Dinner
Baked Spaghetti Squash Marinara
Roasted spaghetti squash strands baked in marinara under melted mozzarella.
⏱ 1 hr 5 min (10 min prep, 55 min cooking)
🍽 Serves 4 · about 1 1/2 cups
kid friendlymake ahead
vegetariangluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Squash
- 1 Spaghetti squash, halved lengthwise and seeded
- 1 tbsp Olive oil
- ½ tsp Table salt
Topping
- 2½ cup Marinara or pasta sauce (jar)
- 1 tsp Italian seasoning
- 1 cup Shredded mozzarella, shredded
- ¼ cup Grated Parmesan, grated
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: rimmed baking sheet, 8x8-inch baking dish, fork.
- Heat the oven to 400°F. Rub the cut sides of the squash with the oil and salt and set cut side down on the baking sheet.
- Roast 35 to 40 minutes, until a knife slides in easily. Let cool 10 minutes, then scrape the flesh into strands with a fork.
- Spread a little marinara in the baking dish. Toss the squash strands with the rest of the sauce and the Italian seasoning and spread in the dish.
- Top with the mozzarella and Parmesan. Bake 15 minutes, until bubbling and the cheese melts.
Make aheadRoast and shred the squash up to 3 days ahead. Assemble and refrigerate up to 1 day before baking; add 10 minutes and heat until 165°F in the center.
↺ LeftoversReheat covered until 165°F in the center.
🧒 With kidsScraping the strands with a fork is a fun reveal; let kids do it once the squash has cooled.
Dairy-free swapSkip the cheeses and top with breadcrumbs toasted in olive oil.
Meatless swapAlready meatless; stir in 1 pound browned ground beef or turkey (to 160°F or 165°F) for a meat version.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.