Spaghetti Squash with Marinara

Spaghetti Squash with Marinara

Roasted spaghetti squash strands tossed with warm marinara make a light, low-carb pasta swap.

Total 1 hr Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Halved spaghetti squash roasts until the flesh pulls away in tender, noodle-like strands, then gets tossed with warm marinara sauce and a shower of Parmesan. It's a simple weeknight dinner that trades traditional pasta for a lighter, vegetable-based base without sacrificing the comforting flavors of a classic red sauce supper.

Ingredients

  • 1 spaghetti squash (about 3 pounds), halved lengthwise and seeded
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups marinara sauce
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped
  • 1/4 teaspoon red pepper flakes (optional)

Method

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  2. Brush the cut sides of the spaghetti squash halves with olive oil and season with salt and pepper.

  3. Place the squash halves cut-side down on the baking sheet and roast until the flesh is tender and easily pierced with a fork.

  4. Remove the squash from the oven and let cool for 10 minutes, until safe to handle.

  5. Using a fork, scrape the squash flesh lengthwise into strands and transfer to a large bowl.

  6. Warm the marinara sauce in a small saucepan over medium heat, stirring occasionally, until heated through.

  7. Pour the warm marinara over the spaghetti squash strands and toss gently to combine.

  8. Divide among bowls and top with Parmesan cheese, fresh basil, and red pepper flakes if using.

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    Spaghetti Squash with Marinara

    Halved spaghetti squash roasts until the flesh pulls away in tender, noodle-like strands, then gets tossed with warm marinara sauce and a shower of Parmesan. It's a simple weeknight dinner that trades traditional pasta for a lighter, vegetable-based base without sacrificing the comforting flavors of a classic red sauce supper.

    1 hr 4 servings 210 cal

    Ingredients

    • 1 spaghetti squash (about 3 pounds), halved lengthwise and seeded
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 cups marinara sauce
    • 1/2 cup grated Parmesan cheese
    • 2 tablespoons fresh basil, chopped
    • 1/4 teaspoon red pepper flakes (optional)

    Method

    1. 1

      Preheat the oven to 400°F. Line a baking sheet with parchment paper.

    2. 2

      Brush the cut sides of the spaghetti squash halves with olive oil and season with salt and pepper.

    3. 3

      Place the squash halves cut-side down on the baking sheet and roast until the flesh is tender and easily pierced with a fork.

    4. 4

      Remove the squash from the oven and let cool for 10 minutes, until safe to handle.

    5. 5

      Using a fork, scrape the squash flesh lengthwise into strands and transfer to a large bowl.

    6. 6

      Warm the marinara sauce in a small saucepan over medium heat, stirring occasionally, until heated through.

    7. 7

      Pour the warm marinara over the spaghetti squash strands and toss gently to combine.

    8. 8

      Divide among bowls and top with Parmesan cheese, fresh basil, and red pepper flakes if using.