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Spaghetti Squash with Tomatoes, Basil, and Farmer’s Cheese

  • 1 spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups chopped tomatoes
  • 3/4 cup crumbled farmer’s cheese
  • 3 tablespoons chopped fresh basil Instructions  


  1. Preheat oven to 350 degrees F. Lightly grease a baking sheet.
  2. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted easily. Remove squash from oven. Set aside until cool enough to handle.
  3. Meanwhile, heat olive oil in a skillet over medium heat. Add onion and cook, stirring, until tender, about 3 minutes. Stir in tomatoes and cook for 5 minutes or until tomatoes are softened.
  4. Use two forks to “shred” the inside of the squash.
  5. Place the “spaghetti” in a medium bowl. Toss with the onion/tomato mixture, farmer’s cheese, and basil.