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Spaghetti Squash with Tomato Basil Sauce & Mushrooms – Diabetes-Friendly Pasta Alternative

 This diabetes-friendly spaghetti squash recipe is a satisfying, low-carb alternative to traditional pasta, paired with a flavorful tomato basil sauce and savory mushrooms. Perfect for a light lunch or dinner!



Ingredients

  • Spaghetti squash: 1 medium
  • Olive oil: 2 tablespoons, divided
  • Garlic: 3 cloves, minced
  • Button mushrooms: 1 cup, sliced
  • Tomato sauce (low-sugar): 1 cup
  • Fresh basil leaves: ¼ cup, chopped
  • Salt and pepper: To taste
  • Parmesan cheese: 2 tablespoons, grated (optional)

Instructions

  1. Prepare the spaghetti squash: Preheat the oven to 400°F (200°C). Slice the squash in half lengthwise, scoop out the seeds, and brush the inside with 1 tablespoon of olive oil. Place face-down on a baking sheet and bake for 35-40 minutes, or until the squash is tender.
  2. Cook the mushrooms: While the squash is baking, heat the remaining olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, then add mushrooms and cook until browned and tender. Season with salt and pepper.
  3. Heat the sauce: In a small saucepan, warm the tomato sauce over low heat. Stir in the fresh basil and season with salt and pepper.
  4. Assemble the dish: When the squash is done, use a fork to scrape out the "spaghetti" strands. Divide onto plates, top with tomato basil sauce, and add sautéed mushrooms on top. Sprinkle with Parmesan if desired.


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