Sautéed Spaghetti Squash with Cherry Tomatoes and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Lightly sautéed spaghetti squash strands tossed with sweet cherry tomatoes and fresh basil for a colorful, Whole30-friendly side dish. This mediterranean-inspired vegetarian (whole30, gluten free) ready in about 55 minutes pairs medium (about 3 lbs) spaghetti squash, olive oil, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 45 min Serves 4 Mediterranean cuisine 140 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (205°C). Cut 1 medium spaghetti squash in half lengthwise and scoop out seeds with a spoon.
  2. Step 2: Place squash cut-side down on a baking sheet and roast for 40 minutes until tender when pierced with a fork.
  3. Step 3: Remove from oven and let cool slightly, then use a fork to scrape out the flesh into spaghetti-like strands; set aside.
  4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
  5. Step 5: Add 1 1/2 cups halved cherry tomatoes and cook for 3-4 minutes until they soften and start to release juices.
  6. Step 6: Stir in the spaghetti squash strands, 1 tsp sea salt, and 1/2 tsp black pepper, cooking for another 3 minutes until heated through.
  7. Step 7: Remove from heat and toss in 1/4 cup chopped fresh basil before serving warm.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Spaghetti Squash with Cherry Tomatoes and Basil take to make?

Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Spaghetti Squash with Cherry Tomatoes and Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sautéed Spaghetti Squash with Cherry Tomatoes and Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Spaghetti Squash with Cherry Tomatoes and Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Spaghetti Squash with Cherry Tomatoes and Basil whole30?

Yes — this recipe is tagged whole30, gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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