Baked Spaghetti Squash with Tomato Fondue

Baked Spaghetti Squash with Tomato Fondue

When you're craving pasta, spaghetti squash makes a great low-carb substitute
Course Side Dishes
Cuisine American
Keyword baked spaghetti squash, easy side dish recipes
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 4 servings
Calories 185 kcal
Author Adapted from The New Jewish Table by Todd Gray and Ellen Kassoff Gray



  • 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


  • 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



  1. Preheat the oven to 325°F.
  2. 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.
  3. 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.


  1. Bring a medium saucepan of water to a boil over high heat.
  2. 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.
  3. With a paring knife, peel the tomatoes starting where you cut the X. Core the tomatoes, discard the seeds and pulp and chop them.
  4. Pour off water and use the same saucepan to make the fondue.


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


  1. 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.
  2. 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.

Recipe 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!