Spaghetti Squash Marinara Recipe
Spaghetti Squash Marinara Recipe made with roasted spaghetti squash, olive oil, marinara sauce, garlic, fresh basil, Parmesan cheese, salt, and black pepper.
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Servings: 4
Ingredients
- Spaghetti Squash Marinara
- 1 whole spaghetti squash about 3 to 4 lb
- 2 tbsp extra virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 2 1/2 c homemade or high-quality jarred marinara sauce
- 4 garlic cloves minced
- 1/4 c fresh basil leaves chopped, plus additional basil for garnish
- 1/2 c freshly grated Parmesan cheese
Instructions
Preheat the oven.
- Preheat the oven to 400°F.
Prepare the baking sheet.
- Line a baking sheet with parchment paper and set aside.
Cut the squash.
- Cut the spaghetti squash in half lengthwise using a sharp knife.
Remove the seeds.
- Scoop out the seeds and stringy center from each squash half and discard.
Season the squash.
- Drizzle the cut sides of the squash with extra virgin olive oil. Season evenly with salt and freshly ground black pepper.
Arrange for roasting.
- Place the squash halves cut-side down on the prepared baking sheet.
Roast the squash.
- Roast for 40 to 50 minutes, or until the squash is tender when pierced with a fork.
Prepare the marinara sauce.
- While the squash roasts, place the marinara sauce in a large skillet over medium-low heat.
Add the garlic.
- Add the minced garlic to the marinara sauce and simmer for 10 minutes, stirring occasionally, until the flavors are well combined.
Add the basil.
- Stir in the chopped fresh basil and remove the sauce from the heat.
Cool the squash slightly.
- Remove the roasted squash from the oven and allow it to cool slightly until it can be handled safely.
Scrape the squash strands.
- Use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands to a large bowl.
Drain excess liquid.
- If excess liquid is present, drain it to prevent the finished dish from becoming watery.
Combine with sauce.
- Pour the warm marinara sauce over the spaghetti squash strands. Toss gently until evenly coated.
Serve.
- Divide the spaghetti squash marinara between serving bowls.
Garnish.
- Top each serving with freshly grated Parmesan cheese and additional fresh basil leaves.
Serve immediately.
- Serve warm for best texture and flavor.
Notes
This Spaghetti Squash Marinara Recipe is naturally gluten free when prepared with gluten-free ingredients. Verify that the marinara sauce, Parmesan cheese, seasonings, and any packaged ingredients are certified gluten free or clearly labeled gluten free. Use clean utensils, cookware, cutting boards, and serving bowls to avoid cross-contact with gluten-containing foods.