Spaghetti Squash Marinara

This simple and satisfying spaghetti squash marinara is the perfect low-carb comfort food that delivers all the flavors you crave without the guilt. Ready in just 30 minutes, it's a weeknight winner that even pasta lovers will embrace.

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Course: Appetizer, Main Course

Cuisine: American

Keyword: Pasta, Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 145kcal

Equipment

Chef's Knife

Chopping Board

Skillet

Ingredients

1 medium spaghetti squash
1 ½ cups marinara sauce
2 cloves garlic minced
1/4 cup grated Parmesan cheese
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Cut spaghetti squash in half lengthwise and scoop out seeds using a spoon.
Place squash halves cut-side down in microwave-safe dish and microwave for about 15 minutes until tender when pierced with a fork.
Let cool slightly, then scrape out strands with a fork into a large bowl.
Heat olive oil in a large skillet over medium heat and sauté minced garlic for 30 seconds until fragrant.
Add marinara sauce to the skillet and heat through for 2-3 minutes.
Toss spaghetti squash strands with marinara mixture and season with salt and pepper.
Sprinkle grated Parmesan cheese on top before serving.

Notes

For oven cooking, roast squash halves cut-side down at 400°F for 35-40 minutes instead of microwaving.

Add red pepper flakes for a spicy kick or fresh basil for extra flavor.

Leftover cooked spaghetti squash can be stored in the refrigerator for up to 4 days.

You can substitute the Parmesan with nutritional yeast for a dairy-free version.

Make it heartier by adding cooked ground turkey, mushrooms, or bell peppers to the sauce.

Choose a sugar-free marinara sauce to keep carbs even lower.

The squash is done when strands easily separate with a fork - don't overcook or it becomes mushy.

Nutrition