Sweet and Hearty Squash Spaghetti

Sweet and Hearty Squash Spaghetti spaghetti-squash.jpg
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. 

gluten-free-icon.gif Gluten Free


  • 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 cinnamon
  • 1/8 teaspoon nutmeg
  • Pinch of clove
  • 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.

Serves 4

Nutrition Information
Per serving
Calories: 232
Total Fat: 6 g
    Saturated Fat: 2 g
Sodium: 363 mg
Total Carbohydrate: 43 g
    Dietary Fiber: 7 g
Protein: 6 g