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Spaghetti Squash with Tomato-Basil Sauce

The secret to the tastiest meals is often the herbs they’re topped with. This month, we’re celebrating an herb that’s packed with peppery flavor and anti-inflammatory properties – basil! Fresh or dry basil is often used as a seasoning in subs, pizza, and marinara sauce! Try it in our recipe for Spaghetti Squash with Tomato-Basil Sauce below!

Servings: 4 | Prep/cook time: 30 minutes


  • 5½ cups heirloom or beefsteak tomato, cut into bite-sized pieces
  • 2 tbsp. extra virgin Olive oil
  • 1¼ tsp. garlic, finely minced
  • ½ cup fresh Basil, sliced
  • Salt, to taste
  • Black pepper, to taste
  • 1 large uncooked spaghetti squash


  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. 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
  3. Scrape spaghetti squash from peel with a fork to form strands; add to bowl with tomatoes and toss to coat. *This recipe comes from WW. 2 PersonalPoints™ per serving