1Cook the spaghetti squash: Cut the squash in half lengthwise, remove seeds, pierce it with a fork and place it cut side down in a glass baking dish. Add a bit of water to the dish so that it covers the bottom, and bake for about an hour at 375.
2While the squash is cooling, sauté the onion and garlic in the oil until soft. Add the corn, peppers, halved cherry tomatoes and sauté for 2-3 minutes. Season with salt and pepper.
3Once the squash is cool enough to handle, scrape out the squash from the shell and add to pan. heat for 2 minutes and remove from heat. Toss in the basil and the balsamic vinegar. Serve.
Spaghetti squash is a great lower-calorie, lower-carb alternative to pasta. It makes the perfect comfort food or salad starter, and is a neutral-tasting veggie that absorbs all the flavors of this simple dish.
Significantly lower in carbs and calories than traditional pasta, spaghetti squash serves as a healthier weeknight dinner base. You won't believe how easy it is to cook. Prep-ahead to make dinners and lunches easier and faster throughout the week.
A visual version of our Roasted Spaghetti Squash recipe, perfect for a warming autumn meal. It's simple, and shredded spaghetti squash can be substituted for its namesake pasta, for a healthier version of spaghetti and meatballs. Read more.
This foolproof Instant Pot method yields perfectly cooked spaghetti squash in a fraction of the time needed to cook it in the oven. Cutting the squash crosswise actually makes for longer strands of squash, which simulates actual spaghetti noodles.
Keep dinner fresh and easy with this healthier, veggie-packed alternative to pasta. For an ever faster option, you can use an equal amount of raw zucchini noodles or ribbons in place of the spaghetti squash.