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Cooking & Baking
Marinara Spaghetti Squash Recipe – A Low-Carb Pasta Alternative
If you’re craving the comfort of pasta but want a healthier, lighter option, this Marinara Spaghetti Squash Recipe is the perfect solution. Naturally gluten-free, low-carb, and packed with nutrients, spaghetti squash transforms into tender, spaghetti-like strands that pair beautifully with rich marinara sauce and a sprinkle of parmesan. It’s quick, delicious, and ideal for busy weeknights or a cozy dinner at home.
Why You’ll Love This Recipe
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Healthy & Low-Calorie – Spaghetti squash is low in carbs and calories but high in fiber, beta-carotene, and Vitamin A.
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Gluten-Free & Vegetarian-Friendly – A perfect pasta alternative for those with dietary preferences.
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Quick & Easy – Ready in about 30 minutes, with simple ingredients you probably already have on hand.
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Versatile – Enjoy as a light main dish, a side, or as a base for extra protein toppings like grilled chicken or shrimp.
Spaghetti Squash with Marinara Recipe
Guiseppe
4
15 minutes
15 minutes
136
Italian-American
Main Dish
This easy Marinara Spaghetti Squash is a flavorful and satisfying dish that swaps traditional pasta for spaghetti squash. The squash is microwaved (or oven-roasted if you prefer), then scraped into spaghetti-like strands and tossed with marinara, garlic, and parmesan cheese. It’s simple, wholesome, and the perfect balance of comfort food and nutrition.
Ingredients
- 1 whole Spaghetti Squash (halved lengthwise)
- 1 ½ cups Marinara Sauce
- 2 cloves Garlic
- Salt and pepper (to taste)
- ¼ cup Parmesan Sheese (grated)
- Optional: Fresh parsley or basil for garnish
Directions
- Prepare the squash – Cut spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Place cut-side down in a microwave-safe baking dish with ½–1 inch of water.
- Cook the squash – Microwave on high for about 15 minutes, until a fork pierces the skin easily. (Cooking time may vary depending on squash size and microwave strength.)
- Make the sauce – While squash cooks, heat marinara sauce in a skillet over medium heat. Grate or finely mince garlic into the sauce. Season with salt and pepper, then reduce heat to low.
- Cool & scrape – Let squash cool slightly (about 10–15 minutes). Use a fork to scrape out the strands into a colander and allow excess liquid to drain.
- Combine – Add the squash strands to the sauce and toss until well coated. Stir in Parmesan cheese.
- Serve – Garnish with extra Parmesan, parsley, or basil if desired. Enjoy warm.