Servings: 4

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Spaghetti Squash Italiano


1 medium Frieda’s Spaghetti Squash
1 tablespoon cooking oil or olive oil
2 cloves garlic, minced
1 tablespoon chopped parsley
1 8-ounce can tomato sauce
2 medium tomatoes, chopped
1/2 cup sliced ripe olives
1 tablespoon chopped Frieda’s Fresh Oregano or 2 to 3 teaspoons crushed
dried oregano
1 tablespoon chopped Frieda’s Fresh Rosemary or 2 to 3 teaspoons crushed
dried rosemary
1 tablespoon grated parmesan cheese
1/8 teaspoon ground black pepper


To prepare squash, heat 2 inches of water in a large saucepan or skillet. Halve squash lengthwise; scoop out seeds. Place squash cut sides down in skillet; cover and bring to boiling. Reduce heat to simmering. Cook, covered, for 20 to 25 minutes, or until squash separate easily with a fork. Meanwhile, prepare the tomato sauce: in another saucepan heat cooking oil. Add garlic and parsley; cook 1 minute. Add remaining ingredients and heat through. Taste for seasoning.

To serve, use two forks to scrape and pull out the squash flesh into spaghetti-like strands. For each serving, place a bed of spaghetti squash on plate; top with spoonfuls of the sauce.

Source: Frieda’s Inc.