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Baked Spaghetti Squash with Tomato Fondue

When you're craving pasta, spaghetti squash makes a great low-carb substitute
Author: Adapted from The New Jewish Table by Todd Gray and Ellen Kassoff Gray
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 4 servings

Ingredients 

FOR THE SQUASH

  • 1 medium spaghetti squash, about 2 pounds, split lengthwise, seeds removed
  • 1 tablespoon extra-virgin olive oil, infused with garlic if you have it
  • Kosher salt
  • Freshly ground black pepper
  • 1 bunch scallions, sliced
  • 1 teaspoon chopped fresh thyme leaves
  • Grated Parmesan cheese for serving, optional

FOR THE TOMATO FONDUE

  • 2 medium ripe tomatoes
  • 1 medium onion, finely minced
  • 3 garlic cloves, finely minced
  • 1/3 cup low-sodium V8 juice
  • 2 tablespoons water
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

BAKE THE SQUASH

  • Preheat the oven to 325°F.
  • Rub 1 tablespoon olive oil over cut surfaces of squash and season with salt and pepper. Place cut side down in 9-x13-inch baking dish. Put enough water in dish to cover bottom, then add just a little more. You want the water to come about a quarter of the way up the side of the squash.
  • Cover with foil and bake until the flesh has softened, about 40 minutes. Remove foil, turn squash flesh side up and transfer baking dish to a cooling rack. Set aside until squash is cool enough to handle.

PREP THE TOMATOES

  • Bring a medium saucepan of water to a boil over high heat.
  • Cut a tiny X in the bottom of each tomato. Drop tomatoes into boiling water and cook for about 30 seconds. Use a slotted spoon to transfer the tomatoes to a cutting board.
  • With a paring knife, peel the tomatoes starting where you cut the X. Core the tomatoes, discard the seeds and pulp and chop them.
  • Pour off water and use the same saucepan to make the fondue.

MAKE THE FONDUE

  • Place chopped tomatoes, onions and garlic in saucepan. Stir in the V8 juice, water, oil, sugar, salt and pepper.
  • Cook over low heat, stirring occasionally, until tomatoes soften, about 20 minutes.

PUT IT ALL TOGETHER

  • Hold half of the squash in one hand (your left hand if you are right-handed), flesh side up. Using a fork, scrape the flesh out of the skin into a large bowl.
  • Add the scallions, thyme and tomato fondue (you may not want to use all of it). Mix well and season with pepper. Garnish with Parmesan, if desired.

Notes

JamieN pointed out that her squash took about 70 minutes to bake. Then I remembered that I actually used 2 small one-pound squash instead of 1 two-pound squash like I list here. I apologize for any inconvenience. Thanks, JamieN!

Nutrition Info Per Serving

Nutrition Facts
Baked Spaghetti Squash with Tomato Fondue
Serving Size
 
0 g
Amount per Serving
Calories
185
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
5
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
327
mg
14
%
Potassium
 
0
mg
0
%
Carbohydrates
 
26
g
9
%
Fiber
 
2
g
8
%
Sugar
 
12
g
13
%
Protein
 
2
g
4
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
24
g
* Percent Daily Values are based on a 2000 calorie diet.