If you’ve ever wondered how to bake spaghetti squash with marinara and fresh herbs recipe just right, you’re in the perfect spot. I absolutely love this simple, cozy dish because it’s a healthy, low-carb comfort food that feels like a warm hug after a long day. Plus, it’s super easy to make, and you’ll find that roasting the squash unlocks this beautiful natural sweetness that marinara and fresh herbs only enhance. Stick with me—I’ll share my favorite tips so you nail it every time!
Why You’ll Love This Recipe
- Simplicity: Just a handful of ingredients delivers amazing flavor with minimal effort.
- Versatility: Use it as a base for marinara or get creative with your favorite toppings.
- Healthy Comfort: Low-carb and naturally gluten-free, it satisfies those comfort food cravings guilt-free.
- Family Favorite: Even my pickiest eaters go crazy for the sweet, tender strands paired with fresh herbs.
Ingredients You’ll Need
The beauty of this dish is in how simply everything comes together—fresh produce, a store-bought or homemade marinara, and just a pinch of seasoning. For the squash, I always look for one that feels heavy for its size and has a firm, unblemished rind. The freshness of your herbs can really brighten the whole plate, so choose vibrant, fragrant greens if you can.
- Spaghetti squash: The star of the show—its “noodles” texture comes to life when baked just right.
- Marinara sauce: Pick a rich, flavorful sauce; homemade is lovely, but quality store-bought works wonders too.
- Grape tomatoes (optional): I love the juicy pop and color these add when tossed in fresh.
- Chives (optional): These add a mild onion flavor and a sprinkle of green prettiness.
- Fresh herbs (optional): Basil, parsley, or oregano are my personal favorites to keep it bursting with freshness.
- Salt & pepper: Essential for seasoning to taste—never underestimate these kitchen basics!
Variations
What’s fun about this recipe is how easily you can switch it up to fit your mood or pantry. I often tailor it depending on the season or whatever fresh herbs I have on hand. Don’t be afraid to experiment—that’s how I discovered some of my favorite twists!
- Spicy kick: I add a sprinkle of red pepper flakes over the marinara, and it instantly wakes up the dish with a little heat.
- Cheesy delight: Sometimes I stir in a bit of mozzarella or Parmesan right before serving—melts beautifully over the warm squash.
- Garlic herb butter: For an indulgent touch, I toss the baked squash strands in garlic butter before piling on the marinara.
- Protein boost: Add sautéed mushrooms, grilled chicken, or even chickpeas to make this a heartier meal.
How to Make How to Bake Spaghetti Squash with Marinara and Fresh Herbs Recipe
Step 1: Prep and Slice the Spaghetti Squash
Start by preheating your oven to 350°F. Carefully wash your spaghetti squash then slice it in half lengthwise. This can be a little tricky because the squash is firm, so I like to use a sturdy chef’s knife and place the squash on a cutting board that won’t slip. Once halved, scoop out all the seeds and stringy bits with a spoon—this step is key for fluffy strands later.
Step 2: Bake Face Down Until Tender
Place each half cut side down on a baking sheet lined with foil (makes cleanup easier). Pop it in the oven for 50 to 55 minutes. You’ll know it’s ready when the flesh feels tender to a fork and you can easily scrape it into spaghetti-like strands. I often test with a fork around 50 minutes, just so I don’t overcook and dry it out.
Step 3: Scrape, Season, and Serve
When the squash is roasted and cool enough to handle, grab a fork and scrape the flesh inside—the strands should separate easily like pasta. Spoon marinara over the top and add your grape tomatoes, fresh herbs, and a pinch of salt and pepper to taste. Serve immediately while it’s warm and cozy.
Pro Tips for Making How to Bake Spaghetti Squash with Marinara and Fresh Herbs Recipe
- Even Cooking: Baking the squash cut side down traps steam and helps tenderize evenly—don’t skip this step!
- Test for Done-ness Early: Start checking around 50 minutes so you avoid mushy strands.
- Fresh vs. Dried Herbs: I prefer fresh herbs for the final garnish—they add vibrancy which dried can’t match.
- Avoid Watery Sauce: If your marinara is watery, let it simmer longer beforehand to thicken, so your squash doesn’t get soggy.
How to Serve How to Bake Spaghetti Squash with Marinara and Fresh Herbs Recipe
Garnishes
For garnishes, I like a sprinkle of freshly chopped basil or parsley to brighten every bite. A few fresh chives add a subtle oniony layer, while a dusting of Parmesan cheese makes it feel indulgent and cozy. Sometimes a light drizzle of good olive oil finishes things off perfectly.
Side Dishes
I tend to serve this with a crisp green salad and maybe some roasted garlic bread for a full meal. On chillier days, a bowl of hearty soup alongside this makes an unbeatable combination for warming up.
Creative Ways to Present
If you’re entertaining, try serving the squash in the roasted half-shells topped with marinara and a fresh herb bouquet—it looks so inviting on the plate. For a family dinner, piling the strands high in bowls with toppings on the side lets everyone customize their own bowl, which always goes over well.
Make Ahead and Storage
Storing Leftovers
Leftovers store nicely in an airtight container in the fridge for up to 4 days. I like to keep the marinara separate when possible to prevent the squash from getting soggy overnight.
Freezing
Freezing works, but I find the texture of spaghetti squash softens after thawing. If you don’t mind that slight change, freeze cooked squash strands in a freezer-safe bag or container for up to 3 months. Marinara freezes excellently on its own.
Reheating
I usually reheat leftover squash by warming in a skillet over medium heat, stirring gently with a bit of olive oil to revive the texture without drying it out. Add the marinara last to warm through but avoid overcooking.
FAQs
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Can I microwave spaghetti squash instead of baking it?
Absolutely! Microwaving can speed things up—poke holes in the squash, microwave for 10-12 minutes, then cut and scrape. Just keep in mind that baking develops a deeper roasted flavor and better texture, which I prefer for this recipe.
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What type of marinara sauce should I use?
Whether store-bought or homemade, choose a sauce with a rich tomato flavor and good seasoning. If it’s too watery or bland, simmer it down with garlic and herbs before serving to intensify the flavor and avoid sogginess.
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Can I add other vegetables to this dish?
Yes! Roasted mushrooms, sautéed spinach, or bell peppers all pair wonderfully. I sometimes toss in caramelized onions for sweetness or kale for a nutrient boost.
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How do I know when the spaghetti squash is perfectly cooked?
When a fork easily pierces the skin and you can scrape the flesh into strands without resistance, it’s done. Avoid over-baking to keep the texture tender but not mushy.
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Is spaghetti squash gluten-free?
Yes! Spaghetti squash is naturally gluten-free, making this recipe a great alternative for anyone avoiding gluten.
Final Thoughts
I have to admit, I used to struggle getting spaghetti squash just right—it was either undercooked or too mushy. Learning how to bake spaghetti squash with marinara and fresh herbs recipe well has been a game-changer for my weeknight dinners. It’s a tasty, nutritious, and comforting meal that I’m excited to share with you. Give this recipe a try soon—you’ll be amazed at how satisfying and easy it is. I promise, once you get the hang of it, spaghetti squash becomes one of your go-to staples!
Print
How to Bake Spaghetti Squash with Marinara and Fresh Herbs Recipe
- Prep Time: 5 minutes
- Cook Time: 50 to 55 minutes
- Total Time: 55 to 60 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Description
This simple and healthy baked spaghetti squash recipe offers a low-carb alternative to traditional pasta. Baked until tender and topped with marinara sauce, fresh tomatoes, and herbs, it’s an easy, flavorful dish perfect for fall and winter meals.
Ingredients
Main Ingredients
- 1 spaghetti squash
- A scoop of marinara sauce
- Grape tomatoes, halved (optional)
- Chives (optional)
- Fresh herbs (optional)
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the squash evenly.
- Prepare Squash: Wash the spaghetti squash thoroughly, then carefully cut it in half vertically. Remove all seeds from each half to ensure smooth, stringy strands when cooked.
- Bake Squash: Place both halves face-down on a foil-lined baking sheet. Bake in the preheated oven for 50 to 55 minutes, or until the flesh is soft and easily scraped with a fork.
- Serve: Once baked, serve the squash hot with a scoop of marinara sauce on top. Optionally, add halved grape tomatoes, fresh chives, herbs, and season with salt and pepper to your liking.
Notes
- Use this baked spaghetti squash as a low-carb base to substitute traditional pasta in your favorite dishes.
- Ensure the squash is cut vertically for more stringy, spaghetti-like strands.
- Baking face-down helps the squash cook evenly and retain moisture.
- Customize toppings with your favorite fresh herbs and vegetables for added flavor and nutrition.
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
