Easy Spaghetti Squash Marinara Recipe with roasted squash, marinara, garlic, basil, and Parmesan for a cozy, light, low-carb dinner.

Confession time: I didn’t always like spaghetti squash. In fact, I avoided it. Every fall when the farmers’ market piled them up in cute baskets, I’d glance, maybe even pick one up, then put it back down like it had personally offended me. I mean, squash pretending to be pasta? Really?

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Planning to try this recipe soon? Pin it for a quick find later!

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Planning to try this recipe soon? Pin it for a quick find later!

But one chilly Sunday, I finally gave in. My husband had been hinting that we should “eat lighter” (translation: stop inhaling bowls of fettuccine at 10 pm). I roasted one, scraped those strands with a fork, and poured marinara all over it. The smell of garlic and basil hit me, and suddenly I thought—wait, this might not be so bad. And you know what? It wasn’t just “not bad.” It was… good. So good we ate the whole pan in one sitting and argued about who got the last scoop.

Now it’s one of those recipes I pull out whenever I want to trick myself into thinking I’m eating pasta but also want to be able to move afterward.

Here’s a quick peek at what’s inside:

Why You’ll Love This Spaghetti Squash Marinara Recipe?

Here’s the thing: this Spaghetti Squash Marinara Recipe isn’t just “healthy food.” It’s cozy, saucy, cheesy, and somehow makes you feel virtuous at the same time.

It gives you all the pasta-night vibes without the heavy carb crash.
It’s ridiculously forgiving—roast, scoop, toss, done.
It doubles as a fun little science experiment (who knew squash turns into noodles?).
Even picky eaters often like it. My niece calls it “stringy spaghetti.”
And, not gonna lie, it feels kind of fancy when you top it with fresh basil.

Ingredient Notes:

This dish has so few ingredients that each one really matters. Let’s break it down:

Spaghetti Squash: Choose one that’s firm and heavy for its size. No soft spots, or you’ll regret it later.
Olive Oil: A good drizzle of extra virgin olive oil helps caramelize the squash. Don’t skimp here.
Marinara Sauce: Go for quality—either homemade or a jarred brand you actually like. Bland sauce = bland dinner.
Garlic: Freshly minced cloves make all the difference. (Garlic powder won’t cut it.)
Fresh Basil: Toss it in at the end for that bright, herby punch. Dried basil is fine in soup, not here.
Parmesan Cheese: The kind you grate yourself. Please, for the love of all things cheesy, skip the green shaker can.

How To Make Spaghetti Squash Marinara?

This recipe is super simple, but let’s not skip the little details that make it work.

Step 1: Prep the Squash
Cutting a spaghetti squash can feel like wrestling a toddler, but hang in there. Slice it lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and pepper.

Step 2: Roast Until Tender
Lay it cut-side down on parchment and roast at 400°F for 40–50 minutes. You’ll know it’s done when a fork slides in easily. Bonus: the edges get a little caramelized, which makes it extra tasty.

Step 3: Simmer the Sauce
While the squash does its thing, warm marinara in a skillet with garlic until it smells amazing. Toss in fresh basil and let it simmer just long enough to blend.

Step 4: Scrape the “Spaghetti”
Once it’s cool enough to handle, drag a fork across the flesh. Boom—instant golden noodles. This part is oddly fun, almost like unwrapping a gift.

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Step 5: Toss & Serve
Combine the squash with your sauce, sprinkle with Parmesan, and maybe a little more basil if you’re feeling generous. Then dig in while it’s hot.

Storage Options:

Here’s the deal: spaghetti squash doesn’t love the freezer. It gets watery and weird. But in the fridge? Perfect. Store it in an airtight container for up to 4 days, then reheat gently in the microwave or a skillet. Pro tip: add a splash of olive oil when reheating to bring it back to life.

Variations and Substitutions:

Want to make it your own? You’ve got options:

Add protein: grilled chicken, shrimp, or even meatballs.
Change the cheese: try mozzarella, Pecorino, or even a dollop of ricotta on top.
Go spicy with a dash of red pepper flakes or arrabbiata sauce.
Bulk it up with extra veggies like mushrooms or zucchini.

What to Serve with Spaghetti Squash Marinara?

Sure, it’s a meal on its own, but you know what makes it better? A little company on the plate:

Garlic Bread: Sometimes you just need the carbs. No shame.
Side Salad: Something crisp and refreshing to balance the richness.
Wine: A glass of Chianti or Sauvignon Blanc works beautifully.
Roasted Veggies: Because why not keep the veggie train going?

Frequently Asked Questions:

Can I cook the squash in the microwave instead of roasting?
Yes! Cut it in half, scoop the seeds, and microwave cut-side down with a bit of water for 10–12 minutes. It’s faster, but you lose that roasted flavor.

How do I keep it from getting soggy?
Easy—drain the strands after roasting and don’t drown them in sauce. A light toss works better than a sauce bath.

Is it really filling enough for dinner?
Surprisingly, yes. Add cheese and maybe a side of garlic bread, and you’ll be good.

And there you have it: a Spaghetti Squash Marinara Recipe that’s cozy, simple, and maybe even better than you expected. I’d love to know—are you team squash or still die-hard pasta?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Whiskey Pineapple Chicken

Baked Ziti With Meat Sauce

Creamy Crack Chicken Noodle Soup