Spaghetti Squash in Oven: A Low-Carb Twist with Juicy Chops and Homemade Tomato Sauce

Craving pasta without the carbs? Bake spaghetti squash in oven for a golden, fork-tender base that mimics noodles perfectly.

Pair it with sizzling lamb or veal chops and a rich homemade tomato sauce. This combo delivers comfort food vibes with Mediterranean flair. Galilee Green extra virgin olive oil elevates every bite—drizzle it generously for authentic flavor.

This meal swaps heavy pasta for veggie goodness. It keeps you full and energized. Perfect for weeknights or impressing guests. Kids love the fun strands too.

Spaghetti Squash in Oven with Tomato Sauce with Chops

Ingredients:

• 1 – 6 ounce Lamp or Veal Chop
• ½ medium sized Spaghetti Squash
• Side Salad – 3 romaine hearts lettuce leaves and 1 small cucumber
• Quick Fresh Tomato Sauce

Ingredients for Tomato Sauce

• 8 Cherry Tomatoes
• ⅓ red pepper
• 2 tablespoons Galilee Green Olive Oil
• Dash of salt, pepper, dried basil
• 1 tablespoon fresh lemon juice
• 1 clove minced garlic

Directions:

Bake Spaghetti Squash in Oven:

1. Preheat oven to 200C/400F
2. Slice the squash lengthwise. Scoop out seeds.
3. Brush cut sides with Galilee Green olive oil.
4. Season with sea salt and black pepper.
5. Place cut-side down on a lined baking sheet.
6. Roast 35-45 minutes until strands pull easily with a fork to break up the squash into “spaghetti”
7. Place “spaghetti” onto a separate plate

Prepare Fresh Tomato Sauce:

1. Chop up the vegetables and add lemon juice, olive oil and seasonings
2. Sauté diced onions in Galilee Green olive oil until translucent.
3. Add minced garlic. Stir in fresh chopped tomatoes.
4. Simmer 20 minutes.
5. Blend in basil, oregano, and a pinch of red pepper flakes.
6. Taste and adjust seasoning. This sauce clings beautifully to squash strands.

Sear the Chops

1. While squash bakes, sear your chops.
2. Choose lamb for bold taste or veal for tender mildness.
3. Pat dry. Rub with olive oil, garlic, rosemary, salt, and pepper.
4. Heat a cast-iron skillet over medium-high.
5. Cook 3-4 minutes per side for medium-rare.
6. Rest 5 minutes. Juices redistribute for maximum succulence.

Assemble the dish. Scrape squash into “noodles.” Toss with warm sauce. Top with sliced chops. Garnish with Parmesan or feta. Each forkful bursts with savory meat, tangy tomatoes, and nutty olive oil notes.

This meal can be made for as many dinner guests around your table by doubling or tripling your ingredients.

Ready to master spaghetti squash in oven? Grab premium ingredients and try tonight. Your taste buds will thank you.