Craving comfort food but want to keep things light? Look no further than this delicious spaghetti squash marinara!
This dish is the perfect blend of cozy and nutritious, swapping traditional pasta for tender strands of roasted spaghetti squash.
What I love about this recipe is that it satisfies my pasta cravings and it’s packed with nutrients.
Spaghetti squash is low in calories but high in fiber, vitamins, and minerals. You can indulge guilt-free!
Why You’ll Love This Spaghetti Squash Marinara
Time-Saver: This recipe offers a convenient way to prepare a wholesome meal with minimal active cooking time.
Versatile: The neutral flavor of spaghetti squash makes it an excellent base for experimenting with various sauces and toppings.
Budget-Friendly: Using affordable and readily available ingredients, this recipe offers a gourmet dining experience without breaking the bank.
Deliciously Satisfying: The squash absorbs the savory sauce, enhanced by garlic, basil, and Parmesan, offering a delightful taste and texture.
Ingredients
- Spaghetti Squash: The star of the dish, this versatile vegetable transforms into tender, spaghetti-like strands when roasted.
- Extra Virgin Olive Oil: It enhances the natural taste of the squash.
- Salt and Black Pepper: The classic seasoning duo brings out the best in every ingredient.
- Marinara Sauce: A zesty, tomato-based sauce coats the squash strands with Italian flair.
- Garlic: It adds depth and a subtle kick to the marinara.
- Fresh Basil Leaves: Vibrant green ribbons lend a fresh, peppery note to the sauce.
- Parmesan Cheese: It crowns each serving with a delightful umami finish.
How to Make Spaghetti Squash Marinara
Don’t be intimidated by spaghetti squash! It’s so easy to make.
1. Prepare the squash. Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard them. Drizzle the cut sides with olive oil and season with salt and pepper.
2. Roast the squash. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes until the squash is tender when pierced with a fork.
3. Cook the sauce. Heat the marinara sauce in a large skillet over medium-low heat. Add the minced garlic and simmer for 10 minutes, stirring occasionally, until the flavors meld. Stir in the chopped basil and remove from the heat.
4. Shred the squash. When the squash is done roasting, let it cool slightly. Use a fork to scrape out the spaghetti-like strands into a large bowl. If there’s any excess liquid, drain it to avoid a watery dish.
5. Combine the ingredients. Pour the marinara sauce over the spaghetti squash strands and toss gently to combine. Ensure the squash is evenly coated with sauce.
6. Serve. Divide the spaghetti squash marinara between bowls. Top each serving with freshly grated Parmesan cheese and garnish with additional fresh basil leaves. Serve immediately.
Tips for the Best Spaghetti Squash Marinara
These simple tips will make preparing this dish even easier.
- Select the right squash. Choose a whole spaghetti squash that’s heavy for its size and has hard, smooth skin. This will ensure the best flavor and texture for your dish.
- Quality is key. Use freshly grated Parmesan cheese for the best flavor. Pre-grated cheese can lack the depth and richness of freshly grated cheese.
- Pack in some protein. Add ground turkey or ground beef to up the protein content. Or, add chickpeas for a vegetarian version.
- Have fun with variations. Experiment with different ingredients to create unique variations. For example, you can add cooked ground beef or sausage for a meatier version or use different types of cheese like mozzarella or ricotta for a creamier dish.
- Make it a meal. Serve with a side of garlic bread or a green salad for a well-rounded meal. You can also pair it with other Italian-inspired dishes like bruschetta or a Caprese salad.
How to Store
If you have leftover spaghetti squash, keep it fresh to enjoy it again.
To Store: Allow the spaghetti squash marinara to cool completely before transferring it to an air-tight container. Store it in the refrigerator for up to 3-4 days to maintain freshness.
To Reheat: Reheat in a skillet over medium heat, stirring occasionally until warmed through. You can also microwave it in a covered microwave-safe dish for 1-2 minutes, stirring halfway through.
Spaghetti Squash Marinara
4
servings10
minutes1
hour232
kcalThis easy spaghetti squash marinara is light, healthy, and delicious! It offers the taste of traditional spaghetti without all the carbs.
Ingredients
1 whole spaghetti squash (about 3 to 4 pounds)
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
2 1/2 cups homemade or high-quality jarred marinara sauce
4 cloves garlic, minced
1/4 cup fresh basil leaves, chopped, plus extra for garnish
1/2 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard them. Drizzle the cut sides with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes until the squash is tender when pierced with a fork.
- Meanwhile, heat the marinara sauce in a large skillet over medium-low heat. Add the minced garlic and simmer for 10 minutes, stirring occasionally, until the flavors meld. Stir in the chopped basil and remove from heat.
- When the squash is done roasting, let it cool slightly. Use a fork to scrape out the spaghetti-like strands into a large bowl. If there’s any excess liquid, drain it to avoid a watery dish.
- Pour the marinara sauce over the spaghetti squash strands and toss gently to combine, ensuring the squash is evenly coated with sauce.
- Divide the spaghetti squash marinara between bowls. Top each serving with freshly grated Parmesan cheese and garnish with additional fresh basil leaves. Serve immediately.
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