spaghetti squash with rose sauce

Spaghetti Squash with Tomato and Cream Rose Sauce

Just because you’ve given up heavy carbs like pasta doesn’t mean you have to suffer without spaghetti dishes any longer! Spaghetti squash is the perfect replacement for noodles because it still has the same feeling and taste as actual spaghetti. It’s also filled with vitamins and high in nutrients- minus the carbs and gluten!

This low-carb-friendly alternative to pasta is a go-to in my household when we’re craving Italian dishes! As you can imagine, I’ve learned to slice and dice spaghetti squash in several different forms. The Parma Rosa sauce is my latest creation and is sure to make you blush! The Pink Sauce is the perfect blend of cream and tomato sauce with basil, chives and parmesan mixed in. Mamma Mia!

I’ve got oodles of noodle replacement recipes using spaghetti squash! if you’re looking to keep the pasta party going try my beef bolognese dish or even a healthified pad thai recipe. No matter how you mix it up, you can’t go wrong if you start getting in the habit of replacing noodles or carb-rich pasta with spaghetti squash. You’re getting tons of vitamin C, vitamin B6, betacarotene and fiber while eliminating gluten and tons of guilt! Plus, it’s a great way to get your kids to eat vegetables in a sneaky way.

WATCH: Spaghetti Squash with Tomato and Cream Rose Sauce

Spaghetti Squash with Tomato and Cream Rose Sauce


  • 1 whole spaghetti squash
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 onion diced
  • 2 cloves garlic smashed
  • 1 cup mushrooms chopped
  • 24 ounces marinara sauce
  • salt and pepper to taste
  • 3/4 cup heavy cream
  • generous sprinkling of parmesan
  • 1/4 cup chives chopped
  • handful basil chopped


For Spaghetti Squash

  1. Preheat oven to 350°F.

  2. Cut spaghetti squash lengthwise and place, cavity side down on oiled baking sheet.

  3. Roast for 45-60 minutes or until cooked throughly and "spaghetti" is easily removable. Set aside.

For Sauce

  1. Heat butter and olive oil in a large skillet.

  2. Add onions and cook until translucent, about 4 minutes.

  3. Infuse the sauce.

  4. Add cream, parm, chives and basil. Simmer for a few minutes to heat through.

To Serve

  1. Plate spaghetti squash in shallow bowl.

  2. Pour sauce over spaghetti and devour immediately.

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