Spaghetti squash with tomato sauce and mozzarella

Spaghetti squash with tomato sauce and mozzarella

Sep 19 2020


45 min

Serves 5

I often go for spaghetti squash when I want pasta but am looking for something more nourishing. It takes a bit longer to cook but is so worth it. Paired here with a cherry tomato sauce and creamy mozzarella and basil, it is sooooo yummy!


  • 1 medium spaghetti squash
  • 1 16 oz can of cherry tomato sauce ( you can use regular one as well if you can't find it)
  • 2 garlic cloves
  • 1 bunch of fresh basil leaves
  • 3-4 tbsp of loive oil
  • 1 mozzarella ball
  • Salt and pepper


Preheat the oven 400F. Cut the squash in 2 lengthwise and remove the seeds. Brush  2tbsp of the olive oil and sprinkle some salt and pepper. On a lined baking sheet place the squash cut side face down and prick the skin a couple of times with a fork. Cook for 40-45 minutes.

Meanwhile heat up the rest of the olive oil with the garlic (you can even leave the peel on as you will remove it from sauce later on) and a bunch of basil for 2-3 minutes. Add the tomatoes, some salt and pepper, bring it to a boil and leave to simmer for 5-7 minutes.

When the squash is cooked, remove from the oven (leave to cool so you can handle it) and using 2 forks just shred the inside to make the spaghetti squash.

Transfer to a serving dish and add the tomato sauce to it (make sure to remove the garlic and basil beforehand). Toss and add some seasoning. Roughly chop some basil and the mozzarella and sprinkle on top.

You can add some grated parmesan and I also like to add some chili flakes.


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