Easy Spaghetti Squash Marinara
Roasted spaghetti squash meets a quick garlicky marinara, fresh basil, and Parmesan for a lighter pasta-night classic. Simple, cozy, and weeknight-friendly.
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Servings:
Ingredients
Main Ingredients
- 3 lb spaghetti squash
- 2 tbsp extra-virgin olive oil divided
- 0.75 tsp kosher salt plus more to taste
- 0.5 tsp freshly ground black pepper plus more to taste
- 0.5 cup yellow onion, finely chopped
- 2 tsp minced garlic
- 2.25 cup marinara sauce
- 0.75 tsp Italian seasoning
- 0.25 tsp crushed red pepper flakes optional, for heat
- 2 tbsp fresh basil, chopped plus more for serving
- 0.33 cup grated Parmesan cheese
Instructions
Preparation Steps
- Preheat oven to 400°F and line a sheet pan with parchment.
- Halve the squash lengthwise and scoop out the seeds.
- Brush cut sides with 1 tbsp olive oil; season with a pinch of salt and pepper. Place cut side down on the pan.
- Roast until the flesh shreds easily with a fork, 40 to 45 minutes. Let cool briefly.
- Warm remaining 1 tbsp olive oil in a saucepan over medium heat. Soften onion 3 to 4 minutes, stirring.
- Stir in garlic; cook 30 seconds. Add marinara, Italian seasoning, and red pepper flakes. Simmer 8 to 10 minutes; season with salt and pepper to taste.
- Scrape the roasted squash into strands with a fork. Toss with the warm marinara or plate squash and spoon sauce over top.
- Finish with basil and Parmesan. Serve hot.
Notes
Variation: Add sautéed mushrooms or browned turkey meatballs to the sauce for extra protein. For dairy-free, skip Parmesan or use a plant-based alternative. Storage: Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of water.
This recipe is an original creation inspired by classic Easy Spaghetti Squash Marinara flavors. All ingredient ratios and instructions are independently developed.