Spaghetti Squash Pasta
Transform your dinner routine with this flavorful and healthy Spaghetti Squash Pasta recipe—an irresistible twist on classic pasta dishes. Perfectly roasted spaghetti squash serves as a low-carb, gluten-free base, naturally forming tender, spaghetti-like strands once cooked. It's topped with a robust, homemade marinara sauce brimming with the rich flavors of garlic, crushed tomatoes, dried basil, and oregano, and a hint of red pepper flakes for subtle heat. Ready in just one hour, this delightful dish is easy to prepare and perfect for weeknight meals or cozy gatherings. Garnish with freshly grated Parmesan and chopped parsley for an optional yet irresistible finishing touch. Whether you're looking to lighten up your pasta nights or explore a new recipe, this dish is a satisfying crowd-pleaser designed to impress.
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 garlic cloves, minced
- 15 ounces canned crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 0.25 cup Parmesan cheese, grated (optional)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Brush the inside of the squash halves with 1 tablespoon olive oil and season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
Place the squash halves cut-side down on the prepared baking sheet and roast in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, prepare the marinara sauce: Heat 1 tablespoon olive oil in a medium saucepan over medium heat.
Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Pour in the canned crushed tomatoes and stir in the dried basil, dried oregano, red pepper flakes, and the remaining salt and pepper.
Let the sauce simmer gently over low heat for 15-20 minutes, stirring occasionally.
Once the spaghetti squash is cooked, let it cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.
Divide the squash strands evenly among plates or bowls and top with the warm marinara sauce.
Sprinkle grated Parmesan and freshly chopped parsley on top, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 5451 mg | 237% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 47.2 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1050 mg | 81% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2933 mg | 62% | |
*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.
