Spaghetti Squash Marinara

Spaghetti Squash Marinara

Spaghetti squash marinara tastes just like real spaghetti with marinara sauce. The texture is different of course, but the flavor is amazing!
Course Side Dish
Cuisine Italian
Keyword spaghetti squash
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 99kcal
Author Vered DeLeeuw


  • 1 small spaghetti squash, about 2 lb.
  • 1 cup marinara sauce, no added sugar (Rao's is a great brand)
  • 1/4 cup grated Parmesan


  • Heat oven to 400 degrees F.
  • Using a large, sharp knife, cut the squash in half lengthwise: place it on a sturdy cutting board, slice off the stem end of the squash, then stand the squash upright on this flat end and carefully use your knife to slice it in half.
  • Using a spoon, remove the seeds and pulp.
  • Place the squash halves, cut side down, in a 9 X 13 baking dish. Add enough water to come 1/2 inch up the sides of the baking dish. Cover tightly with foil and bake 45 minutes. Turn over (careful - the whole thing will be very hot), cover again and cook 15 more minutes, until very tender. Remove onto a cutting board and allow to slightly cool.
  • Rake a fork back and forth across the squash to remove its flesh in strands. Divide among four plates. Pour the tomato sauce on top and sprinkle with the Parmesan. Don't pre-mix the sauce into the strands - this will result in soggy "noodles." Allow each diner to mix the sauce and cheese into their own spaghetti squash noodles.


Make this recipe faster by microwaving the spaghetti squash instead of roasting it.


Calories: 99kcal | Carbohydrates: 9g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Sodium: 306mg | Fiber: 2g | Sugar: 4g