Simple Spaghetti Squash

This simple spaghetti squash recipe is a light and healthy alternative to traditional pasta. Roasted until tender, the squash strands are topped with marinara sauce and fresh herbs for a wholesome, flavorful meal.

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Ingredients

• 1 spaghetti squash (2–4 lb)
• 1 jar (23 oz) marinara sauce
• 2 Tbsp olive oil
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 tsp dried oregano
• 1 clove garlic, minced
• 2 Tbsp fresh basil, chopped

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Instructions

1. Prepare the squash
   Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side up on a foil-lined baking sheet.
2. Season and roast
   Drizzle the inside of each half with olive oil and rub to coat evenly. Sprinkle with garlic powder and black pepper. Flip the squash halves cut-side down and roast for 40 minutes, or until tender. The flesh should easily shred into strands with a fork.
3. Warm the sauce
   While the squash bakes, heat marinara sauce in a small saucepan over medium heat. Stir in the minced garlic, oregano, and fresh basil. Simmer for 5 minutes to allow flavors to meld.
4. Assemble and serve
   Once cooked, scrape the squash flesh into strands using a fork. Transfer to plates or bowls and top with the warm sauce. Serve immediately.

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Why You’ll Love This Recipe

• A healthy, low-carb alternative to pasta
• Easy to prepare with minimal ingredients
• Naturally gluten-free and vegetarian
• Flexible — can be customized with your favorite sauces or toppings
• A great way to add more vegetables to your meals

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Tips

• Use a sharp knife when cutting the squash — microwaving it for 3–4 minutes beforehand can make slicing easier.
• Don’t overcook; over-roasting can make the strands mushy.
• For a more caramelized flavor, roast cut-side up for the last 10 minutes.
• Save the squash seeds — you can roast them like pumpkin seeds for a snack.

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Variations and Substitutions

• Different sauces: Swap marinara for Alfredo, pesto, or a creamy garlic sauce.
• Protein boost: Add cooked ground turkey, sausage, or grilled chicken to the sauce.
• Cheesy version: Top with shredded mozzarella, Parmesan, or ricotta.
• Vegan option: Make sure your marinara is dairy-free and top with nutritional yeast instead of cheese.
• Instant Pot method: Cook squash halves on a trivet with 1 cup water, high pressure for 7 minutes, quick release.

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FAQs

Can I make spaghetti squash ahead of time?
Yes. Roast, shred, and store in an airtight container in the fridge for up to 4 days. Reheat before serving.

Can I freeze spaghetti squash?
Yes, but the texture may soften after thawing. Freeze cooked strands in freezer-safe bags for up to 3 months.

Is spaghetti squash really like pasta?
It has a noodle-like texture, but is slightly sweet and more tender than traditional pasta. It’s best as a healthy substitute, not an exact replacement.

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Serving Suggestions

• Top with Parmesan or fresh mozzarella for extra richness.
• Pair with a side salad and garlic bread for a complete meal.
• Use as a base for baked casseroles or lasagna-style dishes.
• Serve with roasted vegetables or sautéed mushrooms for extra flavor.