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Spaghetti Squash Pasta


  • 1 Medium or Large Spaghetti Squash
  • 8 Medium to Large Tomatoes or 4 Cups Cherry Tomatoes
  • 1 Cup Fresh Basil
  • 1 Shallot
  • 4 Garlic Cloves
  • 1 Medium Zucchini
  • 1/8 Cup Fresh Parsley
  • 1/8 Cup Fresh Oregano
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Avocado Oil
  • 1 Teaspoon Garlic Powder
  • Salt and Pepper to Taste


  1. Preheat the Oven:
    • Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Prepare the Spaghetti Squash:
    • Slice the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle with avocado oil and roast in the oven for 45 minutes to an hour.
  3. Cook the Zucchini and Shallots:
    • In a large pan, heat one tablespoon of olive oil over medium heat. Add diced zucchini and shallots and cook until soft, about 2-3 minutes.
  4. Make the Tomato Sauce:
    • In a medium pot, combine sliced tomatoes, diced garlic, parsley, basil, and oregano. Cook down for 5-8 minutes until it starts to resemble a sauce. Optionally, blend the sauce with a blender or immersion blender until smooth.
  5. Combine Ingredients:
    • Add the cooked zucchini mixture to the tomato sauce and stir to combine.
  6. Prepare the Spaghetti Squash:
    • Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Add the squash to the tomato sauce and cook for an additional 5 minutes over medium heat.
  7. Serve and Enjoy:
    • Garnish with fresh basil and season with salt and pepper to taste before serving.


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