Spaghetti Squash with Fresh Tomato Sauce
Photo: Christina Holmes
PUBLISHED July 19, 2025
A vegetable-forward, gluten-free alternative to pasta that hails from the ’70s when none of that stuff mattered. Grilling the squash brings the idea into the twenty-first century. The strands inside this squash are fibrous and wrap from side to side, not top to bottom, so if you cut through the equator, you’ll end up with longer strands. To make this when good tomatoes aren’t in season, use Romas or one 28-ounce cans diced tomatoes with their juice. Hearty enough for a meal, but also a fantastic side dish.
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