Description
Spaghetti squash marinara is a healthy, low-carb twist on classic pasta night! Roasted spaghetti squash strands are topped with a rich, garlicky marinara sauce for a simple, satisfying meal. It’s vegetarian, gluten-free, and easy to customize with your favorite toppings like cheese, herbs, or protein.
Ingredients
For the Spaghetti Squash:
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1 medium spaghetti squash
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1 tablespoon olive oil
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Salt and pepper, to taste
For the Marinara Sauce:
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1 tablespoon olive oil
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2 cloves garlic, minced
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1 (28 oz) can crushed tomatoes
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1 teaspoon dried oregano
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1/2 teaspoon dried basil
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Salt and pepper, to taste
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Pinch of red pepper flakes (optional)
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1 tablespoon chopped fresh parsley or basil (for garnish)
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Grated Parmesan cheese (optional)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Prep the squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and season with salt and pepper.
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Roast: Place squash halves cut side down on the baking sheet. Roast for 35–40 minutes, or until flesh is tender and easily pierced with a fork.
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Make the sauce: While squash is roasting, heat 1 tablespoon olive oil in a saucepan over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in crushed tomatoes, oregano, basil, salt, pepper, and red pepper flakes. Simmer uncovered for 10–15 minutes, stirring occasionally.
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Scrape squash: Once roasted, let squash cool slightly. Use a fork to scrape out the strands into a bowl.
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Serve: Spoon marinara sauce over the squash strands and garnish with fresh herbs and Parmesan cheese, if using.
Notes
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For added flavor, roast the squash with garlic or Italian seasoning.
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Top with sautéed mushrooms, spinach, or cooked sausage for a heartier meal.
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Leftovers store well and reheat easily for lunch the next day.