Spaghetti Squash in Tomato Sauce

Spaghetti Squash in Tomato Sauce


1 medium spaghetti squash, cut in half, seeds removed

3 tablespoons olive oil

2/3 cup chopped onion

4 garlic cloves, minced

900g ripe tomatoes, diced (save the juices)

¼ cup dry red or white wine

½ teaspoon ground pepper

¼ teaspoon salt

8-10 fresh basil leaves, torn


  1. Preheat oven to 200°C. line a rimmed baking tray with baking paper
  2. Place spaghetti squash halves, flesh side down, on the prepared baking tray. Bake for 40 to 50 minutes or until the squash is tender when pieced with a knife.
  3. Meanwhile, heat oil in a large fry pan over medium-high heat. Add onion and cook for 2 to 3 minutes until it starts to soften.
  4. Reduce the heat to medium and add the garlic. Continue to cook until they are golden.
  5. Add the tomatoes and their juices. Increase the heat to medium-high. Add the wine and cook until the tomatoes begin to breakdown.
  6. Stir in pepper and salt. Reduce the heat to low and simmer for 5 minutes.
  7. Remove from the heat and cover.
  8. 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.
  9. Serve.


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Midwest Foods Dubbo