Low-Carb Spaghetti Squash with Tomato Sauce Recipe

Low-Carb Spaghetti Squash with Tomato Sauce Recipe

Jane Estoperez

Servings: 4 servings

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes


  • 1 Medium-sized spaghetti squash
  • 2 cups of Tomato sauce
  • 1 tablespoon of Olive oil
  • 2 cloves of Garlic, minced
  • 1/4 teaspoon of Red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh basil, chopped (optional)


  1. Preheat the oven to 375°F (190°C).
  2. Cut the spaghetti squash in half lengthwise and remove the seeds with a spoon.
  3. Brush the inside of each half with olive oil and sprinkle with salt and pepper.
  4. Cut the spaghetti squash halves on a baking sheet and bake for 35-40 minutes or until tender.
  5. Heat the olive oil over medium heat in a medium saucepan.
  6. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes or until fragrant.
  7. Add the tomato sauce to the saucepan and stir well.
  8. Reduce the heat to low and let the sauce simmer for 10-15 minutes.
  9. Use a fork to scrape the spaghetti squash flesh into long strands.
  10. Divide the spaghetti squash between plates and top each serving with tomato sauce.
  11. Garnish with chopped fresh basil (if using) and serve immediately.

Nutrition Facts

Calories: 125 kcal

Total Fat: 6g

Saturated Fat: 1g

Sodium: 409 mg

Total Carbohydrates: 15g

Dietary Fiber: 6g

Sugars: 9g

Protein: 3g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Low-Carb Spaghetti Squash with Tomato Sauce

To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.

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