Go Back
In the world of healthy eating, finding satisfying alternatives to traditional pasta is essential, especially for those looking to reduce carbohydrates or incorporate more vegetables into their diets. Enter spaghetti squash—a unique and nutritious vegetable that has taken the culinary scene by storm. With its noodle-like strands and mild taste, spaghetti squash serves as a perfect substitute for pasta, offering a low-calorie option that doesn't compromise on flavor.

Spaghetti Squash with Marinara

Discover the delicious Spaghetti Squash Marinara Delight, a perfect low-calorie and gluten-free alternative to pasta. This vegan-friendly dish features roasted spaghetti squash paired with a rich homemade marinara sauce enriched with garlic, onions, and fresh tomatoes. Enjoy the mild sweetness of the squash and the health benefits of its high fiber content. Follow our simple recipe and enjoy a nutritious meal that's both satisfying and packed with flavors. Ideal for anyone looking to incorporate more vegetables into their diet!
Print Recipe Pin Recipe

Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

Salt and pepper, to taste

1 medium onion, diced

3 cloves garlic, minced

1 (14 oz) can crushed tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

¼ teaspoon red pepper flakes (optional)

1 tablespoon balsamic vinegar

Fresh basil leaves, for garnish

Grated Parmesan cheese or nutritional yeast, for serving (optional)

Instructions
 

Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Rub the inside of each half with 1 tablespoon of olive oil and sprinkle with salt and pepper.

    Roast the Squash: Place the squash cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork. Remove from the oven and allow to cool slightly.

      Make the Marinara Sauce: While the squash is roasting, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

        Combine Ingredients: Stir in the crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), and balsamic vinegar. Season with salt and pepper. Bring to a simmer and let the sauce cook for about 15-20 minutes, stirring occasionally.

          Shred the Squash: Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh, creating spaghetti-like strands.

            Serve: Place a generous portion of the shredded squash on plates, ladle the marinara sauce over the top, and garnish with fresh basil leaves. If desired, sprinkle with grated Parmesan cheese or nutritional yeast for a vegan option.

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings