Transform the humble spaghetti squash into a culinary masterpiece with this recipe for Tomato Basil Stuffed Spaghetti Squash. This flavorful dish is great to serve on any night of the week (as you can whip it up in no time), yet it also packs a nutritional punch, thanks to the inclusion of canned tomatoes and tomato sauce.
Tomatoes are a rich source of essential nutrients, including vitamins A and C, potassium, and antioxidants like lycopene. Lycopene, in particular, has been linked to numerous health benefits, including reduced risk of heart disease and certain types of cancer. The canned tomatoes and tomato sauce used in this recipe contribute not only to the vibrant color and robust flavor but also to the nutritional value of the dish.
The succulent, roasted spaghetti squash also serves as the perfect canvas for a flavorful filling. So, what are you waiting for? Try out this recipe for Tomato Basil Stuffed Spaghetti Squash for a meal that will treat your taste buds and nourish your body. Learn how to make this recipe here.
Discover our array of diverse recipes, each designed to bring the warmth of traditional family dining to your table. These meals are not only simple to prepare but also budget-friendly, making them perfect for busy households. Tailored to please every palate, our recipes cater to both individual tastes and family-wide preferences. Developed by our multicultural culinary team, these dishes offer a celebration of global flavors, ensuring nutritious, easy-to-make, and affordable meals for you and your family.
Transform the humble spaghetti squash into a culinary masterpiece with this recipe for Tomato Basil Stuffed Spaghetti Squash.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour15 minutes
Ingredients
1 Medium Whole Spaghetti Squash
2 Tbsp. Olive Oil, Divided
1/8 Tsp. Kosher Salt
Pinch Ground Black Pepper
½ Tsp. Garlic Powder
½ Medium Yellow Onion, Diced
2 Cloves Garlic, Minced
¼ Tsp. Dried Thyme
½ Tsp. Dried Oregano
1 (14.5 Oz) Can Diced Tomatoes, Preferably Fire-Roasted
1 (8 Oz) Can No-Salt-Added Tomato Sauce
1 (15.5 Oz) Can Cannellini Beans, Drained And Rinsed
¼ Cup Chopped Fresh Basil, For Serving
Instructions
To prepare the squash, preheat your oven to 375° F. Use a sharp knife to trim the top and bottom of the squash off and slice the squash in half lengthwise. Scrape out the seeds with a spoon.
Line a baking sheet with parchment paper or foil. Brush the inside of the squash with 1 Tbsp. olive oil and sprinkle with a pinch each of the salt and pepper. Place the squash, cut side down, on the baking sheet. Bake for 40 to 45 minutes, or until the squash skin is tender enough to pierce easily with a fork. Allow the squash to cool down enough to handle, and then use a fork to scrape out the flesh into a mixing bowl. Add the garlic powder and more salt and pepper to taste. Return spaghetti squash to hollowed out skin so that the skin becomes a bowl for the filling.
While the squash roasts, make the sauce. Heat the remaining olive oil in a medium pot over medium heat. Add the onion and sauté for 5 to 7 minutes, stirring often, until the onion is soft and translucent. Add in the garlic and saute for another 2 minutes, adding a splash of water if the onions are sticking. Add the thyme, oregano, the remaining ⅛ teaspoon salt, pepper to taste, tomatoes, tomato sauce and beans to the pot and stir them well. Bring the mixture to a boil and reduce to a simmer. Simmer for 10 minutes, uncovered, or until the sauce has thickened. Taste sauce and adjust seasonings as desired.
Top spaghetti squash with sauce and sprinkle with chopped basil. Enjoy!
Notes
This tomato and bean sauce is not only delicious with spaghetti squash, it’s also excellent served over a baked potato, rice or pasta.
Recipe approved by Ellie Krieger, Culinary Nutritionist (RD) for Tomato Wellness.com
Bursting with flavor and filled with hearty ingredients, this recipe for Veggie Loaded American Goulash is sure to be a crowd favorite! This hearty one-pot wonder is not only a feast for the taste buds, but it’s also a nutritional powerhouse thanks to the array of vegetables and canned tomatoes. Studies have found that canned tomatoes contain high levels of lycopene, which is a powerful antioxidant linked to various health benefits, including reduced risk of heart disease and certain cancers. Alongside their rich flavor, canned tomatoes provide a burst of vitamins A, C, and K, as well as potassium and folate – all of which can contribute to overall health.
This Veggie Loaded American Goulash offers a hassle-free solution that’s perfect for busy weeknights. Get ready to indulge in a comforting bowl of goodness that’s as nourishing as it is delicious! Learn how to make this recipe here.
Discover our array of diverse recipes, each designed to bring the warmth of traditional family dining to your table. These meals are not only simple to prepare but also budget-friendly, making them perfect for busy households. Tailored to please every palate, our recipes cater to both individual tastes and family-wide preferences. Developed by our multicultural culinary team, these dishes offer a celebration of global flavors, ensuring nutritious, easy-to-make, and affordable meals for you and your family.
This Veggie Loaded American Goulash offers a hassle-free solution that's perfect for busy weeknights. Get ready to indulge in a comforting bowl of goodness that's as nourishing as it is delicious!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Ingredients
1 lb. Elbow Macaroni, Preferably Whole Grain
2 tbsp. Olive Oil, Divided
1 Medium Yellow Onion, Diced
3 Cloves Garlic, Minced
1 Small Yellow Squash, Diced
½ Cup Broccoli (Fresh Or Frozen), Cut Into Small Florets
1 lb. Ground Beef 90% Lean
8 Button Mushrooms, Halved And Sliced
1 tsp. Dried Basil
1 tsp. Dried Oregano
½ tsp. Kosher Salt
½ tsp. Ground Black Pepper
3-4 Cups Low-Sodium Vegetable Juice (Such As V8), Divided
1 (14.5 Oz) Can Diced Tomatoes
Kosher Salt And Ground Pepper (Optional)
Instructions
Cook pasta according to package directions. Set aside. Meanwhile, add 1 tablespoon oil to a large skillet and heat over medium-high heat until hot. Add onion and saute for 3-4 minutes, or until soft, stirring frequently. Add garlic, squash and broccoli to the skillet and cook for 4 minutes, stirring occasionally; set aside.
In a large sauce pot, heat remaining tablespoon of oil over medium heat until hot. Add ground beef and cook for 5 minutes, breaking up the meat, until beef is browned and mostly cooked through. Add the mushrooms and cook for 3 more minutes. Add in the squash mixture.
Mix in the basil, oregano, salt, pepper, 3 cups of the vegetable juice and the tomatoes. Bring to a boil then reduce heat to a simmer. Cook for 10 minutes, stirring occasionally. Remove from heat. Add in pasta and stir to combine. Add additional vegetable juice if desired and more salt and pepper to taste. Enjoy!
Notes
Make this meal vegetarian by using two cans of beans (any type) drained and rinsed, instead of the beef.
Recipe approved by Ellie Krieger, Culinary Nutritionist (RD) for Tomato Wellness.com
Nutrition Information:
Serving Size:
About 2 heaping cups Amount Per Serving:Calories: 540Total Fat: 15gSaturated Fat: 4gCholesterol: 50mgSodium: 470mgCarbohydrates: 75gFiber: 2gSugar: 11gProtein: 29g
Check out some of our other favorite comfort food meals:
If you’re searching for a special dinner idea, then give this Butter Chicken recipe a try. Not only does it create a wholesome meal for both family gatherings and intimate date nights, it also will satisfy your taste buds and leave you wanting more.
This Butter Chicken recipe strikes a balance between decadent and healthy, thanks to the inclusion of aromatic spices, lean protein, and tomato sauce. While this recipe is teeming with macronutrients, the tomato sauce adds additional benefits, since tomatoes are filled with vitamins A, C, and K, and antioxidants such as lycopene. Lycopene is well-known for its potential role in reducing the risk of chronic diseases, and is more bioavailable in canned tomatoes than fresh ones, which is a win-win!
Whether it’s a lively family dinner or a romantic date night, give this recipe a try – we promise you won’t be disappointed! Get the recipe for Butter Chicken from our friends at Del Monte.
Bring the quaint flavors or Europe to your kitchen with this recipe for ratatouille! This is a classic dish that is loaded with summer garden vegetables and lots of flavor. This stew originated in the Provence region of France near the Mediterranean Sea, and is a delicious entree enjoyed during any time of year.
While there are many variations, the main star is tomatoes. Traditionally, ratatouille is made by cooking the tomatoes all day on the stove, but this recipe turns to canned tomatoes to create a delicious meal in less time and with less fuss.
This dish is not only delicious, but it’s also teeming with nutrition, as it’s naturally low in fat and high in antioxidants. Eggplant and zucchini are high in vitamin A, and diced tomatoes contain lycopene. Lycopene is a carotenoid that gives tomatoes their red color, and has been shown to reduce the risk of heart disease and certain cancers. It also has the ability to neutralize free radicals within the body to prevent oxidative stress, which helps prevent damage to our cells and our DNA. While lycopene is present in other fruits such as watermelon and pink grapefruit, tomatoes (which are the second most consumed vegetable second to potatoes in the U.S.), account for more than 85% of the lycopene in the American diet. Interestingly, cooked tomato products may hold particular significance, as the lycopene from cooked and processed tomatoes is more bioavailable than that of fresh tomatoes. Heating or processing breaks down the tomato cell matrix and promotes isomerization of lycopene from all-trans isomers to the more bioavailable form of cis-isomers. Research shows that single daily servings of processed tomato products produce significant increases of lycopene concentrations in blood and buccal mucosal cells in healthy adults.
Go ahead and make a pot of Ratatouille, get a fresh loaf of French bread, and enjoy an evening in France without leaving the comforts of your own home!
Ratatouille
Bring the quaint flavors or Europe to your kitchen with this recipe for ratatouille! This is a classic dish that is loaded with summer garden vegetables and lots of flavor. This stew originated in the Provence region of France near the Mediterranean Sea, and is a delicious entree enjoyed during any time of year.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Ingredients
½ cup olive oil
1 large eggplant, cut into 1-inch cubes
3 zucchinis, cut into 1-inch cubes
salt and pepper, to taste
1 large yellow onion, ½-inch dice
3 bell peppers, any color cut into 1-inch pieces
2 Tbsp. minced garlic
4 cups drained canned USA chopped tomatoes
4 Tbsp. tomato paste
1 bay leaf
4 sprigs fresh thyme
2 tsp. herbs de provence
½ cup drained non-pareil capers
Instructions
Heat a dutch oven over high heat then pour in the olive oil. Add in the eggplant and zucchini and season with salt and pepper. Cook, stirring occasionally, until the vegetables start to brown, about 5 minutes.
Mix in the onions, bell pepper, and garlic. Cook for 2 minutes then add in the tomatoes, tomato paste, bay leaf, thyme, herbs de provence, and capers. Season with salt and pepper to taste.
Bring the sauce to a boil, then lower the heat so that it is simmering. Cover and simmer for 30 minutes.
Remove the dutch oven from the heat and adjust the seasoning if necessary. Enjoy!
For other delicious tomato-based recipes, check out some of our favorites:
When it comes to weeknights, we are always looking for new quick, easy, and family friendly meals. This Chicken Burrito Bowl checks all of the boxes, and is especially great for those families that have a picky eater or have different dietary restrictions. It’s easily customizable to fit your needs and preferences, while still being nutritious!
What makes this meal so delicious (and nutritious) is the combination of lean protein and canned tomatoes. The chicken add a heafy dose of protein, while the canned tomatoes provide a plethora of antioxidants (such as lycopene) that play an integral role in the reduction of certain types of diseases and cancers. In fact, numerous studies have linked lycopene consumption with prostate cancer protection. While lycopene is present in other fruits such as watermelon and pink grapefruit, tomatoes, which are the second most consumed vegetable (second to potatoes) in the U.S., account for more than 85% of the lycopene in the American diet. Interestingly, cooked tomato products—as in processed tomatoes, including tomato sauce and canned tomatoes—may hold particular significance. The lycopene from cooked and processed tomatoes is more bioavailable than that of fresh tomatoes. Heating or processing breaks down the tomato cell matrix and promotes isomerization of lycopene from all-trans isomers to the more bioavailable form of cis-isomers. Research shows that single daily servings of processed tomato products produce significant increases of lycopene concentrations in blood and buccal mucosal cells in healthy adults.
So, what are you waiting for? Try out this Chicken Burrito Bowl for a recipe that’s easy, delicious, and sure to be a family favorite!
Chicken Burrito Bowl
When it comes to weeknights, we are always looking for new quick, easy, and family friendly meals. This Chicken Burrito Bowl checks all of the boxes, and is especially great for those families that have a picky eater or have different dietary restrictions. It's easily customizable to fit your needs and preferences, while still being nutritious!
Prep Time5 minutes
Cook Time8 hours
Total Time8 hours5 minutes
Ingredients
1 ½ lbs boneless skinless chicken breasts
1 (14.5 oz) can diced tomatoes
1 cup chicken broth
2 tsp. chili powder
2 tsp. salt
1 tsp. ground cumin
1 (15 oz.) can black beans, drained and rinsed
1 cup uncooked brown rice
1 cup frozen corn
shredded cheese, for serving
chopped cilantro, for serving
sour cream, for serving
sliced avocado, for serving
salsa, for serving
jalapeno slices, for serving
Instructions
Add the chicken, diced tomatoes with the juice, chicken broth, chili powder, salt, and cumin into a slow cooker. Make sure the chicken is fully covered by the broth. Add more broth if necessary. Cover and cook on low for 3-4 hours.
Uncover and add in the black beans, rice, and corn. Cover and continue cooking for another 3-4 hours. In the last hour of cooking, mix the rice two times to ensure it is cooking evenly. If the crock pot gets too dry and the rice is not fully cooked, add more broth. If the rice is cooked but there is still a lot of broth, cook on high to allow it to evaporate.
Use two forks to shred the chicken. Taste and adjust the seasoning with salt and pepper if necessary. Serve with shredded cheese, cilantro, sour cream, avocado, or salsa. Enjoy!
For other dinner dishes, check out some of our favorites:
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