Spaghetti Squash with Marinara Sauce and Parmesan

Spaghetti squash gives you the look and feel of starchy pasta for less than a quarter of the calories and carbs. You can serve it with any of your favorite healthy pasta sauces, but my family likes it best with plain old marinara and Parmesan cheese.

  • Prep time
  • Total Time
This recipe makes 4 Servings
  • 1 squash, spaghetti
  • 1 jar marinara sauce *
  • 8 tablespoons Parmesan cheese, grated

Preheat the oven to 375°F.

Using a very sharp knife, cut a spaghetti squash in half (lengthwise) and scrape out the seeds and pulp. Place the two squash halves cut side-down on a baking sheet. Bake for 35 to 40 minutes, or until a sharp knife can be inserted into the outer shell with little resistance.

Run a fork through the inside of the cooked squash to create spaghetti-like strands. Toss the squash strands with marinara sauce and serve. Top each serving with 2 tablespoons Parmesan cheese.

*Note: For celiac disease, check marinara sauce label to ensure it’s gluten-free.