This classic spaghetti squash with marinara is a light, comforting dish that delivers all the satisfaction of pasta with a naturally wholesome twist. Tender squash strands are topped with rich tomato marinara, creating a simple yet flavorful meal perfect for any day of the week.
Why You’ll Love This Recipe
This recipe is naturally light, easy to prepare, and full of comforting flavors. Spaghetti squash is a great alternative to traditional pasta and pairs beautifully with marinara sauce. It is suitable for quick weeknight dinners, meal prep, and anyone looking for a balanced, vegetable-forward meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 medium spaghetti squash (about 1.2 kg)
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
For the marinara sauce
2 tbsp olive oil
1 small onion, finely chopped (about 100 g)
2 cloves garlic, minced
400 g crushed tomatoes
2 tbsp tomato paste
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp sugar
2 tbsp water
Preheat the oven to 200°C. Line a baking tray with parchment paper.
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
Brush the cut sides with 1 tablespoon olive oil and sprinkle with salt and black pepper.
Place the squash halves cut-side down on the prepared tray and roast for 35 to 40 minutes, until tender.
While the squash roasts, heat 2 tablespoons olive oil in a saucepan over medium heat.
Add the chopped onion and cook for 4 to 5 minutes until soft.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in crushed tomatoes, tomato paste, salt, black pepper, oregano, basil, sugar, and water.
Reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally.
Remove the roasted squash from the oven and let cool slightly.
Use a fork to scrape the flesh into long strands.
Divide the squash strands between plates and spoon marinara sauce over the top.
Garnish with Parmesan and fresh basil if desired. Serve warm.
Servings and timing
Servings: 4
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: about 50 minutes
Variations
You can add sautéed mushrooms or spinach to the marinara for extra vegetables. For a richer flavor, stir a tablespoon of olive oil into the sauce just before serving. You may also add a pinch of chili flakes for gentle heat.
Storage/Reheating
Store leftover spaghetti squash and marinara in separate airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. Avoid overcooking to keep the squash from becoming soft.
FAQs
Can I cook spaghetti squash in advance?
Yes, roasted spaghetti squash can be stored in the refrigerator for up to 3 days.
How do I know when spaghetti squash is done?
It should be tender enough to easily separate into strands with a fork.
Can I microwave spaghetti squash instead of roasting?
Yes, cook cut halves in the microwave for about 10 to 12 minutes until tender.
Is spaghetti squash low in calories?
Yes, it is naturally low in calories and carbohydrates.
Can I use store-bought marinara sauce?
Yes, but homemade marinara gives fresher flavor and control over seasoning.
Does spaghetti squash taste like pasta?
It has a mild flavor and pasta-like texture, but it is lighter and slightly sweet.
Can I freeze spaghetti squash?
Yes, but the texture may soften slightly after thawing.
What herbs work best with marinara?
Basil, oregano, thyme, and parsley all pair well.
Can I make this dish dairy-free?
Yes, simply skip the Parmesan topping.
What can I serve with spaghetti squash marinara?
It pairs well with salad, roasted vegetables, or grilled protein.
Conclusion
Classic spaghetti squash with marinara is a simple, nourishing dish that proves comfort food can be both light and satisfying. With minimal ingredients and timeless flavors, this recipe is perfect for everyday meals while still feeling special and homemade.
Classic Spaghetti Squash with Marinara is a wholesome, low-carb alternative to pasta featuring tender roasted squash strands topped with rich, herby tomato sauce. It’s a comforting, simple dish perfect for weeknights or meal prep.
Ingredients
1 medium spaghetti squash (about 1.2 kg)
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil (for marinara)
1 small onion, finely chopped (about 100 g)
2 cloves garlic, minced
400 g crushed tomatoes
2 tbsp tomato paste
1/2 tsp salt (for sauce)
1/4 tsp black pepper (for sauce)
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp sugar
2 tbsp water
2 tbsp grated Parmesan cheese (optional)
1 tbsp chopped fresh basil (optional)
Instructions
Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
Cut spaghetti squash in half lengthwise and scoop out seeds.
Brush cut sides with 1 tbsp olive oil and sprinkle with salt and pepper.
Place cut-side down on baking tray and roast for 35–40 minutes until tender.
Meanwhile, heat 2 tbsp olive oil in a saucepan over medium heat.
Add chopped onion and cook for 4–5 minutes until soft.
Add garlic and cook for 30 seconds until fragrant.
Stir in crushed tomatoes, tomato paste, salt, pepper, oregano, basil, sugar, and water.
Reduce heat to low and simmer sauce for 15–20 minutes, stirring occasionally.
Let roasted squash cool slightly, then use a fork to scrape flesh into strands.
Divide squash among plates and top with marinara sauce.
Garnish with Parmesan and fresh basil, if using. Serve warm.
Notes
Microwave the squash for 5 minutes before cutting to make slicing easier.
Use store-bought marinara for a quicker version.
Add chili flakes to the sauce for a spicy kick.
Store sauce and squash separately to maintain best texture.
