Spaghetti Squash with Tomato Sauce

Makes 6 servings; 1½ cups each serving

You are here


  • 1 spaghetti squash
  • 2 teaspoons vegetable oil
  • 15- to 24-ounce can or jar of low sodium spaghetti sauce
  • Grated parmesan cheese to taste (optional)


  1. Preheat oven to 400°F.
  2. Wash your hands well with soap and warm water for at least 20 seconds.
  3. Wash squash and cut off ends to make flat surfaces. Stand squash on one of the flat surfaces and cut in half lengthwise. If squash is too hard to cut through, place in the oven to soften (15 to 20 minutes). Use knife to cut around pocket of stringy fibers and seeds in the middle of each half and loosen, then use a spoon to remove.
  4. Drizzle 1 teaspoon of oil on each half of the squash and rub oil to coat evenly. Line baking pan with aluminum foil and place squash halves face down on baking pan. Place baking pan in the oven for 40 to 60 minutes until a fork easily pierces skin of squash. Let squash sit to cool while heating tomato sauce.
  5. Heat sauce following package instructions. Use a fork to make spaghetti like strands. Spoon spaghetti squash onto a plate and top with tomato sauce.
  6. Top with grated parmesan cheese.
  7. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.