Description
A healthy, low-carb alternative to traditional pasta, Spaghetti Squash Marinara features tender roasted squash strands topped with a rich tomato marinara sauce. Perfect for a light yet satisfying meal.
Ingredients
Units
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside of each half with olive oil and sprinkle with salt and pepper.
- Place squash halves cut-side down on the baking sheet and roast for 35–40 minutes, until tender.
- While the squash is roasting, heat a saucepan over medium heat and sauté garlic in a little olive oil until fragrant, about 1 minute.
- Add marinara sauce, oregano, basil, and red pepper flakes. Simmer for 10 minutes.
- Once the squash is done, let it cool slightly, then use a fork to scrape the strands into a bowl.
- Top with marinara sauce and toss to combine or serve sauce over the top.
- Garnish with Parmesan cheese and fresh basil if desired. Serve warm.
Notes
- For a fully vegan version, omit the Parmesan cheese or use a dairy-free alternative.
- Spaghetti squash can be cooked in the microwave for faster preparation.
- Leftovers keep well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg