This spaghetti squash dish makes an easy healthy dinner with lemon, fresh basil, and tomatoes.
This recipe is a product of all the random ingredients that have piled up in my kitchen this week. My basil plant is flourishing–but taking over my garden box; Kevin’s boss gave him a giant bag of tomatoes from his garden, and I’ve had leftover “spaghetti” in my fridge for a few days–all of which come together for this tasty recipe!
If you need a refresher course in spaghetti squash, head over here to learn about choosing a spaghetti squash and an easy way to cook it (in the microwave!). This recipe calls for already cooked spaghetti squash, so plan to spend 30 minutes cooking your squash if you don’t have any on hand. I had a free afternoon a few days ago, so I went ahead and cooked my spaghetti squash then. I stored the squash in the fridge until I was ready to use it.
Place spaghetti squash, onions, garlic, and olive oil in a large pan on the stove. Cook on medium heat for 8 minutes. Add in salt, garlic salt, marjoram, oregano, and thyme. Reduce the heat to low and cook for 10 more minutes. The onions should start soften at this point. Add in tomatoes and basil and cook for 8 more minutes. Stir in lemon juice and pepper. Take off heat. Feel free to add in chicken or fish for more protein!
My spaghetti squash was on the smaller side and yielded about 3 cups. If you choose a larger spaghetti squash, you can double this recipe for 4 servings, or save the extra spaghetti squash for another spaghetti squash recipe.
- 3 cups cooked spaghetti squash (1 small spaghetti squash or ½ a large spaghetti squash)
- 2 tablespoons olive oil
- ½ medium onion, sliced into thin strips
- 6 cloves garlic, minced
- ½ teaspoon salt
- 1 teaspoon garlic salt
- ¼ teaspoon marjoram
- ½ teaspoon oregano
- ½ teaspoon thyme
- 1 cup chopped tomatoes
- ½ cup fresh basil
- 1 teaspoon lemon juice
- ¼ teaspoon pepper
- Place spaghetti squash, olive oil, onions and garlic in a large pan.
- Heat on medium heat for 8 minutes.
- Add salt, garlic salt, marjoram, oregano, and thyme.
- Reduce heat to low and cook for 10 minutes.
- Add tomatoes and basil and cook for 8 more minutes.
- Stir in lemon juice and pepper.
- Take off heat.
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