Spaghetti squash is a magical ingredient—one that surprises anyone who tries it for the first time. Once baked, the golden flesh transforms into delicate, noodle-like strands that resemble pasta but with far fewer calories and carbohydrates. Pair those strands with a rich marinara sauce and a sprinkle of fresh Parmesan cheese, and you have a comforting, nutritious dish that satisfies every pasta craving without the heaviness.
This Spaghetti Squash with Marinara and Parmesan recipe is delicious, wholesome, and incredibly easy. Whether you’re watching carbs, eating gluten-free, or simply looking for a meal packed with vegetables, this dish will quickly become a favorite.
Why I Love This Recipe
I love this recipe because it’s:
- Light yet satisfying — You get the feel of a pasta dish without the heaviness.
- Flavorful and comforting — Warm marinara and melted Parmesan make it cozy and craveable.
- Versatile and customizable — Add meat, extra veggies, or keep it completely plant-based.
- Healthy without sacrifice — A great way to enjoy comfort food while nourishing your body.
Why This Is a Must-Try Dish
You should absolutely try this dish because:
It’s easy to prepare
It works for weeknight meals or meal prep
It fits multiple diets (gluten-free, low-carb, vegetarian)
It feels like pasta—but isn’t!
If you’ve never tried cooking with spaghetti squash, this recipe is the perfect introduction.
Recipe Details
| Category | Information |
|---|---|
| Course: | Main Course or Light Dinner |
| Cuisine: | American / Healthy / Vegetarian |
| Prep Time: | 10 minutes |
| Cook Time: | 40–45 minutes |
| Total Time: | 50–55 minutes |
| Servings: | 2–3 servings |
| Calories: | Approximately 220 calories per serving |
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash (about 2–3 lbs)
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the Marinara Topping
- 1½ cups marinara sauce (homemade or store-bought)
- ½ tsp garlic powder (optional)
- ¼ tsp dried oregano
- ¼ tsp red pepper flakes (optional for heat)
For Garnish
- ¼–½ cup grated Parmesan cheese
- Fresh basil or parsley (optional)
Cooking Directions (Quick Overview)
- Roast spaghetti squash until tender.
- Shred squash into noodle-like strands.
- Heat marinara with seasonings.
- Combine strands with sauce and top with Parmesan and fresh herbs.
Step-by-Step Preparation Method
Step 1: Prepare the Squash
- Preheat the oven to 400°F (200°C).
- Cut the squash in half lengthwise and scoop out seeds.
- Drizzle with olive oil and sprinkle salt and pepper.
- Place cut-side down on a baking sheet.
Step 2: Roast
- Bake for 35–45 minutes, or until the flesh easily pierces with a fork.
Step 3: Make the Marinara
- In a small saucepan, heat marinara over medium heat.
- Add garlic powder, oregano, and red pepper flakes.
- Simmer for 5–7 minutes until warm and fragrant.
Step 4: Shred the Squash
- Once roasted, let squash cool slightly.
- Use a fork to scrape the flesh — it will form spaghetti-like strands.
Step 5: Assemble
- Add squash strands to a bowl or back into the squash shell.
- Spoon marinara on top.
- Sprinkle generously with Parmesan and herbs.
How to Serve
Serve warm as:
- A healthy dinner
- A side dish with grilled chicken or fish
- A light vegetarian meal
For presentation, serving in the hollowed squash shell is beautiful and rustic.
Recipe Tips
- For caramelized, richer flavor, roast cut-side up for the last 10 minutes.
- Use a sharp knife—squash shells are tough.
- Avoid overcooking, or strands can turn mushy.
Variations
Vegetarian Upgrade
- Add sautéed mushrooms, spinach, or zucchini.
Protein Boost
- Top with grilled chicken strips or cooked Italian sausage.
Cheesy Bake
- Sprinkle mozzarella and broil for 3–4 minutes until bubbly.
Spicy Version
- Add extra chili flakes or hot sauce to the marinara.
Herb & Lemon
- Add lemon zest and extra basil for fresh, bright flavor.
Freezing & Storage
- Refrigerator: Up to 4 days in an airtight container.
- Freezing: Squash strands freeze well for 2–3 months, but sauce-topped squash does not freeze as well—freeze separately if needed.
Reheat in microwave or skillet until warm.
Special Equipment Needed
- Sharp knife
- Baking sheet
- Fork for shredding
- Saucepan
Optional: Oven-safe dish for broiling.
Conclusion
This Spaghetti Squash with Marinara and Parmesan is a comfort-food classic with a healthy twist. It’s flavorful, nourishing, and incredibly versatile—a perfect recipe for anyone looking for lighter meals without compromising satisfaction. Once you try it, you’ll find yourself coming back to it again and again.
Spaghetti Squash with Marinara and Parmesan
Description
Spaghetti squash is a magical ingredient—one that surprises anyone who tries it for the first time. Once baked, the golden flesh transforms into delicate, noodle-like strands that resemble pasta but with far fewer calories and carbohydrates.
Ingredients
For the Spaghetti Squash
For the Marinara Topping
For Garnish
Instructions
-
Step 1: Prepare the Squash : Preheat the oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out seeds. Drizzle with olive oil and sprinkle salt and pepper. Place cut-side down on a baking sheet.
-
Step 2: Roast : Bake for 35–45 minutes, or until the flesh easily pierces with a fork.
-
Step 3: Make the Marinara : In a small saucepan, heat marinara over medium heat. Add garlic powder, oregano, and red pepper flakes. Simmer for 5–7 minutes until warm and fragrant.
-
Step 4: Shred the Squash : Once roasted, let squash cool slightly. Use a fork to scrape the flesh — it will form spaghetti-like strands.
-
Step 5: Assemble : Add squash strands to a bowl or back into the squash shell. Spoon marinara on top. Sprinkle generously with Parmesan and herbs.
