Italian-Style Spaghetti Squash

This low-carb dish has great flavors with all the flavors of a classic Italian dish: tomatoes, mozzarella, onions, garlic, and basil. The spaghetti squash takes the place of pasta, and is so good you won't even miss the pasta. And you can play with this forgiving recipe to include other vegetables and cheeses to suit your taste buds!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 300 Calories

Ingredients

• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 2 cloves garlic, halved
• 1 small spaghetti squash, halved and seeded
• 2 tablespoons grated Parmesan cheese (Optional)
• 4 medium green onions, sliced
• 4 ounces mozzarella cheese, cut into small cubes
• 3 medium tomatoes, seeded and chopped
• ½ cup toasted pine nuts, coarsely chopped
• ¼ cup snipped fresh basil

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Prick squash skin all over. Rub cut sides of the halved garlic over the flesh. Lightly brush each squash half with some olive oil. Place cut side-down in a 3-quart baking dish.

Step 3

Bake in the preheated oven until tender, 45 to 60 minutes. Let cool until easily handled. Separate the squash flesh into strands using a fork. Leave strands in the shells.

Step 4

Divide mozzarella cheese between the shells. Toss lightly. Press mixture up the sides of the shells.

Step 5

Combine remaining olive oil, tomatoes, pine nuts, green onions, basil, and minced garlic in a bowl. Divide tomato mixture between the shells. Sprinkle Parmesan cheese on top. Return squash halves to the baking dish.

Step 6

Continue baking until filling is heated through, about 20 minutes.