Squash on Squash: Butternut Squash Tomato sauce on Spaghetti Squash

A little squash on squash action for you guys because well…Pasta has got me down. Or up! I LOVE pasta, and if you’ve seen the rest of my blog, you know that I’m VERY pasta forward around here. I have however been trying to keep an even healthier agenda around here and that includes our pasta night! I did add a bit of whole wheat spaghetti to bring this very small spaghetti squash up to par to feed both Winecoach and I, and it did beef it up enough to satisfy! This is a great way to make YO man eat more veggies, but also keep the belly fully looking to graze on something else after dinner. Win win!!

The butternut squash sauce is a personal favorite that likes to come out and play on Autumn nights, so I’m happy to bring it back first week of October. Fall just started, so let’s embrace the saucy pastas while trying to keep our health in check! Did you know the average American puts on 7lbs during the holiday season, but mostly fail to get it off after? Let’s beat the statistics by keeping an eye on our ingredients. I present to you:



  •  1 medium spaghetti squash (this was a fairly small one)
  • 1 Butternut Squash
  • 1 cup of marinara sauce or 12 oz can of (fire) roasted tomatoes
  • Optional: 2 oz whole wheat spaghetti (plus save 1/2 cup or starchy pasta water after draining)
  •  Salt, pepper, garlic powder and red pepper flakes to taste

*You will need a blender, or hand blender to mix.


  •  2 oz pancetta or bacon
  • Parmesan cheese, shaved
  • Protein of choice: Chopped bacon, pancetta, or prosciutto will pair perfectly


  1. Preheat oven to 425ºF for roasting the squash.
  2. Cut butternut squash in half, remove seeds and baste with 1/2 tbsp of melted butter or olive oil, salt and pepper to taste. Place it in an oven safe tray.
  3.  Poke holes all around spaghetti squash with a fork. Really go to town on it, as it will allow steam to be released from it as it bakes. Place it in an oven safe tray. You can also cut it in half, remove the seeds and place it face down on an oven safe traywith 1/4 inch of water to retain moisture on the bottom of the tray.
  4. Bake spaghetti squash for about 45 minutes depending on the size of the squash, turning it about halfway. Note: it will likely cook faster if you cut it in half to begin with. The butternut squash will take a big longer typically, as it is a thicker veggie, so about 45-50 minutes until soft. Then remove from oven and allow it to cool so you don’t burn your hand.
  5. Note: Spaghetti squash will likely be “done” before butternut squash.
  6. Spaghetti squash ready once you can easy cut through it with a knife. Allow it to sit for 5-10 minutes before handling because it will be very hot. I use a fork to get the “noodles” out until left with a clean spaguetti squash “shell” if you will.
  7. Once out and slightly cooled, scoop out the butternut squash with an ice cream scoop and add to blender or pan, depending what type of blender you’re using. I’m a HUGE fan of hand blenders for making pasta sauces.  Note: If you’re butternut squash is HUGE, you may only use half of it. Save the other half to enjoy later, make soup with, whatever.
  8. Add roasted tomatoes or marinara sauce to butternut squash and blend until well incorporated and homogeneous.
  9. May add starchy water to “thin out” the sauce if needed. Bring sauce to medium heat (transfer back to pan if using regular blender).
  10. Taste and season it with more salt and pepper and if you like it HOT, use red pepper flakes. I do.
  11. Pan sear the pancetta or bacon, pat it dry and chop up if not already done for you.
  12. Sprinkle freshly shaved Parmesan and pop it in oven once more to broil on high for 2-3 minutes until parmesan melts.
  13. Sprinkle pancetta over the top (and a little dry parsley just for some greens!)

This butternut Squash Sauce is very forgiving, and will take up great flavor from seasonings. Adding veggies or a protein such as chicken or prosciutto only enhance the flavor. It doesn’t need much to satisfy, and I just know you will love it! Good for any season, lunch or dinner. I love it, and it’s a great recipe as the weather cools down, or simply for comfort food feels minus the carb overload from a regular bowl of pasta (not that there is anything wrong with that)!

This is a great option if you’re watching your carb intake, want to shed some lbs while still having fun with your food, or simply want to enjoy a lighter meal.

I hope you try it and enjoy it! Whether you’re choosing to add pasta or simply have the squash! Winecoach later shared he didn’t even feel the need for the whole wheat spaghetti thrown in there, so now I know for next time!

Leave me your thoughts below, and let me know when you try it!


Xo, Ana

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