Confetti spaghetti squash with tomatoes is a bright and fun vegetable side dish that will bring a pop of color to your table! Easy enough for weeknight dinner, fancy looking enough for a dinner party.
Spaghetti squash is one of my favorite vegetables of all time. It’s mild, low in carbohydrates, filling, and so very very versatile. It’s easy to cook and can be transformed in so many different ways!
This confetti spaghetti squash with tomatoes recipe is one of my favorite side dishes to whip up at the last minute. It looks fancy on the table but really takes very little effort on your part to get it there.
How to cook spaghetti squash
First things first, we have to start with our spaghetti squash. The easiest way to cook spaghetti squash, in my opinion, is in the oven.
You’ll cut it in half, bake it, and scrape it. When it’s done, you’re looking for the insides to scrape out easily with a fork like spaghetti strings, like this:
If you prefer to try your hand at cooking it in the Instant Pot, you can find instructions on how to do that over on A Mindful Mom in this post.
The tomatoes in this recipe are the ‘confetti’. Confetti is such a fun word, isn’t it? It just conjures up images of happiness and parties for me.
Anyway, we’re not throwing this confetti in the air and jumping around underneath it (although you can if you choose to, they’re your tomatoes.)
While your spaghetti squash is baking, you’ll dice up your tomatoes into small-ish, uniform-ish pieces.
I prefer to use Roma tomatoes for this dish. They’re firmer than other tomatoes, so they hold up a bit better and don’t get soggy when you cook them.
The other trick to the tomatoes here is to scrape out the pulp and seeds before dicing. I usually cut my Roma tomatoes lengthwise in quarters, then rinse out the pieces before dicing them up.
Discarding the pulp and seeds will keep the dish from getting too watery, and will really let the tomatoes shine a bit more.
How to make confetti spaghetti squash
Remember how I said this is one of those dishes that looks fancy, but isn’t really? I wasn’t lying.
Once your spaghetti squash is cooked, you’re going to scrape it into a pan heated with a bit of oil, add the tomatoes, and cook over medium heat until the tomatoes are warm and slightly tender.
Scoop it into a serving dish and top with some fresh or dried parsley before putting on the table and wowing your guests!
Ways to serve spaghetti squash with tomatoes
As a dinner side
This recipe was an old dinner party favorite of mine. When we had some last minute dinner guests, we used to cook a london broil, slice it thinly, then serve it with this confetti spaghetti squash and some crusty bread.
My crusty bread days are mostly behind me, but this spaghetti squash dish still shines on! It’s such an easy and versatile side.
As a breakfast base
At the risk of you wrinkling up your nose at first, I’m going to share another secret with you: I eat this spaghetti squash with tomatoes dish for breakfast quite often.
I’ll top it with a fried egg or two, over medium, so the runny yolks create a little bit of “sauce,” and I’ll sprinkle the whole thing over with Everything But The Bagel seasoning. It’s seriously one of my favorite breakfasts.
As a main dish
Yes, you can even serve this as a main dish!
Easy peasy, dinner is done!
How to reheat spaghetti squash
Got leftovers? No problem.
Store them in a tupperware in the fridge for up to a week. You can easily reheat by adding it back to non-stick skillet or a skillet with a touch of oil over medium heat until warmed through.
Make sure you provide something to keep it from sticking, otherwise the bottom layer of squash will get dried out and stick to the pan!
- 1 large spaghetti squash
- 4 medium roma tomatoes
- 1 Tbsp avocado oil (or other cooking oil)
- Prep the squash. Preheat the oven to 350°. Cut the spaghetti squash in half lengthwise and place face down on a baking sheet, then add a bit of water to the pan. Bake the spaghetti squash in the preheated oven for 30 minutes, or until the skin gives a bit when pressed.
- Chop the tomatoes. While the squash is baking, dice your roma tomatoes. I prefer to cut them lengthwise in quarters, then rinse out the pulp and seeds before chopping them up into smaller pieces.
- Clean the squash. When the squash is done baking, take a large spoon and scrape out the seeds and pulp from the middle. It will be soft and will come out easily. Be careful handling the squash, it will be HOT! I like to hold it in my palm with a pot holder underneath, and scoop it out over the trash can for easy disposal.
- Confetti time! Heat the avocado oil in a large skillet or pan over medium heat. Using a fork, scrape the spaghetti squash into the pan, being sure to break up any large chunks. Add the diced tomatoes to the pan, season with salt and pepper, and stir to combine.
- Bring it home. Cook until tomatoes get slightly tender and it is heated through. Serve topped with fresh or dried parsley for a low-carb side dish!
You do NOT need to scrape the seeds out of the squash prior to baking. You can do this after! For more info, reference my post on How to Bake a Spaghetti Squash in the Oven here.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 71Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 31mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 1g