Tag Archives: tomato sauce

Italian Stuffed Spaghetti Squash

Spaghetti squash is a wonderful low calorie and vitamin-rich substitute for pasta.  With a calorie count of only about 40 calories per cup, and richness in fiber, beta carotene, potassium and folic acid, spaghetti squash blows pasta out of the water from a nutritional perspective.  When cooked, the the meat of the squash pulls apart in spaghetti-like strands.  It has a very mild, neutral flavor, so it it a great base for flavorful sauces.  I like to serve it “baked pasta” style with plenty of tomato sauce , some veggie meatballs or veggie ground beef, and a little cheese on top.

italian stuffed spaghetti squash

Italian Baked Spaghetti Squash

You can cut some calories and amp up the health value of a traditional baked pasta dish by replacing the pasta with spaghetti squash.
Total Time45 mins
Servings: 2


  • 1 spaghetti squash cut in half lengthwise and seeds removed
  • 1 1/2 cups tomato sauce homemade or store-bought
  • 6 veggie meatballs or 2 veggie burgers grilled and crumbled
  • 4 TBSP grated cheese mozzarella, fontina, and parmesan are all good choices
  • salt and pepper


  • Heat oven to 425 degrees
  • Sprinkle squash with salt and pepper, and place cut-side up on a baking sheet. Bake for 30 minutes. Remove from oven and use a fork to tease apart the meat of the squash into spaghetti-like strands, leaving the skin of the squash in tact.
  • Add half of tomato sauce and veggie meatballs to each squash half and stir to combine.
  • Top each squash half with 2 TBSP of cheese and return to the oven for 10-15 minutes, until cheese is melted and starting to brown.
  • Serve immediately.

Easy Homemade Tomato Sauce

Tomato Sauce

This simple pasta sauce is great with pasta or as a pizza sauce.
Servings: 4


  • 1 1/2 TBSP margarine or butter
  • 1/3 cup finely chopped onion
  • 1 TBSP tomato paste
  • 1/2 tsp crushed red pepper
  • 1 tsp dried marjoram
  • 1 tsp dried oregano
  • 2 cloves garlic minced
  • 1 TBSP tomato paste
  • 1 28 oz can crushed or petite diced tomatos I prefer San Marzano tomatos
  • 6-8 leaves fresh basil torn
  • salt and pepper to taste


  • Heat margarine on medium heat and add onions.
  • Cook onions for 5-6 minutes until beginning to brown.
  • Add tomato paste and cook for 3 more minutes.
  • Add garlic, crushed red pepper, oregano, marjoram, and cook for another 1-2 minutes.
  • Add tomatoes, salt, and pepper and simmer, uncovered for 15-20 minutes until sauce is slightly reduced.
  • Remove from heat and stir in basil.
  • Sauce can be served immediately or refrigerated for later use.


Extra Veggie Version:
Add approximately one cup of chopped, sauteed vegetables (such as: zucchinni, peppers, mushrooms, onion, garlic, spinach or fennel). Puree together with tomato sauce in a food processor or blender (so they can't pick them out).