Spaghetti Squash with Tomato and Mushroom Sauce


  • 2 cups diced Roma tomatoes, or 2 (14.5-ounce) cans diced tomatoes, drained
  • 3-4 large cloves garlic, minced
  • 1/2 cup olive oil
  • Pinch red pepper flakes (optional)
  • 1 (4-5 pound) spaghetti squash
  • 1/2 pound cremini mushrooms, thinly sliced
  • Salt and freshly ground black pepper
  • 1/2 cup roughly chopped fresh basil
  • Freshly grated Parmesan or pecorino cheese to garnish


Combine tomatoes, garlic, olive oil and red pepper flakes in a mixing bowl and stir to combine. Season with salt and pepper. Set aside. Preheat oven to 375°F. Place one rack on the lower third of the oven and one rack in the upper third. Pierce squash several times with the tip of a knife. Bake on the lower rack in a foil-lined dish for about 1 hour, or until tender.

Spread mushrooms in a single layer in a separate shallow baking dish. Place on the upper rack and bake for 20 minutes. Remove from oven, add tomato mixture and stir. Return it to the oven and bake for another 25 minutes, or until bubbling. Remove from oven and stir in basil. Adjust seasoning to taste. When squash is done and cool enough to handle, cut in half lengthwise. Remove seeds. Use a fork to scrape strands of squash into a bowl. Top with tomato sauce and freshly grated cheese.

Recipe from Central Market Mill Creek - Culinary Resource Center
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