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Spaghetti Squash with Light Marinara Sauce

January 20, 2026

Spaghetti Squash with Light Marinara Sauce

How to Make Spaghetti Squash with Light Marinara Sauce

Spaghetti squash is simple to cook and makes a great lower-carb substitute for pasta. It’s perfect for a winter day when the kids are out of school on winter vacation.


6servings


1/6 of recipe

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Step-By-Step Instructions:

  1. Pierce spaghetti squash with a fork in several places and place in microwave on high until skin is soft, approximately 10-15 minutes. Let cool.
  2. While squash is cooking, combine all marinara ingredients in a medium-sized bowl except basil leaves.
  3. Tear basil leaves and add to tomato mixture.
  4. Cut squash in half and make “spaghetti.” Using a fork, pull out individual strands of “spaghetti.” Toss spaghetti squash with olive oil and Parmigiano-Reggiano cheese.
  5. Place squash in a pie plate. Top with light marinara and a sprinkling of Parmigiano-Reggiano cheese.
  6. Serve over cooked spaghetti squash.
Comfort Food
Italian
Kid Friendly
Dinner
Lunch
Vegetarian
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Nutrition facts

6 Servings



  • Serving Size

    1/6 of recipe


  • Amount per serving



    Calories





    95

  • % Daily value*

  • Total Fat
    5g

    6%

    • Saturated Fat
      1g

      5%

  • Cholesterol
    0mg

    0%

  • Sodium
    225mg

    10%

  • Total Carbohydrate
    12g

    4%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      6g

  • Protein
    2g

  • Potassium
    485mg
    10%

Ingredients

medium spaghetti squash (2-lb, washed)
1

Extra Virgin Olive Oil
1 tbsp

parmigiano-reggiano cheese (finely grated)
1 tbsp

roma (plum) tomatoes (chopped)
14

garlic (chopped)
2 clove

shallots (minced)
1

Extra Virgin Olive Oil
1 tbsp

freshly ground black pepper
1

fine sea salt
1/2 tsp

fresh basil leaves
1 cup

parmigiano-reggiano cheese (optional)
6 tsp