I’m a changed woman, and a changed Italian. This recipe has convinced me that I can replace regular spaghetti with spaghetti squash without losing any flavor, texture or pasta joyfulness.

I didn’t think it could be done, but it can and I’m thrilled.

Just last night I ate a huge plate of regular pasta–I can’t help myself, I grew up eating huge servings of pasta without any weight gain.  Fast forward to 50+, however, and I have to keep the pasta to a minimum.  This morning, I woke up with the “morning after” guilt and an extra pound on the scale, wondering how I could enjoy the pasta I love without the weight gain we 40+ types battle daily.  So, I reluctantly tried spaghetti squash.  I had truly never cooked with it before because I didn’t believe the hype that it tasted just like “angel hair” pasta.  I thought that was what people told themselves to feel better for not being able to actually have angel hair pasta.

But this is truly exceptional.  I have not yet tried it with a heavier tomato basil sauce, but I will be doing a lot of experimenting with various sauces in the future.  I think one reason this recipe works is because the sauce is so flavorful, yet so light and fresh it pairs quite well with the light shreds of fibrous squash.  The brilliant colors are beautiful to the eye, and the taste buds will not be disappointed.  Let me know what you think!

Total Time: 90 minutes
Cook Time: 60 minutes
Prep Time: 30 minutes
Level: Easy
Yields: 4 servings

spaghetti squash







  • 1 Spaghetti Squash (about 3 – 3.5 pounds)
  • 2 c. chopped heirloom tomatoes
  • 4 cloves garlic, minced
  • 4 T. lemon juice
  • Olive oil
  • 1 c. of fresh basil, cut into ribbons
  • ¼ t. Salt or to taste
  • Fresh ground black pepper to taste


Heat oven to 450 degrees.  Cut spaghetti squash in half lengthwise.  Scoop out seeds and discard.  Drizzle each half with olive oil and sprinkle with salt & pepper.   Place face down in a baking pan lined with aluminum foil.  Bake for 50 minutes or until a knife can be easily inserted into the squash.

Scrape the inside of each half with a fork, pulling the stringy pulp from the squash.  Put in bowl.

Sauté garlic in 2 T. olive oil add chopped tomatoes, squash, lemon juice, salt and pepper and mix until fully heated through. Remove from heat.   Add basil and heat through.   Taste again and add additional salt and pepper if desired.

Place in serving dishes.  Top with additional fresh basil for garnish.

Copyright, 2015,  40-Year-Old Vegan, all rights reserved.