Easy Spaghetti Squash with Marinara

Spaghetti Squash with Marinara is a simple, healthy, and satisfying dish that makes the perfect low-carb alternative to traditional pasta. With its naturally stringy texture, spaghetti squash acts as a great base for the rich and flavorful marinara sauce. This Easy Spaghetti Squash with Marinara recipe is quick to make and packed with fresh ingredients. Whether you’re following a gluten-free diet or just looking for a light, veggie-based meal, this dish is sure to hit the spot.

In this dish, you’ll find the delicate strands of spaghetti squash perfectly paired with a savory marinara sauce, seasoned with garlic, fresh herbs, and a touch of olive oil. The spaghetti squash provides a mild, nutty flavor that complements the tangy, robust marinara sauce. With each bite, you’ll enjoy the texture of pasta without the extra carbs. This meal is perfect for anyone looking to enjoy the comforting flavors of pasta while keeping things light and nutritious.

Tools to Use

Baking sheet or roasting pan
Fork
Saucepan
Wooden spoon
Knife and cutting board
Spoon for serving

Ingredients

1 medium spaghetti squash
1 tablespoon olive oil
Salt and pepper, to taste
2 cups marinara sauce (store-bought or homemade)
2 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional for heat)
Fresh basil or parsley, chopped (for garnish)
Grated Parmesan cheese (optional for serving)

Instructions

Prepare the Spaghetti Squash:
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and remove the seeds with a spoon.
- Drizzle the cut sides with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast in the oven for 35-40 minutes, or until the flesh is tender and you can easily pull the strands with a fork.
Prepare the Marinara Sauce:
- While the squash is roasting, heat a tablespoon of olive oil in a saucepan over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the marinara sauce, oregano, and red pepper flakes (if using). Let it simmer on low for about 10-15 minutes, stirring occasionally. Adjust seasoning with salt and pepper to taste.
Shred the Squash:
- Once the spaghetti squash is done roasting, remove it from the oven and let it cool slightly.
- Use a fork to scrape the flesh of the squash into spaghetti-like strands.
Combine and Serve:
- Top the spaghetti squash strands with marinara sauce.
- Garnish with fresh basil or parsley and sprinkle with Parmesan cheese, if desired.
- Serve immediately and enjoy!

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Easy Spaghetti Squash with Marinara

Spaghetti Squash with Marinara is a simple, healthy, and satisfying dish that makes the perfect low-carb alternative to traditional pasta. With its naturally stringy texture, spaghetti squash acts as a great base for the rich and flavorful marinara sauce. This Easy Spaghetti Squash with Marinara recipe is quick to make and packed with fresh ingredients. Whether you’re following a gluten-free diet or just looking for a light, veggie-based meal, this dish is sure to hit the spot.

Equipment

Baking sheet or roasting pan
Fork
Saucepan
Wooden spoon
Knife and cutting board
Spoon for serving

Ingredients

1 medium spaghetti squash
1 tablespoon olive oil
Salt and pepper to taste
2 cups marinara sauce store-bought or homemade
2 cloves garlic minced
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes optional for heat
Fresh basil or parsley chopped (for garnish)
Grated Parmesan cheese optional for serving

Instructions

Prepare the Spaghetti Squash:
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and remove the seeds with a spoon.
Drizzle the cut sides with olive oil and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast in the oven for 35-40 minutes, or until the flesh is tender and you can easily pull the strands with a fork.
Prepare the Marinara Sauce:
While the squash is roasting, heat a tablespoon of olive oil in a saucepan over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the marinara sauce, oregano, and red pepper flakes (if using). Let it simmer on low for about 10-15 minutes, stirring occasionally. Adjust seasoning with salt and pepper to taste.
Shred the Squash:
Once the spaghetti squash is done roasting, remove it from the oven and let it cool slightly.
Use a fork to scrape the flesh of the squash into spaghetti-like strands.
Combine and Serve:
Top the spaghetti squash strands with marinara sauce.
Garnish with fresh basil or parsley and sprinkle with Parmesan cheese, if desired.
Serve immediately and enjoy!

Tips for Cooking

Make It Your Own: Add cooked ground turkey, sausage, or vegetables like mushrooms or spinach to the marinara sauce for a heartier dish.
Roast the Squash Ahead of Time: You can roast the spaghetti squash ahead of time and store it in the fridge for up to 4 days. When ready to serve, simply reheat and top with the marinara sauce.
Try Different Sauces: Experiment with different types of sauce, such as a creamy Alfredo, pesto, or a tomato-basil sauce.

Why You Should Try This Recipe

This Easy Spaghetti Squash with Marinara is not only delicious but also a great way to enjoy a healthy, low-carb alternative to pasta. It’s perfect for anyone looking to reduce their carb intake while still enjoying comforting, flavorful food. This dish is simple to prepare, making it ideal for busy weeknights or when you want a light meal without the fuss. Plus, it’s easily customizable, so you can add your favorite ingredients to suit your taste.

If you’re looking for a satisfying, healthy, and easy-to-make meal, Easy Spaghetti Squash with Marinara is a must-try! It’s a versatile, flavorful dish that’s sure to become a favorite in your meal rotation. Give it a try, and let the delicious combination of tender spaghetti squash and savory marinara sauce impress you. Enjoy!