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Spaghetti & Spaghetti Squash With Sautéed Cherry Tomato Sauce

Got leftover spaghetti squash? Use it in this quick pasta dinner which combines cooked spaghetti squash with whole-wheat pasta and a fresh cherry tomato sauce. This recipe also works well with frozen, thawed spaghetti squash.

Active Time
25 mins
Total Time
25 mins
Yield
Serves 4

How to Make It

1. Step
Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Reserve 1 cup pasta water, then drain the spaghetti.
2. Step
Meanwhile, heat oil in a large skillet over medium heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add tomatoes, salt and pepper; cook, stirring and pressing on the tomatoes with the back of a spoon, until they break down and the sauce looks creamy, about 8 minutes.
3. Step
Add the spaghetti and spaghetti squash; cook, stirring and adding some of the reserved pasta water if necessary, until coated and heated through, 2 to 3 minutes. Sprinkled with basil. Serve with Parmesan, if desired.

Ingredients

  • 8 ounces whole-wheat spaghetti
  • ¼ cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 pound cherry tomatoes, halved
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 cups cooked spaghetti squash (about 1/2 of a 2-pound squash)
  • ¼ cup chopped fresh basil
  • Grated Parmesan cheese (optional)

Tags

Dairy-FreeEgg FreeHeart HealthyNut-FreeVeganVegetarian

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