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This is a fantastic weeknight meal, or weekend lunch, that looks special but is pretty simple.

It big-time hit the button on my pasta craving, obviously with no pasta. Even my squash-hating hubs was surprised at how much he enjoyed it. With moans and mouthfuls. Now that's a winner. Be sure to grab a spaghetti squash or two at the store at your next trip, you'll want this one a second time.

If you're making for more than 2 people, plan for 1/2 squash per person.

Notes: Marinara sauce is Trader Joe's. Garlic infused olive oil is Colavita, find it HERE.


Ingredients: 1 spaghetti squash, 1 tbsp. garlic infused olive oil, 2 cups marinara sauce, 4 ounces buffalo mozzarella cheese, 1/4 cup Parmesan cheese, sea salt, pepper, dried parsley.

Serves 2 well.

1. Preheat the oven to 425* and line a baking sheet with parchment paper.

2. Cut squash in half lengthwise. Scoop out seeds. Brush each half with oil, follow with sea salt and pepper to taste. Roast cut-side down, 25-30 minutes until tender and caramelizing.

3. Cool slightly until you can handle the squash. Using a fork, scrape the squash in each half into strands. Add about 1/2 cup marinara to each half, forking through to coat the strands.

4. Top each squash with remaining marinara sauce. Sprinkle with Parmesan cheese. Slice and add mozzarella to the tops. Finish with dried parsley. Bake an additional 15-20 minutes, until cheese is melty and coloring. Serve immediately.

#baked spaghetti squash marinara #baked spaghetti squash #spaghetti squash recipe #weeknight dinner


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