Try spaghetti squash as a substitute for regular pasta

posted by Jenna McClean, RD on September 23, 2015 Spaghetti Squash

Here’s a recipe you can make with some ingredients found with a visit to the Statehouse Market or your local farmers’ market. Try this Spaghetti Squash with Tomato-Basil Sauce recipe provided by Jenna McClean, the registered dietitian at the Health and Wellness Center at the Indiana Government Center. Also check out the video for information about spaghetti squash and how to prepare and cook this seasonal vegetable.

1 spaghetti squash
1 tablespoon olive oil
2 garlic cloves, minced
2 cans diced tomatoes
½ cup fresh basil
6 tablespoons shredded Romano cheese


  1. Preheat oven to 350°F.
  2. Wash squash, cut in half lengthwise, scoop out seeds, and place cut side down on baking sheet coated in cooking spray. Bake 1 hour.
  3. Heat oil in saucepan. Add garlic and tomatoes. Simmer for 15 minutes. Remove heat, stir in basil.
  4. Scrape out squash with spoon, place on plate, and top with sauce.

Each serving contains:
133 calories, 4.6 grams fat, and 19.2 grams carbohydrate.

Created by Jenna McClean, your Registered Dietitian from the Health and Wellness Center. To schedule an appointment call 317.963.2035 or visit

2 thoughts on “Try spaghetti squash as a substitute for regular pasta”

  1. Debbie says:

    Looks GOOD Jenna, I’m going to try it for sure.

  2. Michele says:

    My daughter is vegan and introduced me to spaghetti squash and it is a great sustitute for pasta and it tastes good!

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