Creamy Spaghetti Squash with Tomatoes ( Vegetarian )

Creamy Spaghetti Squash with Tomatoes ( Vegetarian )

Serving Size: 6

Calories per serving: 190

Fat per serving: 7

Creamy Spaghetti Squash with Tomatoes ( Vegetarian )

Spaghetti squash recipe with tomatoes in a cheesy sauce finished with Parmesan cheese and crunchy sunflower kernels


  • 1 spaghetti squash (about 4 lb), halved, seeded
  • 1-1/4 cups water, divided
  • No-Stick Cooking Spray
  • 1/2 cup chopped yellow onion
  • 6 wedges light creamy Swiss spreadable cheese
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 2 cans (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, drained well
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup Sunflower Kernels, Roasted & Salted


  1. Place squash, cut sides down, in microwave-safe dish. Add 1/4 cup water and cover dish with plastic wrap. Microwave squash on HIGH 10 to 15 minutes or until squash is fork tender.
  2. Meanwhile, spray large skillet with cooking spray. Heat over medium-high heat; add onion. Cook 3 minutes or until onion is tender; add remaining water, spreadable cheese, basil and salt. Reduce heat; cook and stir 2 to 3 minutes or until cheese melts.
  3. Carefully remove squash strands with fork and place in skillet; stir to combine. Add drained tomatoes; toss to combine. Top with Parmesan cheese and sunflower kernels.

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