Ingredients
- 1 medium spaghetti squash
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Slice squash in half lengthwise, scoop out seeds, drizzle cut sides with olive oil, and season with salt, pepper, and Italian seasoning.
- Place cut-side down on a parchment-lined baking sheet and roast for 30–35 minutes until fork-tender.
- Meanwhile, sauté garlic in 1 tablespoon olive oil for 1–2 minutes, then stir into marinara sauce. Adjust seasoning to taste.
- Once squash is cool, shred the flesh into spaghetti-like strands using a fork.
- Mix squash strands with the marinara sauce in a large bowl.
- In a baking dish, layer half the squash mixture, half the mozzarella, then repeat.
- Top with Parmesan cheese and bake for 10–15 minutes until bubbly and golden.
- Let rest a few minutes, then garnish with fresh basil and serve warm.
Notes
- Add cooked sausage, ground turkey, or shredded chicken for protein.
- Include veggies like spinach, mushrooms, or zucchini for more bulk.
- Use vegan cheese and sauce for a dairy-free version.
- Spice it up with red pepper flakes or jalapeños.
- Make ahead and store unbaked in the fridge until ready to cook.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
