Recipe by Rivka Golombeck

Roasted Spaghetti Squash Bowls

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Parve Parve
Easy Easy
4 Servings

No Allergens specified

This easy low-calorie recipe for roasted spaghetti squash and tomato bowls uses colorful grape tomatoes, fresh garlic and herbs for a simple, flavorful, and very low-calorie dish. Enjoy as part of a satisfying, yummy meal.


Roasted Spaghetti Squash Bowls

  • 1 large spaghetti squash

  • 1 pint red or multicolored grape tomatoes

  • 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic

  • 1 teaspoon Italian seasoning like Tuscanini or combination of herbs of choice: oregano, thyme, basil…

  • chopped fresh basil to garnish, (optional)


Prepare the Roasted Spaghetti Squash Bowls


Preheat your oven to 425 degrees Fahrenheit. Line a 9×13-inch baking pan with Gefen Parchment Paper or a non-stick silicone baking mat.


Trim the ends of the spaghetti squash and cut in half lengthwise. Remove the seeds and place cut-side-down. Pierce the skin in a few places with a fork. Add a bit of water to cover the bottom of the pan and tightly cover with heavy duty aluminum foil.


Place tomatoes in a separate small shallow baking pan or sheet. Rub the tomatoes with the garlic and herbs and spread in a single layer so they roast evenly.


Roast squash and tomatoes for 45 minutes or until squash is tender and the tomatoes are slightly browned and bursting. Toss the tomatoes every 15 to 20 minutes to ensure they don’t burn.


Remove from the oven and flip the squash over (cut side up) to let cool slightly.


Use a large fork to create “spaghetti” strands. Top with the roasted tomatoes and season with salt substitute or salt and pepper to taste. Garnish with fresh basil and enjoy!


Photography by Rivka Braverman

Roasted Spaghetti Squash Bowls

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