Photo of Spaghetti squash with fresh tomato-basil sauce by WW

Spaghetti squash with fresh tomato-basil sauce

Total Time
30 min
15 min
15 min
This recipe tastes like the essence of summer. Make sure to use really ripe tomatoes and fresh basil for the best flavour.


Fresh tomato(es)

2¼ pound(s), ripe heirloom or beefsteak, cut into bite-sized pieces (about 5 1/2 cups)

Olive oil

2 tbsp(s), extra virgin

Minced garlic

1¼ tsp(s), finely minced

Fresh basil

½ cup(s), fresh, sliced

Kosher salt

½ tsp(s), or more to taste

Black pepper

¼ pinch, freshly ground, or to taste

Uncooked spaghetti squash

2½ pound(s)


  1. In a large bowl, toss together tomatoes, oil, garlic, basil, salt and pepper; let stand, tossing occasionally, until tomatoes release their juices and mixture is quite juicy, about 10 to 15 minutes.
  2. Meanwhile, cut spaghetti squash in half and scoop out seeds; place squash in a covered microwave-safe dish. Cook on high power until strands of squash separate when flesh is scraped with a fork, about 15 minutes. Alternatively, you can roast squash for about 20 minutes in oven.
  3. Scrape spaghetti squash from peel with a fork to form strands; add to bowl with tomatoes and toss to coat. Yields about 2 cups per serving.


Chunks of fresh mozzarella or freshly grated Parmesan cheese would be a delicious addition to this meal (could affect Points value).