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Spaghetti Squash Toss


  • 1 large or 2 small spaghetti squashes
  • 2 onions, chopped
  • 1 bell pepper, chopped
  • 4 T olive oil
  • 4 T water
  • 1/2 cup sun-dried tomatoes
  • 2 cloves garlic
  • minced fresh rosemary, thyme, and oregano
  • Optional: grated mozzarella cheese, olives, and mushrooms


  1. Cut squashes in half, place in baking dish with small amount of water.
  2. Bake at 350 degrees for 60-70 minutes.
  3. Meanwhile, saute onions in oil and water over medium heat. 
  4. Add bell pepper, stir occasionally. 
  5. Add 1/2 cup sun-dried tomatoes, 2 cloves minced garlic. 
  6. Using kitchen shears, finely cut fresh rosemary, thyme, and oregano.  Set aside. 
  7. When veggies are almost done, stir in herbs. 
  8. Salt and pepper to taste.  Keep on warm heat until the squash is done. 
  9. Remove squash from oven and remove the "spaghetti" from the skin. 
  10. Toss "spaghetti" with the veggies.  Serve immediately. 

Delicious when topped with grated mozzarella cheese, olives, and mushrooms.

Preparation Time: 
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