How to make an easy Spaghetti Squash
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During the holidays, our family has made it a tradition to invite friends, who don’t have family around, to come over for a home-cooked meal.
The holidays are one time everyone should have loved ones around to celebrate the joy and beauty of the season. And to us, gathering around a table, to share a meal, is one way everyone bonds through conversation and good food.
With friends and family having variant palettes and food preferences, there does come the issue of what to serve those friends who’ve chosen to stay off carbs but the plan for the day is to make a rich lasagna, for the rest?
Why you make them a delicious Spaghetti Squash!
Sponsored post by Mirum for Hunt’s Tomatoes.
How to make an easy Spaghetti Squash
To make this dish sing you would need juicy tomatoes and good quality tomato sauce, for that I prefer not to take chances and pick up cans of Hunt’s diced tomatoes and tomato sauce from Walmart.
These are fresh steamed, peeled and non-GMO verified.
To make this easy recipe to serve 2 large portions or 4 medium sized servings, you will need:
- 1 spaghetti squash
- 1 can of Hunt’s tomato sauce
- 1 can of Hunt’s diced tomatoes
- 1 tsp minced garlic
- ½ tsp black pepper
- 1 tsp Italian seasoning blend
- 6-10 fresh basil leaves, chopped
- Shredded mozzarella or parmesan cheese for topping
To make your sauce, combine tomato sauce, tomatoes, garlic, pepper, seasoning, and half of your basil leaves.
Using an immersion blender, puree everything.
Cook in a small saucepan over medium heat for 10 minutes, and then set aside.
Poke holes all around your spaghetti squash with a fork, and microwave for 2 minutes to soften up.
Cut the squash in half lengthwise, and scrape out the seeds with a spoon. Fill up the basin of a dish big enough for it to fit in, and place it cut side down in the water. Microwave for another 5-6 minutes.
Once finished cooking, take your squash out, and using a fork, begin scraping the insides out – this will come out in “noodles”.
Once fully scraped, 
combine with enough sauce to your liking, 
and mix thoroughly.
Serve in your hollowed out squash, or a bowl, and top with cheese, pepper, and more fresh basil leaves.
So easy to make and the perfect alternative to a carb-heavy pasta dish.
This would even make a great dish to serve your family when they want a break from heavy meals!
Save this recipe and print it off.
- 1 spaghetti squash
- 1 can Hunt's tomato sauce
- 1 can Hunt's diced tomatoes
- 1 tsp minced garlic
- ½ tsp black pepper
- 1 tsp Italian seasoning blend
- 6-10 fresh basil leaves chopped
- Shredded mozzarella or parmesan cheese for topping
-
To make your sauce, combine tomato sauce, tomatoes, garlic, pepper, seasoning, and half of your basil leaves. Using an immersion blender, puree everything.
-
Cook in a small saucepan over medium heat for 10 minutes, and then set aside.
-
Poke holes all around your spaghetti squash with a fork, and microwave for 2 minutes to soften up.
-
Cut the squash in half lengthwise, and scrape out the seeds with a spoon. Fill up the basin of a dish big enough for it to fit in, and place it cut side down in the water. Microwave for another 5-6 minutes.
-
Once finished cooking, take your squash out, and using a fork, begin scraping the insides out - this will come out in “noodles”.
-
Once fully scraped, combine with enough sauce to your liking, and mix thoroughly.
-
Serve in your hollowed out squash, or a bowl, and top with cheese, pepper, and more fresh basil leaves.
I’m sure you will need to use it soon!
For more holiday recipes and tips, visit the Hunt’s hub.
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