Spaghetti Squash with Marinara
A healthy and delicious alternative to traditional pasta, this Spaghetti Squash with Marinara captures the essence of a cozy home-cooked meal while adding a huge boost of nutrients.
Ingredients
- 1 large Spaghetti Squash (about 3-4 lbs)
- 2 tablespoons Olive Oil
- 2 cups Marinara Sauce
- 1/2 teaspoon Garlic Powder
- Salt and Black Pepper to taste
- 1/4 cup Parmesan Cheese (grated or shredded)
- Handful Fresh Basil (chopped)
- Pinch Red Pepper Flakes (optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut the spaghetti squash in half crosswise and scrape out the seeds.
- Drizzle the inside of each squash half with olive oil, rub it in, and sprinkle with salt, black pepper, and garlic powder.
- Place the squash halves cut-side down on a parchment-lined baking sheet and roast for 40 to 50 minutes.
- Once cool, use a fork to scrape the flesh into strands. Heat marinara sauce in a saucepan.
- Pour the warm sauce over the shredded squash, stir gently, and top with Parmesan cheese and fresh basil.
Notes
Avoid overcooking the squash to maintain its texture. Let it rest for five minutes after roasting for easier shredding.