Spaghetti Squash Marinara

4.55 from 11 votes

Spaghetti Squash Marinara

Spaghetti squash marinara is a delicious way to enjoy this low-carb winter squash. It's made with just five ingredients and only about 10 minutes of hands-on time. Serves two as a main dish or up to six as a side dish.

Prep Time10

Cook Time55

Total Time1 5

Course: Vegetarian Bakes

Cuisine: American

Keyword: spaghetti squash marinara

Servings:

Calories: 202kcal

Author: Carolyn Gratzer Cope

Ingredients

1 medium spaghetti squash
1 ½ cups marinara sauce
¼ cup tomato paste
2 ounces grated parmesan or pecorino
4 ounces shredded mozzarella
Lots of freshly ground black pepper
Scallions to garnish optional

Instructions

Preheat oven to 375°F with a rack in the middle. Cut the squash in half lengthwise. Scoop out seeds and any stringy flesh in the middle.
Place halves cut-sides down on a parchment- or silpat-lined rimmed baking sheet.
Roast until just tender, about 40 minutes depending on size of squash.
Once cool enough to handle, use a fork to shred the flesh of the squash, leaving a border of about ¼ inch around the sides and bottom. Diners can shred and eat this bit at mealtime, but for now it will serve as a nice barrier for the filling.
In a bowl, mix together the marinara sauce, tomato paste, half the parmesan, and plenty of freshly ground black pepper. Divide the mixture evenly between the squash halves and mix it thoroughly with the shredded flesh.
Top the boats with the mozzarella, the remaining parmesan, and some more pepper. Return to oven for 15 minutes, until filling is melted and bubbly. If you'd like a bit o browning on top, you can run the squash under the broiler for a minute or to before removing from the oven.
Sprinkle with scallions or other garnish if you like, and serve.

Notes

If you're really eager to make the squash shred into longer strands, you can halve it vertically rather than horizontally before roasting. When you shred it this way, it will result in much longer pieces.
Cooked spaghetti squash does hold onto a bit of liquid. I don't mind it one bit in this dish — it mingles with the sauce and cheese and results in a few tablespoons of delicious broth inside the boats. If you're not into that sort of thing, you've got a few options. // Sprinkling the prepped raw squash halves with salt, and placing them cut-sides down on a rack to drain for half an hour will reduce the water content. // Roasting at a higher temperature (at least 425°F) will result in more caramelized, less steamy flesh. I don't personally prefer this outcome for spaghetti squash marinara. // Finally, you can scoop the cooked shreds from the skin and drain them in a colander after roasting and before mixing with the sauce mixture, then return them to the boats (or not) if you like.
If you'd like to add protein to this meal, you absolutely can. Ground beef, turkey, chicken, or sausage would all make excellent additions to this meal. Sauté it in a skillet (with some minced onion, garlic, and salt and pepper) until browned and cooked through. Then add it to squash boats — either in a separate layer or mixed throughout — before topping with cheese and returning to the oven as indicated in the recipe. For a vegetarian version with added protein, you could mix in a rinsed and drained can of white beans or chickpeas.
Store any leftovers tightly sealed in the fridge for up to a week, either right in the boats or scooped out into a container. Reheat in the microwave on half power in a covered bowl before serving.

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