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  • Writer's pictureThe Ideal Team

Roasted Spaghetti Squash & Tomatoes

Making small adjustments to your diet can significantly increase your overall health and wellness. For those with diabetes or who are prediabetic, living a healthy lifestyle and planning for proper nutrition are key to managing symptoms and reducing your risks.

To help you make healthier choices in your regular diet, try this healthy alternative to your typical pasta dish! By using spaghetti squash instead of traditional starchy pasta noodles, you are lowering your calorie and carbohydrate intake, gaining fibre, vitamins A and C, and it tastes great!

Roasted Spaghetti Squash & Tomatoes

Serves 6

For the full recipe, click here.


  • 1 spaghetti squash, cut in half lengthwise

  • 10 plum tomatoes cut in half lengthwise

  • 1 tbsp extra virgin olive oil

  • 1-2 tsp of balsamic vinegar

  • ½ tsp sea salt

  • Plenty of freshly ground pepper


Preheat oven to 400˚F

Line a cookie sheet with tin foil; place the squash cut-side down on one side of the sheet. In a large bowl, toss the cut tomatoes with the oil, vinegar, salt and pepper; place the cut side up on a sheet next to the squash.

Roast for about 40 minutes OR until the squash is fork tender. It can take as little as 30 minutes or as much as one hour, just check it.

When the squash is cooked, remove the sheet (with the tomatoes) from the oven, and allow it to cool until you can handle the squash. Carefully scoop squash from the shell. You want to do this in the same direction as the fibres so that the spaghetti-like fibres remain intact. I use a fork for this. Place the squash on an ovenproof platter, spread it out and try to separate the fibres so that it looks like spaghetti noodles.

Chop the tomatoes in about six pieces each; scatter on top and a little throughout the squash. Generously season with pepper.

Place back in a 350˚F oven and cook for about 30 minutes or even up to one hour. This will dry out the squash and combine all the flavours.


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