This is An Amazing Spaghetti Squash with Tomatoes Recipe

Updated: January 15, 2024 by Olivia Mittak | Leave a comment

Finding new and exciting ways to incorporate vegetables into your diet can be a challenge. This is especially true if you have kids, who often aren't a fan of the various veggie recipes that exist out there. This spaghetti squash with tomatoes recipe is going to be a hit with everyone- we guarantee it.

Squash is usually something that even picky eaters will enjoy. It's sweeter than many other healthy foods, so you won't hear complaints of blandness or bitterness. Spaghetti squash, which we use in this recipe, is quite accessible to the average family. This is especially true in the late summer and fall.

This dish is packed with lots of flavor, thanks in no small part to the sweet peppers, onions, and seasonings used within. A little bit of Parmesan cheese helps add extra savoriness, ensuring this is truly a dish everyone in your family will love.

Thanks to all of the vegetables used, this recipe is packed with plenty of nutrition. Each serving comes with a healthy dose of vitamins and minerals that your family needs to be strong and healthy. With all that said, let's take a look at this awesome recipe.

Spaghetti Squash with Tomatoes

Ingredients:

1 medium spaghetti squash (2½ pounds)
2 tablespoons water
½ cup chopped sweet red or green pepper
½ cup sliced green onions
2 large tomatoes, seeded and chopped
2 tablespoons minced fresh parsley
2 teaspoons minced fresh dill or ¾ teaspoon dill weed
2 teaspoons minced fresh basil or ¾ teaspoon dried basil
½ teaspoon salt
2 tablespoons grated Parmesan cheese

Directions:

1. Preheat oven to 350°F.

2. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a baking dish. Fill dish with hot water to a depth of 1 inch. Cover and bake at 350° F for 30-40 minutes or until tender.

3. Meanwhile, in a nonstick skillet, heat water over medium heat; add pepper and onions. Cook and stir for 2 minutes. Stir in the tomatoes, parsley, dill, basil, and salt. Bring to a boil. Reduce heat; simmer, uncovered, for about 5 minutes or until tender.

4. When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese.