Roasted Spaghetti Squash and Marinara Sauce

Roasted Spaghetti Squash and Marinara Sauce

Spaghetti night without the guilt? Who knew it could be this easy! Spaghetti squash has become quite the staple in my kitchen. The noodle-like vegetable makes it seem like you’re eating pasta without the dreaded carb-overload. Make this recipe with your favorite pasta sauce and you’ll be in Italian heaven. 


  •  2 to 3 lb. spaghetti squash
  •  2 tbsp. extra virgin olive oil
  •  Salt and pepper, to taste
  • 1 jar marinara sauce of choice


  1. Preheat oven to 400 degrees.
  2. Place whole spaghetti squash on a baking pan.
  3. Cook 35 to 45 minutes or until squash pierces easily with a fork. Turn every 10 minutes.
  4. Remove squash from the oven; allow cooling.
  5. Cut squash in half lengthwise and scoop out the seeds.
  6. Using the tines of a fork, scrape the inside of the squash to remove the spaghetti-like strands. 
  7. In a bowl, toss squash with olive oil, salt, and pepper. Set aside.
  8. In a sauce pan heat the sauce until it begins to lightly boil. Remove from heat.
  9. Serve sauce over the squash and enjoy!

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