Baked Spaghetti Squash with Fresh Marinara
From The Kitchen · a prep-ahead staple
This is one of my favorite ways to enjoy spaghetti squash. Instead of trying to replace pasta, I treat it as its own delicious vegetable. Tossing the tender strands with a simple homemade marinara, fresh basil, and Parmigiano-Reggiano creates a side that's comforting, colorful, and versatile.
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- Homemade marinara, to taste (about 1½ cups)
- 2 cloves garlic, minced
- ¼ cup chopped fresh basil
- Freshly grated Parmigiano-Reggiano, to finish
- Sea salt & black pepper
Method
- Heat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with olive oil, season with salt and pepper, and place cut-side down on a lined sheet. Roast 35 to 45 minutes, until the flesh is tender.
- Meanwhile, warm the marinara gently in a large skillet with the garlic.
- Fork the roasted squash into strands, straight into the skillet.
- Add marinara to taste and toss — go easy; you want it dressed, not swimming. Spaghetti squash gives off water, so it turns soupy fast.
- Sauté gently for a few minutes, letting the excess water cook off, until the sauce tightens back to a proper marinara consistency.
- Stir in the basil, season, and garnish with freshly grated Parmigiano-Reggiano.
Nutrition highlights
- Rich in vitamins A and C
- Good source of fiber
- A delicious way to enjoy more vegetables
Gina's tip
Spaghetti squash weeps water, so add the marinara a little at a time and let any excess cook off in the pan — you're bringing it back to a true marinara consistency, not a soup. Start light; you can always add more.
Finish with real Parmigiano-Reggiano if you can — the king of cheeses. A little, freshly grated over the top, is what turns a side into a dish.
Serve With
Make it a meal
Add a few turkey meatballs warmed in the marinara and it becomes a full, satisfying dinner — all clean, no pasta required.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina