This Tomato Basil Spaghetti Squash recipe is super healthy, easy, and delicious. A great summer side dish to complement any main course!
OK, so I realize that the title of this dish is just a list of 3 ingredients. But they are all seriously good ingredients that go together perfectly. Think of it as Tomato & Basil flavored Spaghetti Squash.
Grape tomatoes are roasted with spaghetti squash and then tossed together with fresh basil, salt & pepper, and feta cheese. It is so simple but so good. The whole dish takes about 10 minutes of hands-on time. The rest of the time is just spent impatiently waiting for the squash to roast.
Related recipe: Orzo Salad with Tomatoes and Basil
Roasting brings out the sweetness of the grape tomatoes, and gives the spaghetti squash a little bit more flavor and texture (as opposed to steaming it in the microwave). Being generous with the fresh basil in this recipe gives it a lovely fresh aroma that makes me think of fresh summer salads. Mixing them all together releases the lovely roasted tomato juices and all the freshness of the basil.
I am not one of those people who thinks that spaghetti squash tastes like spaghetti... or who calls spiralized zucchini 'zoodles'... or who can pretend that noodle-less squash lasagna is as good as the real thing - as if you can actually trick yourself into thinking that vegetables are as good as pasta. (Sorry ya'll, but that's just delusional). But as far as 100% healthy vegetable side dishes, it doesn't get more delicious than this Tomato Basil Spaghetti Squash recipe and I make it regularly because it is just so easy and it goes perfectly with almost anything!
Tomato Basil Spaghetti Squash
- 2 tablespoons olive oil
- 1 medium spaghetti squash - (about 8 inches long)
- 1 pint grape tomatoes or cherry tomatoes
- ¼ cup fresh basil leaves - chopped
- ¼ cup crumbled feta cheese
- ¼ teaspoon salt & pepper - or to taste
- Preheat oven to 350F. Brush a large baking dish with vegetable oil.
- Slice the spaghetti squash in half length-wise and scoop out the seeds (for the love of all things delicious, don't throw out the seeds! Clean them and roast them!). Place the spaghetti squash cut side down on the baking dish. Place the grape tomatoes on the baking dish.
- Bake at 350 for 20-22 minutes, or until the tomatoes start to wrinkle and burst. Carefully remove the tomatoes from the baking dish, and place the butternut squash back in the oven for another 20 minutes, or until the butternut squash can be pierced with a fork. Remove from heat and allow to cool until comfortable to the touch.
- Use a fork to scoop out the spaghetti squash strands into a large bowl. Add the roasted tomatoes, basil leaves, feta cheese, and salt & pepper to taste. Mix well, and serve immediately.
- To roast butternut squash seeds: clean the seeds and remove all the squash flesh. Allow to dry for an hour or two. Toss with olive oil, salt, and pepper. Roast at 350F for 15 minutes. Remove from heat and stir once the seeds have cooled.
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.