Healthy, flavorful, low-carb Spaghetti Squash Pomodoro dish.

Spaghetti Squash Pomodoro is a healthy, gluten-free alternative to traditional pasta, featuring roasted spaghetti squash combined with a flavorful tomato-based pomodoro sauce. The sauce is made with sautéed onions, garlic, diced tomatoes, and herbs like basil and oregano, providing a light yet savory Italian-inspired dish. This meal is perfect for those looking for a low-carb, nutritious option without sacrificing taste. Serve it alongside a simple green salad with balsamic vinaigrette and some crusty garlic bread for a balanced meal or add grilled chicken or shrimp for extra protein. A glass of white wine pairs wonderfully with this dish.

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (or 4-5 ripe Roma tomatoes, diced)
• 1/4 cup tomato paste
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)
• Salt and pepper to taste
• 1/4 cup fresh parsley or basil for garnish
• Optional: Grated Parmesan or Vegan Parmesan

Directions

1. Cook the spaghetti squash
   1. Preheat the oven to 400°F (200°C).
   2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
   3. Drizzle the inside with a little olive oil and season with salt and pepper.
   4. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender.
   5. Once done, use a fork to scrape out the squash strands into “spaghetti.” Set aside.
2. Prepare the Pomodoro sauce
   1. While the squash is roasting, heat the olive oil in a large skillet over medium heat.
   2. Add the chopped onion and sauté until softened, about 4-5 minutes.
   3. Add the minced garlic and cook for another 30 seconds, until fragrant.
   4. Stir in the diced tomatoes, tomato paste, oregano, basil, and red pepper flakes (if using). Season with salt and pepper.
   5. Let the sauce simmer for 15-20 minutes to allow the flavors to develop, stirring occasionally.
3. Combine and Serve
   1. Once the sauce is ready and the squash is cooked, combine the squash “spaghetti” with the Pomodoro sauce in the skillet.
   2. Toss everything together gently to coat the squash with the sauce.
   3. Garnish with fresh parsley or basil, and if desired, sprinkle with grated Parmesan or vegan cheese.

Optional Add-ins

• Sautéed mushrooms or zucchini for extra vegetables.
• Grilled chicken or shrimp for added protein.