Italian Spaghetti Squash

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Course: Main Course
Cuisine: Italian
Keyword: dairy, vegetable
Servings: 6 per container
Calories: 110kcal


  • 1 spaghetti squash
  • ¾ cup mozzarella cheese
  • 2 Tbsp. canola oil
  • 3 Tbsp. sliced black olives
  • 1 onion chopped
  • 2 Tbsp. dried basil
  • 1 clove garlic minced
  • 1 15oz can diced tomatoes no salt added


  • Preheat oven to 375˚Wash and dry outside of squash, place whole on a baking sheet, and roast for 50 minutes. Let cool about 30 minutes, cut in half, and scoop out seeds with spoon and discard. Scrape the spaghetti squash flesh out with a fork to create the “spaghetti” and place in a large bowl.
  • Heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through. Toss the spaghetti squash with the vegetables, mozzarella cheese, olives, and basil. Serve warm.


Serving: 1cup | Calories: 110kcal | Carbohydrates: 11g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 135mg | Potassium: 250mg | Fiber: 2g | Sugar: 5g | Calcium: 147mg | Iron: 1mg