Steamed Spaghetti Squash With Fresh Tomatoes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is full of fresh vegetables, and great for those on a low-carb diet. I have to admit, I tend to increase the amount of olives....just love them. Adapted from a recipe from the Junior League of Winston-Salem, North Carolina. Prep time includes 1 hour of "sitting time" for the tomato mixture...passive time.”
2hrs 5mins

Ingredients Nutrition


  1. Combine the first 8 ingredients in a large bowl (tomatoes through pepper). Stir well. cover and let stand at room temperature for 1 hour.
  2. Wash squash; cut in half lengthwise. Remove and discard the seeds and membranes. Place the squash, cut side down, in a large Dutch oven. Pour water into the Dutch oven to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until the squash is tender.
  3. Drain the squash, and let cool 5 minutes so you don't burn your fingers. Remove the spaghetti-like strands with a fork. Combine the squash strands and reserved tomato mixture; toss gently. Sprinkle with the cheese, and serve immediately.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a