If you’ve ever wondered how to transform a humble spaghetti squash into a cozy, comforting meal, you’re in the right place. This How to Bake Spaghetti Squash with Marinara and Fresh Herbs Recipe is one of my go-to ways to enjoy a wholesome, low-carb dinner that’s both fresh and satisfying. I love how the squash’s naturally sweet strands perfectly soak up the marinara sauce; it feels like a delicious pasta swap without the heaviness.
What makes this recipe special is how simple it is yet so versatile. Whether you’re looking for a quick weeknight supper or a light weekend treat, you’ll find that baking the spaghetti squash until tender and pairing it with bright, fresh herbs turns this dish into something memorable. Plus, learning how to bake spaghetti squash with marinara and fresh herbs recipe will open up a whole new world of creative, healthy cooking for you.
Why You’ll Love This Recipe
- Healthy and Low-Carb: A fantastic way to enjoy the comfort of pasta without the carbs, perfect for nourishing meals.
- Super Simple Prep: Requires minimal ingredients and steps, so you can whip it up on busy nights effortlessly.
- Flavorful and Fresh: The fresh herbs add a bright punch, while marinara brings familiar, cozy flavors everyone loves.
- Versatile Base: You can easily customize toppings and sides, making it an adaptable recipe for all seasons and tastes.
Ingredients You’ll Need
For this recipe, I like to keep things fresh and simple. The ingredients complement each other beautifully, and a quick tip—I always pick a firm, medium-sized spaghetti squash for the best tenderness and flavor.
- Spaghetti squash: Pick a squash without soft spots and a uniform color to ensure ripeness and sweetness.
- Marinara sauce: Use your favorite store-bought or homemade sauce; I find a chunky marinara works best to hold onto the squash strands.
- Grape tomatoes (optional): These add a pop of color and juicy sweetness when halved and tossed on top.
- Chives (optional): Fresh chives bring a mild oniony zest that brightens the dish.
- Fresh herbs (optional): Basil, parsley, or oregano can really elevate the flavor—fresh is best here.
- Salt & pepper: Adjust to your taste to bring out all the natural flavors.
Variations
I love how adaptable this dish is. Feel free to tweak it based on what you have on hand or your dietary needs—experimenting here is half the fun and will keep this recipe in your rotation for years to come!
- Adding protein: When I want to make this more filling, I toss in some cooked Italian sausage or chickpeas for extra protein and heartiness.
- Switching sauces: My family goes crazy for swapping marinara for pesto or a creamy Alfredo for a totally different flavor profile.
- Roasted veggies: Adding roasted mushrooms or bell peppers on top gives it a colorful, nutrient boost I’ve come to crave.
- Spicy kick: Sprinkle some red pepper flakes or mix in chopped jalapeños when cooking the marinara to turn up the heat for spice lovers.
How to Make How to Bake Spaghetti Squash with Marinara and Fresh Herbs Recipe
Step 1: Prepare and Cut Your Squash
Start by preheating your oven to 350°F. Next, wash the spaghetti squash well and carefully cut it in half lengthwise. I always find it easiest to stab a sharp knife into the middle to create a clean split, then scoop out the seeds with a spoon—kind of like carving a pumpkin but way easier. Once that’s done, place both halves face-down on a foil-lined baking sheet. This positioning helps the strands steam and soften while roasting.
Step 2: Bake Until Tender
Bake the squash for 50 to 55 minutes. You’ll know it’s ready when you can easily scrape the sides with a fork and the strands separate like spaghetti noodles. Pro tip: Keep an eye on your oven temperature, as slight variations can change cooking times. I usually test at the 50-minute mark and then every 5 minutes after until perfect.
Step 3: Add Marinara and Fresh Herbs
Carefully flip the squash halves over and use a fork to create spaghetti-like strands by scraping the flesh. Pile a generous scoop of marinara on top while the squash is still warm, so the sauce melds beautifully. Add halved grape tomatoes, chopped chives, and fresh herbs as you like. Finish with a sprinkle of salt and pepper to taste for that final burst of flavor.
Pro Tips for Making How to Bake Spaghetti Squash with Marinara and Fresh Herbs Recipe
- Even Cooking: I learned that placing squash face-down on foil prevents drying out and produces tender strands.
- Knife Safety: When cutting the squash, warming it slightly in the microwave for 1-2 minutes softens the skin and makes cutting safer.
- Stringy Texture: Use a fork gently to separate strands to avoid mushiness and keep that satisfying bite.
- Marinara Warmth: Always serve with warm sauce so it infuses into the squash better, boosting flavor.
How to Serve How to Bake Spaghetti Squash with Marinara and Fresh Herbs Recipe
Garnishes
I tend to top this dish with freshly chopped basil and a sprinkle of grated Parmesan for some umami and texture. Sometimes I add a drizzle of good quality extra-virgin olive oil to make it melt into those squash strands—that little touch elevates the whole dish, in my opinion.
Side Dishes
My favorite pairings include a crisp arugula salad with lemon vinaigrette or roasted garlic green beans. Both sides add fresh, bright flavors that balance the rich marinara and squash combination perfectly.
Creative Ways to Present
For special occasions, I love serving this recipe straight out of the baked squash shells, garnished with a handful of colorful microgreens or edible flowers. It looks impressive but is totally effortless—your guests will think you spent hours in the kitchen!
Make Ahead and Storage
Storing Leftovers
Leftover baked spaghetti squash with marinara stores beautifully in an airtight container in the fridge for up to 4 days. I usually separate the squash strands from the sauce to keep them from getting too soggy, then re-combine when reheating.
Freezing
I’ve frozen cooked spaghetti squash before, though I recommend freezing it without the marinara sauce for the best texture. When thawed, the squash can be reheated and sauced fresh, preventing any watery mess.
Reheating
To reheat, I usually pop the squash strands in a microwave-safe dish with a splash of water or olive oil and cover it to keep moisture in. Heating gently preserves the texture better than reheating aggressively on the stove or oven.
FAQs
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How long does it take to bake spaghetti squash?
Typically, baking takes about 50–55 minutes at 350°F, depending on the squash’s size. You’ll know it’s ready when the flesh is easily pierced and you can scrape the strands out with a fork.
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Can I bake spaghetti squash without cutting it first?
While it’s possible to bake whole by poking holes, cutting in half allows for more even cooking and makes scraping out strands much easier and quicker.
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What can I substitute for marinara sauce?
Pesto, Alfredo, or even a simple garlic olive oil drizzle make excellent alternatives depending on your preference and dietary needs.
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Is spaghetti squash gluten-free?
Yes! Spaghetti squash is naturally gluten-free and makes a great pasta alternative for gluten-sensitive diets.
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Can I meal prep this recipe?
Absolutely. Bake the squash in advance and store separately from the sauce. Combine and warm up when ready to eat for quick, wholesome meals during your busy week.
Final Thoughts
I absolutely love how this How to Bake Spaghetti Squash with Marinara and Fresh Herbs Recipe turns out because it feels both comforting and light at the same time. When I first tried it, I was surprised by how satisfying a veggie-based meal could be, and now it’s a staple in my kitchen especially during cooler months. You’ll enjoy the blend of fresh herbs and rich marinara, plus the ease of prepping and baking this squash makes it perfect for any home cook. Give it a go like I did—you might find your new favorite pasta alternative!
Print
How to Bake Spaghetti Squash with Marinara and Fresh Herbs Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This simple recipe shows you how to bake spaghetti squash to perfection. Baked until tender and easily scraped with a fork, spaghetti squash makes a delicious, healthy, low-carb alternative to pasta. Serve it hot topped with marinara sauce, fresh grape tomatoes, herbs, and a touch of salt and pepper for a satisfying meal.
Ingredients
Spaghetti Squash
- 1 spaghetti squash
Toppings
- A scoop of marinara sauce
- Grape tomatoes, halved (optional)
- Chives (optional)
- Fresh herbs (optional)
- Salt & pepper to taste
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit, ensuring it reaches the correct temperature before baking the squash.
- Prepare the squash: Wash the spaghetti squash thoroughly. Cut it vertically in half and carefully remove the seeds from the center of each half.
- Arrange for baking: Place the squash halves face-down on a baking sheet lined with aluminum foil. This helps with easy cleanup and even cooking.
- Bake the squash: Bake in the preheated oven for 50 to 55 minutes or until the flesh is tender enough to be easily scraped with a fork into spaghetti-like strands.
- Serve: Remove from the oven and serve hot. Top with a scoop of marinara sauce, halved grape tomatoes, fresh herbs, and season with salt and pepper according to your taste preference.
Notes
- Learn How to Bake Spaghetti Squash at home with a few of the best tips and tricks.
- Use spaghetti squash as a healthy, low-carb base for all of your favorite pasta recipes through the fall and winter.
- Optional toppings like fresh herbs and tomatoes add extra flavor and freshness.
- Ensure the squash is baked until tender for the best texture matching traditional spaghetti.
Nutrition
- Serving Size: 1 serving
- Calories: 185 kcal
- Sugar: 19 g
- Sodium: 378 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 10 g
- Protein: 5 g
- Cholesterol: 0 mg
