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This Spaghetti Squash Pomodoro is approximately 358 calories per serving!

resident mom spaghetti squash

>> Read more: 9 Healthy and Hearty Spaghetti Squash Recipes

Resident Mom Recipe: Spaghetti Squash Pomodoro


  • 1 tsp olive oil
  • ¼ small red bell pepper (12g)
  • ¼ small yellow bell pepper (12g)
  • ¼ small green bell pepper (12g)
  • ¼ small white onion (33g)
  • 10 baby tomatoes (100 g)
  • 4 green pimento stuffed olives
  • 1-2 Tbsp capers
  • Dried basil to taste
  • Dried parsley to taste
  • ½ large spaghetti squash (300-400 g)


  1. Cut the spaghetti squash in half lengthwise and remove seeds.
  2. Lay face down in shallow baking dish and add ¼ cup water into baking dish. Bake at 375 for 40-45 minutes.
  3. Meanwhile, in a small sauté pan, heat 1 tsp olive oil over medium/high heat.
  4. Add onion and sauté for 2-3 minutes.
  5. Add all peppers and sauté another 2-3 minutes or until the onions are transparent while continuously stirring to avoid sticking.
  6. Cut tomatoes in half or quarters and add to the pan.
  7. Sauté for 3 minutes until the tomatoes start breaking down and then reduce the heat to low/medium heat.
  8. Add fresh or dried basil and parsley to your liking.
  9. Cut olives in quarters and along with the capers, add them to your sauce. Remove from heat to retain the juiciness of the tomatoes.
  10. Once the spaghetti squash is done, remove it from the oven, and flip each half over in the pan.
  11. Allow to cool for 5-10 minutes. Using a large fork, scrape the spaghetti squash horizontally to remove it from the shell. Top with sauce and ENJOY! I like to serve mine with Costco’s Coleman Mild Italian Chicken Sausage link.

>> Read more: Glossary of Foods: Spaghetti Squash