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PF Kitchen: Spaghetti Squash with Tomato Basil Sauce

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PF Kitchen: Spaghetti Squash with Tomato Basil Sauce

Edwardsville, IL Gym and Nutrition Coach





  • 1 medium spaghetti squash (4-5 pounds), cut in half, seeds removed

  • 3 tablespoons extra-virgin olive oil

  • 2/3 cup chopped onion

  • 4 garlic cloves, minced

  • 2 pounds ripe tomatoes, diced (about 4 cups; save 

  • 1⁄4 cup vermouth, dry red wine or dry white wine

  • 1⁄2 teaspoon ground pepper

  • 1⁄4 teaspoon salt

  • 8-10 fresh basil leaves, torn 



  1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.

  2. Place spaghetti squash halves, flesh side down, on the prepared baking sheet. Bake until the squash is tender when pierced with a knife, 40 to 50 minutes.

  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until fragrant and starting to soften, 2 to 3 minutes. Reduce heat to medium. Add garlic and continue cooking until golden, about 2 minutes. Add tomatoes and their juices. Increase heat to medium-high. Add vermouth (or wine) and cook, stirring occasionally, until tomatoes begin to breakdown, 4 to 5 minutes. Stir in pepper and salt. Reduce heat to low and simmer for 5 minutes. Remove from the heat and cover. 

  4. When the spaghetti squash is cool enough to handle, use a fork to scrape the flesh from the shell and add it to the tomato sauce. Stir in basil.


Serving size: 2 cups

Per serving: 268 calories; 12 g fat (2 g sat); 8 g fiber; 37 g carbohydrates; 5 g protein; 17 g sugars






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Edwardsville, IL Gym and Personal Trainer




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