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Sweet and Hearty Squash Spaghetti

Sweet and Hearty Squash Spaghetti

In this dish, traditional spaghetti noodles are replaced with spaghetti squash. It’s topped with a hearty tomato sauce that has a touch of sweetness from golden raisins and brown sugar. 

Serves: 4 (Serving = 1/2 squash)


  • 1 spaghetti squash, cut in half lengthwise with seeds scooped out

  • 1 Tablespoon extra-virgin olive oil

  • ½ large onion, chopped

  • 2- 14.5 ounce cans no salt added, petite cut diced tomatoes, partially drained

  • ½ cup golden raisins

  • 1 teaspoon minced garlic (2 cloves)

  • 1 Tablespoon brown sugar

  • 1 teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

  • Pinch of ground cloves

  • ¼ teaspoon salt

  • ¼ cup grated Parmesan cheese


  1. Preheat oven to 400 degrees. Place 2 squash halves face down in a baking pan. Fill with water 1-2 inches deep. Bake for 45-60 minutes or until squash is soft and shreds. May help to shred small amount and taste to assure it’s thoroughly cooked and not crunchy.
  2. In a large skillet on medium-high heat, sauté onions and tomatoes in olive oil for 5 minutes. Add raisins, garlic and seasonings, stir and cook an additional 5 minutes.
  3. Place 1 cup shredded squash on plate (about ½ of one squash half) and top with ½ cup sauce and 1 Tablespoon grated Parmesan.