Spaghetti Squash Marinara

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 88.6
  • Total Fat: 3.3 g
  • Cholesterol: 4.7 mg
  • Sodium: 401.1 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.2 g

View full nutritional breakdown of Spaghetti Squash Marinara calories by ingredient
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A spaghetti squash recipe that has a classic Italian twist. A spaghetti squash recipe that has a classic Italian twist.
Number of Servings: 4


    1 medium raw spaghetti squash, (about 2 1/2 lb)
    1 tsp olive oil
    1 small onion(s), chopped
    1 tsp garlic clove(s), minced
    14 1/2 oz canned stewed tomatoes, cut up
    1 tsp Italian seasoning
    1/4 cup grated Parmesan cheese


Use the exact sizes from the plain text block. I couldn't put 14.5 oz for stewed tomatoes & Italian seasoning.
Preheat oven to 350║F.
Halve squash lengthwise and scoop out seeds.
Place squash, cut sides down, in a large baking dish and prick skin all over with a fork.
Bake until tender, 30 to 40 minutes.
Meanwhile, to make the sauce, heat oil in a medium skillet over medium-high heat.
Add onion and garlic and sautÚ until tender, about 5 minutes.
Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat and simmer, uncovered, stirring often, 5 minutes or until desired consistency.
To serve, carefully rake the stringy squash pulp from the skin with a fork, separating it into strands that look like spaghetti.
Spoon sauce over squash and sprinkle with Parmesan cheese. Yields about 1 1/2 cups of squash, 1/4 cup of sauce and 1 tablespoon of cheese per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user HAPPYKAT71.

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Member Ratings For This Recipe

  • This was my first time having spaghetti squash and I am now hooked. It was so good! The only thing I changed was that I added some hot italian chicken sausage. - 9/15/12

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