There’s something incredibly satisfying about transforming a humble vegetable into a comforting, creamy dish. For me, spaghetti squash has always been a canvas for creativity. The first time I roasted one, I was amazed at how its tender strands could mimic pasta, but with fewer carbs and more nutrients. Pairing it with a rich, tomato-based creamy sauce turned a simple squash into a meal that felt indulgent yet wholesome. This recipe, Creamy Tomato Spaghetti Squash, has quickly become a favorite in my kitchen because it’s easy, versatile, and perfect for both weeknight dinners and special occasions.

You’ll love this recipe because it combines the naturally sweet, delicate flavor of spaghetti squash with a savory, creamy tomato sauce that coats each strand beautifully. It’s a dish that satisfies both the eyes and the palate, giving you comfort food without the heaviness of traditional pasta dishes. The creamy sauce is so luscious that even those skeptical of vegetables will find themselves coming back for seconds.

One of the best aspects of this recipe is its versatility. You can enjoy it as a main dish or pair it with grilled chicken, turkey meatballs, or a simple salad for a more substantial meal. It works perfectly for meal prep, reheating well without losing flavor, making it an ideal option for busy weeks. Additionally, you can adjust the creaminess or add extra herbs and spices to suit your taste, which keeps the dish fresh every time you make it.

This recipe is also affordable, relying on simple, pantry-friendly ingredients that you likely already have. A spaghetti squash, canned tomatoes, cream, garlic, and a few herbs come together to create a flavorful sauce. Optional additions like Parmesan cheese or fresh basil elevate the dish, but they aren’t necessary for a delicious result.

Ingredients for Creamy Tomato Spaghetti Squash:

1 medium spaghetti squash
2 tablespoons olive oil
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
½ cup heavy cream or plant-based cream
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Optional: grated Parmesan cheese and fresh basil for garnish

How to Prepare Creamy Tomato Spaghetti Squash

Preparing Creamy Tomato Spaghetti Squash is simpler than it looks, and once you get the steps down, it becomes a go-to recipe. The process starts with roasting the squash to bring out its natural sweetness and then creating a luscious, creamy tomato sauce that clings to every strand. With a few simple steps, you can turn this healthy vegetable into a hearty, comforting meal that everyone will enjoy.

Step-by-Step Instructions

Preheat your oven: Start by setting your oven to 400°F (200°C). This ensures that the spaghetti squash will roast evenly and develop a tender texture. While the oven heats, prepare your squash.
Prepare the squash: Cut the spaghetti squash in half lengthwise carefully. Use a spoon to scoop out all the seeds and fibrous strands from the center. Drizzle each half with 1 tablespoon of olive oil, then season generously with salt and pepper.
Roast the squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35–45 minutes, depending on the size of your squash. Check doneness by piercing the flesh with a fork; it should easily separate into strands.
Scrape the strands: Once roasted, let the squash cool slightly. Use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands into a large bowl or leave them in the baking dish if you prefer minimal cleanup.
Prepare the creamy tomato sauce: In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Stir frequently to avoid burning the garlic.
Add tomatoes and seasoning: Pour in the canned diced tomatoes, then add oregano, basil, salt, and pepper. Let the mixture simmer for 5–7 minutes, allowing the flavors to meld. Stir occasionally and taste to adjust the seasoning if necessary.
Incorporate the cream: Lower the heat slightly and add ½ cup of heavy cream, stirring continuously. The sauce should become smooth, rich, and slightly thickened. If you prefer a thinner sauce, add a tablespoon of water or broth until you reach the desired consistency.
Combine squash and sauce: Gently fold the roasted spaghetti squash strands into the creamy tomato sauce. Ensure that each strand is coated evenly. Taste once more to adjust seasoning if needed.
Optional garnish: For extra flavor and visual appeal, sprinkle grated Parmesan cheese or fresh basil on top before serving. You can also add roasted vegetables or cooked turkey meatballs for a heartier meal.

Quick and Easy Tips

You can roast the squash in advance to save time during the week. Simply reheat and combine with the sauce when ready to serve.
To customize, add sautéed mushrooms, spinach, or diced bell peppers for extra nutrition and flavor.
For a lighter version, substitute the cream with Greek yogurt or coconut cream, which maintains creaminess without added heaviness.

Why This Recipe is Popular

Creamy Tomato Spaghetti Squash is popular with many people because it’s a comfort dish that feels indulgent but is actually packed with vegetables. It’s naturally gluten-free, low in carbs, and easy to adapt to different dietary preferences. Families love it because kids enjoy the creamy sauce, and busy professionals appreciate how quickly it comes together with minimal cleanup.

Creamy Tomato Spaghetti Squash

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Creamy Tomato Spaghetti Squash transforms a simple vegetable into a comforting, flavorful meal. Roasted spaghetti squash strands are coated in a rich, creamy tomato sauce, making it a perfect dish for weeknight dinners, meal prep, or special occasions. This recipe is versatile, affordable, and can be customized with additional vegetables or protein for a heartier meal.

Author: Lura Skye
Prep Time: 15
Cook Time: 40
Total Time: 55 minutes
Yield: 4 1x

Instructions

Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle each half with 1 tablespoon of olive oil and season with salt and pepper.
Place cut-side down on a parchment-lined baking sheet and roast for 35–45 minutes until tender.
Let the squash cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.
In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
Add diced tomatoes, oregano, basil, salt, and pepper. Simmer for 5–7 minutes, stirring occasionally.
Reduce heat slightly and stir in ½ cup of cream until the sauce is smooth and thickened. Adjust consistency with water or broth if needed.
Fold the roasted spaghetti squash strands into the sauce until evenly coated.
Taste and adjust seasoning as needed.
Optional: Garnish with grated Parmesan cheese or fresh basil before serving.

Notes

Roasting the squash in advance saves time.

Customize with vegetables like mushrooms, spinach, or bell peppers.

For a lighter version, substitute cream with Greek yogurt or plant-based cream.

FAQs for Creamy Tomato Spaghetti Squash

Q: Can I make this recipe ahead of time?
A: Yes! You can roast the spaghetti squash up to two days in advance and store it in the refrigerator. Prepare the sauce separately and combine them just before serving for best results.

Q: Can I use a different type of squash?
A: While spaghetti squash works best for the texture, you can experiment with other winter squash varieties. Keep in mind the strands may not form as well, but the creamy tomato sauce will still be delicious.

Q: Is there a dairy-free alternative for the cream?
A: Absolutely. You can substitute heavy cream with coconut cream, cashew cream, or a plant-based cream. The sauce will remain creamy while keeping the dish dairy-free.

Q: How can I make it more filling?
A: Add protein like cooked turkey meatballs, grilled chicken, or chickpeas. You can also toss in sautéed vegetables such as spinach, mushrooms, or bell peppers for extra substance.

Q: Can I freeze leftovers?
A: It’s best to freeze the sauce separately from the squash. When ready to eat, thaw both components and gently reheat, then combine. This helps maintain texture and flavor.

Q: Can I adjust the sauce thickness?
A: Yes. Add a little vegetable broth or water for a thinner sauce, or let it simmer longer to thicken it further.