Spaghetti Squash with Pomodoro Sauce

Spaghetti Squash with Pomodoro Sauce hover background

Spaghetti Squash NutritionLabel









Stage IV: Soft Foods

This is a wonderful substitute for pasta in a delicious sauce.


1 Medium Spaghetti Squash (Enough to Yield 2 Cups or 310g Cooked)

1 ½ Cups of Water

1 Can (14 1/5 Oz) Diced Tomatoes in Juice, No Salt Added

2 Cloves of Garlic, Minced

6 Tablespoons of Chicken Broth

½ Teaspoon Kosher Salt

½ Teaspoon Ground White Pepper

1 Tablespoon Extra-Virgin Olive Oil

1 Tablespoon Parmesan Cheese, Grated

Fresh Parsley Sprigs



Preheat the oven to 375 degrees. Cut the squash in half lengthwise and scrape out and discard the seeds. Place the halves in a baking dish, skin sides up. Add water to the baking dish and bake about 40 minutes, until the squash will gently peel away from the skin with a fork.


In a 1 or 2 quart saucepan, place the tomatoes with juice, garlic, broth, salt, white pepper, and oil, cover, and bring to a simmer. Once a simmer is reached, remove the cover and continue cooking for 20 minutes.


Remove the cooked spaghetti squash by gently peeling away the skin with a fork.   Serve in ½ cup servings. Top with the sauce and garnish with cheese and parsley.


Serving Size: ½ Cup

Servings Per Recipe: 6

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