Spaghetti Squash Pomodoro

Total Time
1 hr 5 min
15 min
50 min
You can either plate this recipe or serve it in the scooped-out squash halves.

uncooked spaghetti squash

2 medium, halved, seeded

whole wheat Panko breadcrumbs

½ cup(s), or regular panko

grated Parmesan cheese

6 Tbsp, divided

dried oregano

2 tsp, divided

extra virgin olive oil

2 tsp

uncooked onion(s)

½ cup(s), chopped

fresh tomato(es)

2 small, quartered

garlic clove(s)

3 large clove(s), minced

table salt

¾ tsp

fresh parsley

¼ cup(s), chopped


  1. Preheat oven to 350°F. Arrange squash halves cut side down on a foil-lined baking sheet; roast until strands of squash separate when scraped with a fork, 35-40 minutes. When cool enough to handle, scrape all of squash into strands.
  2. Meanwhile, place panko in a large skillet; cook over medium heat, stirring often, until toasted, about 5 minutes. Remove from heat and stir in 3 Tbsp cheese and 1 tsp oregano; set aside.
  3. Heat oil in same skillet over medium heat; cook onion, stirring occasionally, until light golden, about 4 minutes. Stir in squash strands, tomatoes, garlic, salt, and remaining 1 tsp oregano; cook, tossing often, until tomatoes soften and squash is coated, about 4 minutes. Stir in remaining 3 Tbsp cheese. Combine toasted panko and parsley; sprinkle over skillet.
  4. Serving size: 2 cups
Use a high-quality Parmesan cheese for the most flavor.

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