Spaghetti Squash with Homemade Creamy Tomato Sauce – ★★★★✩


We tend to eat a lot of pasta and while it’s really tasty it is not very good for you. I’ve heard so much about spaghetti squash and had to give it a try. I like squash so it seemed like a great idea. This recipe is really easy to make. You can do it in the microwave or in the oven depending on how much time you have. I cooked it in the oven and it came out great! After we ate what was on our plates I caught Perry in the kitchen scooping straight out of the squash without the sauce he loved it so much. The sauce I made is to die for and would go good on anything. Use it in moderation though because it is carb and dairy heavy. Perry wanted to give this one five stars but I vetoed and gave it 4 because the squash itself, while tasty, had a texture I didn’t 100% like. I’m a weirdo when it comes to texture so don’t take my word until you try it yourself. Here is why Perry would give this recipe five stars:

“The squash was so good just by itself and the sauce just made it that much better. I did not feel guilty eating it and would have ate the whole squash myself if Kels would let me. It has the traditional sweetness that squash usually has and that combined really well with the creamy sauce. I took some for left overs the next day and to my surprise it was even better. This recipe gets full stars from me!”

Serves: 5         Calories: 319


For Squash:

  • 1 spaghetti squash
  • Olive oil (to coat the two halves of squash. about 1/8 cup)
  • Salt and pepper to taste

For Sauce:

  • 3/4 cup of heavy cream
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
  • 2 tbsp parsley, chopped
  • 1/3 cup grated parmigiano-reggiano cheese
  • 3+ oz tomato paste (add to your taste but the more you use add a splash of milk [not heavy cream] to keep it creamy)


  1. Preheat oven to 450 degrees
  2. Cut the squash in half (this was a little tough so use a good sharp knife) and scrape out the seeds
  3. Line baking sheet with foil and season the squash with oil, salt and pepper.
  4. Lay flesh side down (seasoned side down) and roast for 30-40 minutes until fully cooked.
  5. When you have about 10 minutes left on your squash combine heavy cream, butter and salt in a large pan over med-high heat. Bring it to a simmer and cook stirring until it is thick enough to coat your spoon (4-5 minutes) Stir in parsley and tomato paste. Remove from heat and add cheese. Keep warm stirring occasionally to keep it from clumping/burning.
  6. Take squash from the oven and let it cool before you handle it. (This is important as we don’t want any injuries!)
  7. When it is cool enough scrape the strands of squash from the skin with a spoon.
  8. Toss squash with your sauce and enjoy!!

*Photo is an original taken by me

**Original squash recipe came from

*** Original sauce recipe came from


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s