• Suzanne

Spaghetti Squash Marinara Bowls

This is a super easy recipe that can be as simple as two ingredients.


Basic version = 2 ingredients Deluxe version = 5 ingredients



Roast the squash on the weekend for a quick weekday meal. I like to use half regular spaghetti noodles half spaghetti squash but it is up to you.


This recipe uses jarred pasta sauce. Check out this recipe for a way to hack jarred pasta sauce to lower sodium while boosting fibre and protein.

Ingredients 1 large spaghetti squash (makes ~4 cups cooked spaghetti squash) 1 tablespoon vegetable oil 1 large jar (about 750 mL) pasta sauce ½ package (900 gram) spaghetti noodles (optional) ¼ cup parmesan cheese (optional)

Directions Preheat the oven to 425F. Carefully split the squash in half lengthwise and scrape out the seeds.



Line an oven tray with aluminum foil and spread the vegetable oil. Place the squash flat side down. Roast for 45 minutes until soft. Take out of the oven, flip and let cool. When squash is cool enough to handle, use a large kitchen spoon to scrape the strands of squash from the inside of the skin. kids can help with this!



Top with warmed pasta sauce and parmesan cheese. Serve in the squash half. If you are mixing 50:50 with spaghetti pasta noodles

Cook the spaghetti noodles in a large pot. Once cooked, drain and place back in the pot with the pasta sauce. Cook for a few minutes until the mixtures is warmed through. Add ½ of the squash and stir. Reserve the other half to serve as a side dish another night or freeze to use another time. Place back onto the squash, top with cheese and serve.









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