Spaghetti Squash with Marinara
Roasted spaghetti squash scraped into strands and served with warm marinara and herbs.
Roasted spaghetti squash separates into tender strands that work well with a simple marinara sauce. The source seasons the squash with olive oil and dried herbs; this version adds clear oven temperatures and a doneness cue so the strands soften without becoming watery. Roast the halves cut-side down, then let them cool just enough to handle before scraping with a fork. Warm the sauce separately and spoon it over the squash strands just before serving. It makes a light main or a vegetable side. Heat oven to 200°C (400°F). Line a baking tray with parchment. Halve squash lengthwise and scoop out seeds. Brush cut sides with oil and season with salt, pepper and herbs. Place cut-side down and roast 40 to 50 minutes until a fork pierces the flesh easily.
Recipe card
Spaghetti Squash with Marinara
Equipment: Knife, cutting board, mixing bowl, large skillet or saucepan
Ingredients
Instructions
Heat oven
Heat oven to 200°C (400°F). Line a baking tray with parchment.
Prepare squash
Halve squash lengthwise and scoop out seeds. Brush cut sides with oil and season with salt, pepper and herbs.
Roast
Place cut-side down and roast 40 to 50 minutes until a fork pierces the flesh easily.
Make strands
Cool 5 minutes, then scrape flesh with a fork into strands. Avoid scraping the skin.
Serve
Warm marinara in a small saucepan. Spoon over squash and add Parmesan if desired.
How to tell when it is ready
A fork pierces the flesh easily and strands separate without turning mushy.
Tips
- Use a stable board when cutting.
- Roast cut-side down.
- Check tenderness at 40 minutes.
- Add sauce just before serving.
Troubleshooting
- If the dish cooks unevenly, cut ingredients into similar sizes.
- Taste and adjust seasoning before serving.
Substitutions
- Use a similar neutral cooking oil if needed.
- Choose fresh herbs that complement the dish.
Variations
- Adjust herbs or seasoning to taste.
- Add a pinch of chilli for gentle heat.
Serving suggestions
- Serve with a green salad.
- Add toasted pine nuts.
- Pair with garlic bread.
- Finish with fresh basil.
Make ahead
Prepare and measure ingredients in advance; finish cooking shortly before serving.
Storage
Refrigerate leftovers in a covered container within 2 hours and use within 3 days.
Food safety
Use a stable board and sharp knife when halving the hard squash; use oven mitts for the hot tray.
Frequently asked questions
Can I prepare this ahead?
Prepare suitable components ahead and refrigerate them promptly.
How should I store spaghetti squash with marinara?
Refrigerate leftovers in a covered container within 2 hours and use within 3 days.
Serve warm and refrigerate leftovers promptly.
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