No Pasta Pasta Bake with Spaghetti Squash for Two
Indulge in a comforting yet healthy twist on classic Italian flavors with this No Pasta Pasta Bake with Spaghetti Squash for Two! This low-carb, gluten-free recipe swaps traditional pasta for tender, roasted spaghetti squash, creating a flavorful base for a rich marinara sauce infused with sautéed garlic, wilted spinach, and a hint of red pepper flakes. Topped with gooey mozzarella, nutty Parmesan, and fresh basil, this dish is baked to perfection, offering a hearty meal that’s perfect for date night or a cozy dinner for two. Ready in just over an hour, this easy-to-make recipe keeps things light without skimping on the cheesy, baked goodness you crave. Serve it straight from the squash shell for a fun and rustic presentation that’s as Instagram-worthy as it is delicious!
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Recipe Information
Ingredients
- 1 medium-sized Spaghetti squash
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1.5 cups Marinara sauce
- 2 cups Fresh spinach
- 1 cup Mozzarella cheese
- 0.25 cup Parmesan cheese
- 2 cloves Garlic
- 0.25 teaspoons Red pepper flakes
- 2 tablespoons Basil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Slice the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash. Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Place the squash halves cut-side down on the prepared baking sheet. Roast for 35-40 minutes or until the flesh is tender and easily separates into strands with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the marinara sauce and red pepper flakes and simmer for 3-4 minutes. Set aside.
Once the squash is done roasting, let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands, being careful to keep the squash shells intact if using them as serving bowls.
Reduce the oven temperature to 375°F (190°C).
In a mixing bowl, combine the spaghetti squash strands with the marinara sauce and spinach mixture. Mix well.
If using the squash shells as bowls, divide the mixture evenly between the two shells. Alternatively, transfer the mixture to a small baking dish.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the squash mixture.
Bake the squash bake in the oven for 15 minutes, or until the cheese is melted and bubbly.
For a golden topping, turn on the broiler for an additional 2-3 minutes, keeping a close eye to prevent burning.
Remove from the oven and allow it to cool for 5 minutes before serving. Garnish with fresh basil leaves and enjoy!
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 3740 mg | 163% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 44.2 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1136 mg | 87% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1937 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
