Spaghetti Squash “Pasta” with Fresh Herbs - Capital Area Food Bank
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Spaghetti Squash “Pasta” with Fresh Herbs

By cafb June 5, 2018

148 calories | 8g carbs | 8g fat (1g sat fat) | 2g protein | 48mg sodium | 4g fiber | 8g total sugars (0g added sugar) per serving

Serves 4 for $6.00

This heart-healthy, low-carb recipe is a delicious twist on traditional spaghetti.


  • 1 medium spaghetti squash (2-3 pounds), cut in half and remove seeds
  • 2 tablespoons oil, divided
  • ¼ cup chopped fresh basil, oregano, thyme


  1. Pre-heat oven to 400 degrees.
  2. Brush a baking dish with 1 tablespoons of oil and place the squash flat side down. Bake 30-45 minutes, checking after 30 minutes for tenderness. When a fork can easily pierce through the skin it is done. Allow to cool slightly.
  3. Scoop out flesh into a bowl. Toss with the remaining 1 tablespoon oil and fresh herbs.

Meal Builder:

Toss in cooked chopped chicken or canned chicken and tomato sauce.

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