Why You’ll Love This Recipe

Spaghetti Squash Marinara is a wholesome, low-carb alternative to traditional pasta that doesn’t skimp on flavor. With its naturally stringy texture, spaghetti squash makes a perfect base for a rich, herb-infused marinara sauce. It’s a great choice for gluten-free diets, light dinners, or anyone looking to enjoy the comfort of pasta with a healthier twist.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

spaghetti squasholive oilgarliconioncrushed tomatoestomato pastedried oreganofresh basilred pepper flakes (optional)saltblack pepperparmesan cheese (optional)

directions

Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle the inside of each half with olive oil, season with salt and pepper, and place cut-side down on a baking sheet lined with parchment paper.

Roast for 35-40 minutes, or until the flesh is tender and can be shredded with a fork.

While the squash is roasting, heat olive oil in a saucepan over medium heat. Sauté chopped onion until translucent, then add minced garlic and cook for 1-2 minutes.

Stir in the tomato paste, then add crushed tomatoes, dried oregano, and red pepper flakes (if using). Simmer for 15-20 minutes, stirring occasionally.

Season with salt and black pepper to taste, then stir in chopped fresh basil.

Once the squash is cool enough to handle, use a fork to scrape out the strands.

Top the spaghetti squash strands with marinara sauce and a sprinkle of parmesan cheese if desired. Serve hot.

Servings and timing

This recipe serves 2-3 people.Preparation time: 10 minutesRoasting time: 40 minutesSauce cooking time: 20 minutesTotal time: 1 hour 10 minutes

Variations

Add sautéed mushrooms, bell peppers, or spinach to the marinara for extra veggies.

Top with shredded mozzarella and broil for a melty finish.

Include ground turkey or lentils for added protein.

Use Italian seasoning instead of just oregano for a more complex flavor.

storage/reheating

Store leftover spaghetti squash and marinara separately in airtight containers in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop until warmed through.You can also freeze the cooked squash and sauce separately for up to 2 months.

FAQs

Can I cook spaghetti squash in the microwave?

Yes, you can microwave it for about 10-12 minutes (cut side down with a bit of water in the dish) if you’re short on time.

Does the squash really taste like spaghetti?

Not exactly, but it mimics the texture and pairs well with sauces like marinara.

Can I make the marinara ahead of time?

Absolutely, it can be made up to 3 days in advance and stored in the fridge or frozen.

What other sauces go well with spaghetti squash?

Pesto, Alfredo, or a garlic butter sauce all work beautifully with spaghetti squash.

Do I need to peel the squash?

No, you don’t eat the skin—just scoop out the strands after roasting.

How do I make it vegan?

Skip the parmesan or use a dairy-free alternative.

Can I roast the squash whole?

Yes, just pierce it a few times with a knife and roast whole for about 50-60 minutes, then cut and scoop out.

Is it good for meal prep?

Yes, both the squash and sauce store well and reheat easily, making it great for meal prep.

Does the squash get watery?

It can—let it sit a few minutes after roasting to allow excess moisture to drain before serving.

Is spaghetti squash low in calories?

Yes, it’s very low in calories and carbs, making it a great option for lighter meals.

Conclusion

Spaghetti Squash Marinara is a delicious and nourishing dish that captures the essence of comfort food with a health-conscious twist. Whether you’re cutting carbs, eating gluten-free, or just looking for a new way to enjoy vegetables, this recipe is simple, satisfying, and full of flavor. Give it a try and bring something fresh to your table tonight.