for 7-10 minutes.
  3. Add tomatoes and simmer for 20 minutes.
  4. Add basil, sugar, salt and pepper.


  1. Pre-heat oven to 375┬░F.
  2. Halve the squash, hamburger style, de-seed, and trim the ends.
  3. Using clean hands, rub 1 tbsp. olive oil on all exposed squash flesh. Sprinkle with salt and pepper.
  4. Stand squash hollow-side-up on a roasting pan and place in oven.
  5. Check after 30 minutes. When done, squash should feel firm, but malleable. If not done, continue to cook, checking every 10 minutes.
  6. Remove squash from oven and allow to cool. Use your hands to break off the skin, and then break the squash down into spaghetti-appearing strands (see above).
  7. Pre-heat skillet and 1 tbsp. olive oil over medium heat.
  8. Toss squash in heated oil until slightly browned.
  9. Top with sauce and garnish with basil.


  1. Double the recipe on the tomato sauce, and freeze half. I use it as a marinara sauce in lasagnas and such.
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