Description

This Spaghetti Squash Marinara is a light and healthy twist on traditional pasta. Roasted spaghetti squash is topped with rich marinara sauce and finished with Parmesan and fresh herbs for a comforting, veggie-packed meal that’s gluten-free, low-carb, and incredibly satisfying!

Ingredients

1 medium spaghetti squash
1 tablespoon olive oil
Salt and black pepper, to taste
2 cups marinara sauce (store-bought or homemade)
1/4 cup grated Parmesan cheese (optional)
2 tablespoons chopped fresh basil or parsley (optional)
Optional: red pepper flakes, for heat
Optional: 1/2 teaspoon Italian seasoning, if using plain tomato sauce

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Instructions

Preheat oven to 400°F (200°C).
Cut the squash in half lengthwise and scoop out the seeds.
Brush the inside with olive oil and season with salt and pepper.
Place cut-side down on a baking sheet and roast for 35–40 minutes, or until tender.
Let cool slightly, then use a fork to scrape the inside into spaghetti-like strands.
Heat marinara sauce in a saucepan over medium heat. Season with red pepper flakes or Italian seasoning if desired.
Divide spaghetti squash into bowls, top with warm marinara, and sprinkle with Parmesan and herbs.

Serve hot and enjoy!

Notes

Add sautéed mushrooms, spinach, or ground turkey to the sauce for extra flavor and protein.

For a dairy-free version, skip the Parmesan or use nutritional yeast.

Can be made ahead – store roasted squash and sauce separately in the fridge.