Spaghetti Squash Marinara Recipe
A wholesome Spaghetti Squash Marinara Recipe made with roasted squash, garlic, basil, marinara sauce, and Parmesan. A light yet satisfying dish with classic Italian flavors.
4 Servings
Ingredients
- 1 whole spaghetti squash approximately 3 to 4 pounds
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 2 ½ cups marinara sauce homemade or high-quality jarred
- 4 cloves garlic minced
- ¼ cup fresh basil leaves chopped, plus additional for garnish
- ½ cup freshly grated Parmesan cheese
Instructions
Prepare the Squash
- Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Lightly drizzle the cut sides with olive oil and season with salt and pepper.
Roast the Squash
- Arrange the squash halves cut-side down on a parchment-lined baking sheet. Roast for 40–50 minutes, or until the flesh is tender and easily pierced with a fork. Allow to cool slightly before handling.
Prepare the Sauce
- While the squash is roasting, place the marinara sauce in a large skillet over medium-low heat. Add the minced garlic and simmer gently for 10 minutes, stirring occasionally, until the flavors are well combined. Stir in the chopped basil and remove from heat.
Shred the Squash
- Once the squash has cooled enough to handle, use a fork to scrape the interior into long, spaghetti-like strands. Place the strands into a large bowl. Drain any excess liquid to avoid a watery dish.
Combine and Serve
- Pour the prepared marinara sauce over the squash strands and toss gently to coat evenly. Divide into serving bowls, sprinkle with Parmesan cheese, and garnish with additional fresh basil. Serve immediately.
Notes
This recipe is naturally gluten-free as written. To ensure complete gluten-free compliance, use a certified gluten-free marinara sauce and confirm that your Parmesan cheese has no gluten additives.