Kid Approved: Garlic Tomato Spaghetti Squash

| November 5, 2007 | 4 Comments

The first, and only, time I had spaghetti squash was years ago in college. While studying at the Biosphere 2, I was invited to a dinner at another girl’s apartment. Spaghetti squash with a tomato sauce was one of the meals she served. I remember being apprehensive, but trying it. I was shocked. It really tasted good.

Why haven’t I ever made it myself? I don’t know. When I tried it, my cooking skills were subpar — I didn’t know what to do with it and I was afraid to try. As I’ve gotten older and developed my hand in the kitchen, I just haven’t taken the time to make this. But I’ve been thinking about that tasty dish a lot lately and decided to make my own version. It’s been years since I had it last, so I cannot remember exactly what was in it so I just threw some things together to make this.

MMmmmm, Mmmmm, Mmmmm. This was so tasty, I could have eaten the whole thing myself. Nonetheless, I shared it with Will. I told Will this was spaghetti and excluded the word squash. Why? Not because I thought he wouldn’t eat it, but because I think the specification might be a little much for him. In any case, he gobbled up a big bowl of this and told me it was “yum.” Good enough for me.

The cool thing about this dish, I think, is that it’s naturally low in carbs and gluten-free (and vegetarian too), so this is something I could serve without worries whenever anyone comes to my house.

Kid Approved: Garlic Tomato Spaghetti Squash

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: serves 2 as dinner, 4 as a side dish


1 spaghetti squash (I used a smaller one)
2 tbsp olive oil
2 cloves garlic, minced
2 plum tomatoes, diced
2 tsp capers
sea salt and pepper
freshly grated Parmesan


  1. Preheat oven to 350 degrees
  2. Line a baking sheet with aluminum foil and spray with cooking spray. Cut the squash in half, length-wise and seed. Put squash halves cut-side down on the baking sheet. Cook for 30 minutes. Remove from oven and set aside.
  3. Heat olive oil over medium heat in a small skillet. Add garlic and cook for about 2 minutes. Don't let the garlic brown. Stir in tomatoes, capers, salt and pepper and cook for 5 minutes.
  4. Scoop squash into a bowl. Pour in tomato mixture. Stir together. Serve warm, topped with freshly grated Parmesan.
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Category: Feeding Kids, Raising Healthy Kids, vegetables, vegetarian

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (4)

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  1. Virtual Frolic says:

    That looks really good – perhaps I’ll have to get some squash this weekend!

  2. Patti says:

    I may make this. Looks yummy.

  3. Chris says:

    This looks fabulous! I love spaghetti squash and I will have to save this recipe!

  4. Sarah Caron says:

    Thank you, thank you, thank you!

    This was so tasty that I picked up another spaghetti squash to make it again this weekend. I hope you guys make it and enjoy it!

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