Description

A healthy and delicious low-carb alternative to traditional pasta, this Spaghetti Squash Marinara features tender roasted spaghetti squash topped with a rich marinara sauce and fresh herbs.

Ingredients

Units Scale

1 medium spaghetti squash
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups marinara sauce (store-bought or homemade)
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese (optional for serving)

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Instructions

Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Brush the cut sides with olive oil, then season with salt and pepper. Place the halves cut-side down on a baking sheet.
Roast for 35–40 minutes, or until the flesh is tender and can be easily shredded with a fork.
While the squash is roasting, heat a saucepan over medium heat. Add a tablespoon of olive oil and sauté the garlic until fragrant, about 1 minute.
Stir in the marinara sauce, oregano, and red pepper flakes. Simmer for 10–15 minutes, stirring occasionally.
Once the squash is cooked, use a fork to shred the flesh into spaghetti-like strands.
Divide the squash into serving bowls and top with the warm marinara sauce.
Garnish with fresh basil and Parmesan cheese, if using. Serve warm.

Notes

You can prepare the squash in advance and reheat before serving.
Use vegan Parmesan or omit cheese for a vegan option.
Add sautéed vegetables or cooked protein like chickpeas or grilled chicken for variation.

Nutrition

Serving Size: 1 bowl
Calories: 160
Sugar: 6g
Sodium: 460mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg