Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Spaghetti is love." -Mario Batali

The refrigerator light goes on...

Cooking spaghetti squash can be a bit daunting at first. They seem formidable with their thick skin and heaviness for their size. The technique in this recipe is a great way to cook them. You can slice them and seed them first, but you can also poke a few holes in the squash and roast them whole. This does make them easier to cut after they have cooked than before they are cooked, but it is a little more difficult to seed the squash after cooking.

Roasting spaghetti squash and prepping it in advance is a great time-saving strategy. You can keep it for a few days in the refrigerator and you can use it in place of pasta with almost any sauce such as pesto or Alfredo sauce. Chilled spaghetti squash also works great in salads.


Spaghetti Squash Pasta

Servings: 2 | Serving size: about 2 1/2 cups

Cooking time: 60 minutes

This recipe can easily be multiplied and makes great leftovers.

Spaghetti Squash Pasta recipe from Dr. Gourmet


  • 2 lb. spaghetti squash (sliced in half lengthwise and seeded)
  • 2 tsp. olive oil
  • 1/2 large onion (diced)
  • 2 cloves garlic (minced)
  • 1 15-ounce can no salt added diced tomatoes
  • 1/4 tsp. salt
  • black pepper to taste
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/4 tsp. dried marjoram
  • 1 15-ounce can no salt added white beans (drained and rinsed)
  • 3 Tbsp. parsley (coarsely chopped)
  • 1 ounce parmesan cheese (grated)

Preheat the oven to 350°F.

Place 1 teaspoon of the olive oil in a large skillet or on a baking sheet.

Place the squash in the pan cut side down and place the pan in the oven.

Roast for 45 minutes.

When the squash is tender, remove from the oven and set aside to cool.

When the squash is cool enough to handle, use a fork to gently remove the flesh of the squash in strands.

Place 1 teaspoon olive oil in a large skillet over medium high heat.

Add the onion and cook for 4 to 5 minutes. Stir frequently.

Add the garlic and cook for one minute. Stir frequently.

Add the tomatoes, salt, pepper, basil, oregano, and marjoram.

Stir and cover the pan.

Simmer over medium low heat for 20 minutes. Stir occasionally.

Add the white beans to the pan.

Stir and cook for another 5 minutes.

Add the spaghetti squash to the tomato sauce with the parsley and parmesan.

Stir gently and heat through.


Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 4

Amount Per Serving

Calories 240 Calories from Fat 54
% Daily Value
Total Fat 6g 8%
  Saturated Fat 2g 11%
  Monounsaturated Fat 2g
  Trans Fat 0g
Cholesterol 5mg 2%
Sodium 280mg 12%
Total Carbohydrates 39g 14%
    Dietary Fiber 13g 46%
    Sugars 10g
Protein 11g
Vitamin A 5% Vitamin C 25%
Calcium 11% Iron 18%
Vitamin K 60mcg Potassium 700mg