How to Make Roasted Spaghetti Squash Marinara

I have never cooked a spaghetti squash before so I was a bit nervous.  After making my first, it is one of the easiest recipes that looks and tastes like it came from a professional chef.  I did cheat a bit and use a store bought spaghetti sauce, but I modified the flavor to make it taste more homemade and it matched the taste of the roasted spaghetti squash perfectly.

If you’re looking for a recipe with how to make spaghetti squash marinara, this is one that is incredibly easy and tastes great.  It also inspired me to come up with a few more twists which I’ll be trying shortly.

spaghetti squash marinara

To cook a spaghetti squash marinara, follow these instructions.

You will need:

  • Extra virgin olive oil
  • marinara sauce
  • 1 spaghetti squash
  • basil
  • rosemary
  • garlic cloves
  • sea salt
  • ground black pepper

Preheat your oven to 400 degrees.  Now wash the outside of your spaghetti squash and then carefully slice it in half.  I use a santoku knife
because it cuts, carves and chomps through the squash really easily (I’ve now made a ton of these (I started the post earlier) so this is the best knife to use).  If you click the link above it’ll take you to where you can buy them from roughly $10 to $50+.  I’m about the buy one from Cuisinart since they have it for cheap and it’s easier than having mine sharpened.

how to roast a spaghetti squash

Now slice your spaghetti squash in half and then pour some extra virgin olive oil inside.  Now sprinkle sea salt and black pepper inside and mix it with your fingers inside the squash halves.  Next rub the mixture along the inside and top rim of the spaghetti squash.  Turn them upside down and place them on a baking sheet that is covered with aluminum foil.  Bake this for about 40 minutes until the skin of the squash is easily poked and tender with a fork.

how to make a roasted spaghetti squash marinara

While the squash is cooking, take your garlic, basil and rosemary and heat them up inside your marinara sauce on a medium low heat for about 30 min.  Keep stirring.  Adding these really brings out a ton of flavor in the sauce and will complement the spaghetti squash perfectly.   Once you remove the squash from the oven and it’s cooled, turn it over and add the marinara in.  Bake it for another 10 minutes and then remove.

Let the squash cool a bit and then plate it and serve.  Your guests will have fun scraping the noodles from the squash and as they scrape, the marinara mixes in perfectly.  In two posts you’ll see a similar version but I used an acorn squash and I also baked cheese over top.  It was amazing!

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