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Tomato Basil Spaghetti Squash Pasta

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tomato basil spaghetti squash 3

It is confession time.

Even though it has been weeks since I first teased you with a picture of this dish, I still have no desire to write up a post about it.  It is not because it was not delicious.  That is not it at all.  In fact, this was tasty the first time I ate it and it was tasty as leftovers the next day.  Instead, I think I am still a bit unmotivated after my almost two-week-long blogcation.  So, friends, please forgive me as I attempt to slowly gain back some steam within the blogging world.  I promise I will make it up to you!  For now, however, a simple recipe will have to suffice.  You are okay with that…right?  I sure hope so!

tomato basil spaghetti squash 4

Tomato Basil Spaghetti Squash Pasta

Servings: 2-3 (2 for me because I love to eat!)


olive oil cooking spray
1 large spaghetti squash
water, for cooking
2 cloves garlic, minced
1/4 medium yellow onion, diced
fine sea salt, to taste
1 cup cherry tomatoes, halved
1/4 cup packed fresh basil, roughly chopped
2 to 3 large handfuls fresh spinach, roughly chopped
2 TB extra virgin olive oil
1/2 TB Italian seasoning


1. Preheat oven to 425 degrees F.  Line a baking sheet with foil and spray with cooking spray.

2. Cut squash in half and remove seeds.  Place the squash cut side down onto the baking sheet.  Roast for approximately 35-40 minutes.

3. While the squash is cooling slightly, line a large skillet with a thin layer of water.  Heat over medium-high heat until the water is very hot.  Once hot, lower the heat to medium and add garlic and onions.  Cook for approximately 8 minutes, or until softened, adding additional water as necessary. Season with sea salt.

4. Lower the heat to medium-low.  Stir in tomatoes, basil, and spinach.  Cook for approximately 3 to 5 minutes, or until the spinach has wilted.

5. Shred the spaghetti squash with a fork until it resembles pasta.  Stir in the squash and cook an additional 3 to 5 minutes, or until warm.

6. Turn off the heat and stir in extra virgin olive oil and Italian seasoning.  Add additional seasoning, if desired.

tomato basil spaghetti squash 6

I never realized that “pasta” could be so delicious with just simple ingredients like olive oil, basil, and seasonings.  No need for alfredo or marina sauces here.  In fact, it is the simplicity of this dish that I really love.  It is easy to make and the veggies, herbs, and seasonings really shine through.  Oh, and make sure you purchase fresh basil.  I used dried basil for the longest time, and boy was I missing out!

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I hope you are not getting tired of spaghetti squash recipes yet.  I have a Curried Spaghetti Squash recipe headed your way next week!

tomato basil spaghetti squash

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  • meredith @ The Cookie ChRUNicles February 18, 2014, 5:31 am
    It's so hard to get back in the blog groove- I feel that way sometimes after taking two days off on the weekend! meredith @ The Cookie ChRUNicles recently posted...Three Tip Tuesday- IronMy Profile
    • ClnEatingVegGrl February 18, 2014, 7:21 am
      I know, right? Luckily I ended up writing quite a few posts over the weekend so that I can relax a bit more this week :).
  • Kelly @ hidden fruits and veggies February 18, 2014, 8:27 am
    I'm always afraid if I give myself too many days off, I'll never blog again! This recipe looks delicious, simple recipes always end up being my fav. glad you finally saw the light and are buying fresh basil -- when recipes have so few ingredients, it really makes a difference!
    • ClnEatingVegGrl February 18, 2014, 3:44 pm
      Doesn't it?? It can be so expensive, but it is SO worth it. Now I'll only buy the fresh stuff for meals like this one!
  • Meredith February 18, 2014, 10:14 am
    Thanks for sharing, Hannah! My Mom and I have been really into spaghetti squash lately, I will give this a try for sure :) Meredith recently posted...My favorite oats on-the-goMy Profile
    • ClnEatingVegGrl February 18, 2014, 3:46 pm
      That's fantastic! I am glad to hear that I am not the only spaghetti squash addict ;). Let me know if you give it a try!
  • Marisa @ Uproot from Oregon February 18, 2014, 10:18 am
    Love what you've got going on here: simple spaghetti squash, my favorite little tomatoes, and basil. I could eat this daily! Marisa @ Uproot from Oregon recently posted...California Pita SandwichesMy Profile
    • ClnEatingVegGrl February 18, 2014, 3:47 pm
      I know, right? You really do not need anything too fancy. Sometimes the simples recipes really are the best ones!
  • Katie @ running4cupcakes February 18, 2014, 2:33 pm
    don't worry - you'll get your blog groove back and we will all be here ready to read when you are!! And I LOVE spaghetti squash and fresh ingredients are the best - like fresh basil. YUM! I also like to spinkle freshly grated parmesan cheese on top too. Katie @ running4cupcakes recently posted...TYT #7 – Maui + LuauMy Profile
    • ClnEatingVegGrl February 18, 2014, 3:48 pm
      Isn't fresh basil SO awesome? I am kicking myself for not using it sooner. I am going to have to add it to pizza next!
  • Stephanie @ My Freckled Life February 18, 2014, 3:09 pm
    Love this!! So simple and yet it sounds so delicious! Sometimes I completely forget how perfect simple flavors can go together, when they are done right!
    • ClnEatingVegGrl February 18, 2014, 3:49 pm
      Isn't that the truth? Recipes certainly do not have to be over the top to be delicious!
  • Casey @ Salted Plates February 18, 2014, 3:42 pm
    I agree that it can be hard to get back into the blog groove, I hope you have an easy transition! Casey @ Salted Plates recently posted...Treat Yourself TuesdayMy Profile
    • ClnEatingVegGrl February 18, 2014, 3:49 pm
      I ended up getting a few posts written over the weekend...so I think I have it back! ;)
  • Nicole @ FruitnFitness February 18, 2014, 9:03 pm
    I hope you enjoyed your blogcation! I know that sometimes I feel I have nothing to say and others I can write up multiple posts in one day. This recipe sounds good, I love spag squash! Nicole @ FruitnFitness recently posted...handling the stressMy Profile
    • ClnEatingVegGrl February 19, 2014, 7:52 pm
      SO true..sometimes the words flow...and sometimes they just don't!
  • Jessie February 18, 2014, 9:23 pm
    Never apologize for feeling unmotivated - everyone goes through this phase. I'm just thrilled you shared this simple recipe with all of us.. as I'm sure everyone else is too =) Jessie recently posted...[Healthy] Chocolate Nutella SmoothieMy Profile
    • ClnEatingVegGrl February 19, 2014, 7:54 pm
      Aww, thanks Jessie!! I appreciate that :)
  • GiGi Eats February 18, 2014, 10:58 pm
    Absolutely, positively my FAVORITE DISH on the face of the planet. I eat about 50 pounds of spaghetti squash a week, IT'S nuts but true!! GiGi Eats recently posted...Quiz: What Food-borne Illness Are You?My Profile
    • ClnEatingVegGrl February 19, 2014, 8:04 pm
      Haha, I LOVE it too!! I am so sad that it is going out of season here soon and getting very expensive :(
  • Alexis @ Hummusapien February 19, 2014, 7:15 am
    Mmmmm I am convinced that fresh basil makes everything better. I wish it lasted indefinitely in the fridge! I haven't made sketti squash in way too long. Thanks for the reminder! Love this combo.
    • ClnEatingVegGrl February 19, 2014, 8:05 pm
      Isn't it SO awesome? I can't believe I had never cooked with fresh basil before. But yes, it does not last nearly as long as I would like :(

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