Spaghetti Squash With A Creamy Tomato Parmesan Sauce. Ditch the carbs. Keep all the flavor! This spaghetti squash dish is simple to put together and so delicious, you’ll never miss the real pasta. It’s perfect as a side and tasty enough to stand alone as a main dish. Try it once and keep it on steady rotation!
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spaghetti squash recipe ingredients
- spaghetti squash
- avocado oil
- cherry tomatoes
- onion
- heavy cream
- parmesan cheese
- lemon
- kosher salt
- fresh ground pepper
how to make spaghetti squash
Time needed: 1 hour and 15 minutes
For the best Spaghetti Squash recipe, simply:
- Prep the squash
Poke the spaghetti squash with a fork in several places. Microwave squash for 5-7 minutes. Let cool. Carefully, cut squash in half, remove seeds. Season flesh side of squash with avocado oil, salt, and pepper.
- Bake the spaghetti squash
Place face down on a parchment lined baking sheet. Bake for 45 minutes to an hour at 425° or until strands come away easily from the squash skin. Remove strands and set them aside.
- The tomato parmesan sauce
In a sauce pan, over medium heat, add a drizzle of avocado oil, the tomatoes and onion. Cook until tomatoes begin to burst and onions soften.
- Finish
Add heavy cream, parmesan, and spaghetti squash strands. Toss until combined. Add in lemon juice and zest and salt and pepper to taste.
frequently asked questions
Yes! No need to worry about any pesky gluten here!
Absolutely! Simply swap out the the heavy cream for unsweetened coconut milk. Parmesan can easily be replaced with nutritional yeast.
serving suggestions
This spaghetti squash dish is absolutely delicious all by itself, but is also a wonderful side dish. It would go well with beef, chicken, or seafood dishes. This recipe would also be a great accompaniment to a vegetarian meal.
Main Dishes I would recommend would be:
French Onion Pot Roast
Roasted Chicken
Pork Tenderloin With Chimichurri
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Spaghetti Squash With a Creamy Tomato Parmesan Sauce
Ingredients
- 1 spaghetti squash
- 1 tbsp avocado oil plus a drizzle for cooking the tomatoes
- 1 1/2 cups cherry tomatoes
- 1/2 cup onion, diced
- 1 cup parmesan cheese, grated
- 1/3 cup heavy cream
- 1/2 lemon, zest and juice
- kosher salt and fresh ground pepper
Instructions
- Poke the spaghetti squash with a fork in several places. Microwave squash for 5-7 minutes. Let cool. Carefully, cut squash in half, remove seeds. Season flesh side of squash with avocado oil, salt, and pepper.
- Place face down on a parchment lined baking sheet. Bake for 45 minutes to an hour at 425° or until strands come away easily from the squash skin. Remove strands and set them aside.
- In a sauce pan, over medium heat, add a drizzle of avocado oil, the tomatoes and onion. Cook until tomatoes begin to burst and onions soften.
- Add the heavy cream, parmesan cheese, and spaghetti squash strands. Toss until combined. Add in lemon juice and zest. Season with kosher salt and fresh ground pepper to taste. Enjoy!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Spaghetti Squash With A Creamy Tomato Parmesan Sauce recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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Creamy Bacon Parmesan Chicken is another wonderful low-carb meal!
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If you guys make this Spaghetti Squash Recipe, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
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