Spaghetti Squash with Marinara
Spaghetti squash with marinara is a delightful dish that transforms simple ingredients into a gourmet experience. The golden strands of roasted spaghetti squash, paired with rich marinara sauce and fresh basil, create a visually stunning and flavorful meal. Perfect for family gatherings or cozy nights in, this dish not only impresses but also brings people together around the table.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 medium spaghetti squash (about 3 lbs)
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups marinara sauce (homemade or store-bought)
- 1/4 cup fresh basil leaves, chopped
Instructions
- Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over both halves, then sprinkle with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper.
- Roast for 30-40 minutes until tender; you should be able to pierce the skin easily.
- Once cooled slightly, use a fork to scrape out the flesh into noodle-like strands.
- Heat the marinara sauce in a saucepan over medium heat until warmed through.
- Toss the spaghetti squash noodles gently in warm marinara sauce and garnish with fresh basil before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 150
- Sugar: 6g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added flavor, consider incorporating red pepper flakes or sautéed garlic into your marinara sauce. Leftover spaghetti squash can be stored in an airtight container in the fridge for up to five days.