I have to admit to a “Worst Cooks In America” moment. I recently made an absolutely atrocious dish. But this post isn’t about that failure—it’s about a successful and simple recipe: Roasted Spaghetti Squash with Marinara.
My culinary mishap began after buying a huge bunch of rainbow chard at the market. I sautéed the greens and stems in a little olive oil with garlic, red pepper flakes, and a squeeze of lemon. It was mild, slightly earthy with a faint sweetness—almost beet-like—and excellent alongside turkey breast and a spicy curried cauliflower.
Remembering how much I liked the chard and curried cauliflower, I wondered how they’d taste together in a soup. I blended the leftovers with chicken stock, warmed it, and served myself a bowl for lunch. The texture was smooth and creamy, and the curry provided heat, but the deep forest green color made me think of pond scum. I finished the bowl out of practicality, but it was a meal I won’t repeat.
Fortunately, the roasted spaghetti squash paired with marinara is the opposite of that disaster. It’s easy, flavorful, and perfect for busy weeknights. The squash is light but filling, and when topped with marinara and a sprinkle of Parmesan, it satisfies cravings for pasta without the heaviness of traditional noodles. It’s also a great low-carb and gluten-free alternative for anyone watching carbs or avoiding gluten.
This dish is simple enough that it hardly feels like following a recipe—more like setting yourself up to relax with a glass of wine while dinner cooks. It makes a lovely side for chicken or pork, and if you want to make it a heartier meal, serve it with healthy chicken meatballs.
If you make large batches of marinara and freeze portions, this recipe comes together even faster. Any good spaghetti sauce works well—homemade or store-bought.
Like some healthy meatballs with your spaghetti squash? Try serving with chicken meatballs for extra protein and comfort.
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Roasted Spaghetti Squash with Marinara
INGREDIENTS:
- 1 3-4 pound spaghetti squash
- 2-3 tablespoons olive oil
- salt & pepper to taste
- 3 cups marinara sauce
DIRECTIONS:
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Preheat oven to 375℉. Cover a sheet pan with parchment paper and set aside.
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Using a very sharp knife, slice the spaghetti squash in half lengthwise. Scoop out the seeds and any excess fibers with a spoon.
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Rub the flesh of each half with olive oil and season with salt and pepper.
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Place the squash halves flesh-side down on the baking sheet.
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Roast for about 45 minutes, until the skin puckers and the flesh is tender.
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Remove from the oven and let cool until you can handle the squash. Use a fork to rake through the flesh and separate it into strands.
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Transfer the strands to a serving dish and top with marinara sauce and a sprinkle of Parmesan, if desired. Serve immediately.
NOTES:
NUTRITION:
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