That’s Amore Spaghetti Squash Recipe


I do not know how to explain the fact that you will not miss either the ground beef nor the pasta in this spaghetti squash recipe, but you wont!

This is one of my favorite things to make since the answer to the question “What one thing could you eat for the rest of your life?” for me has always been “Anything with tomato sauce on top of it.” If you feel the same, you will enjoy this comforting food for many meals to come.

Spaghetti Squash “Pasta” Recipe


  • 1 medium/large spaghetti squash
  • Marinara or tomato topping of your choice, here’s mine…

No Oil Veggie Marinara

  • 2 cans of no salt added diced tomatoes
  • 2 cloves of fresh garlic
  • Green, red, yellow peppers
  • 1 medium sweet yellow onion
  • 1 tbsp oregano
  • 1 tbsp basil
  • A few sprinkles of crushed red pepper
  • 1 dried date


Brown peppers and onions in a few tbsp of water over medium-high heat. Add remaining ingredients and simmer on low-medium heat for 20 minutes. You can remove the date once it is all cooked.

You can also purchase low sodium, low sugar, low fat marinara like Walden Farms brand.

To cook the squash, simply cut in half lengthwise. Place one half face down in a casserole type of dish. Add about 1/2 cup of water and cover with plastic wrap. Place in the microwave for 12 minutes. It will be very hot when you take it out so be careful. Let it cool a little bit.

You will know the squash is done when the “strands” come out easily with a fork. Remove the seeds and “goo” in the center and then use a fork to scrape out all of the strands of squash. Put on plate and season with ground pepper, garlic, etc. and add marinara.

This is also one of my most favorite leftover dishes for lunch throughout the rest of the week! Enjoy! ~ Amanda Rae

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook`s year. I get more excited by that than anything else. – Mario Batali


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