Tomato Basil Spaghetti Squash with Pumpkin Seeds

Serves: 4
Prep: 10 minutes
Cook: 45 minutes

Recipe by Kate Scarlata

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1 medium Spaghetti Squash

620 g 21.87 oz

2 tbsp Garlic Infused Olive Oil

40 g 1.41 oz

1 cup Canned Tomatoes, drained

250 g 8.81 oz

¼ cup Pumpkin Seeds (Pepitas), roasted

35 g 1.23 oz

¼ cup Parmesan Cheese

21 g 0.74 oz

8 large Basil Leaves, chopped

4 g 0.14 oz

Salt and Pepper, to taste


  1. Preheat oven to 190 C/375 F

  2. Cut unpeeled squash in half horizontally. Using a spoon or fork, scrape out the seeds and attached strands.

  3. Brush the inside of each squash half evenly with garlic oil.

  4. Place the sliced side of each squash down on a cooking sheet and place in pre-heated oven. Bake for 45 minutes or until you can easily pierce with fork.

  5. Remove squash from oven and let cool until easy to handle.

  6. With a fork, scrape out the spaghetti-like strands into a medium size bowl.

  7. Fold in diced tomatoes.

  8. Evenly distribute squash into serving dishes and garnish with pumpkin seeds, Parmesan and basil leaves.

Nutrition Information (per serve)
Energy 936 Kj / 224 cal
Protein 5.70g
Carbohydrates 7.00g
Sugar 3.40g
Total Fat 16.30g
Saturated Fat 3.40g
Fibre 3.50g
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