Roasted Spaghetti Squash & Marinara

Roasted spaghetti squash rings, with “spaghetti” twirled

Use your favorite marinara sauce or make your own with fresh tomatoes, find my recipe here.

1-2 spaghetti squash (1⁄2 per person)
1 T. olive oil per squash
1⁄2 t. salt per squash
1⁄3 c. marinara sauce per person

Preheat oven to 425°. Use a paring knife to cut the stem out of the squash. Slice squash into 1 inch slices. Remove seeds + membrane. Reserve seeds for roasting or for your garden. Spray baking sheet with non-stick spray. Arrange rings on pan in a single layer. Drizzle with olive oil and season with salt. Bake for 40-50 minutes, turning halfway, until squash is tender and somewhat caramelized.

Remove squash to plate using a wide flat spatula. Use a fork to twirl the squash into a pile within the ring. Spoon heated marinara sauce onto the squash. Serve with parmesan and fresh herbs, as desired. To serve family-style, cut squash in half lengthwise, remove seeds and roast with oil and salt. Scoop 'spaghetti' out and add to large bowl. Season to taste. Add marinara and gently combine, or let everyone dish up and add their own sauce.

I like to roast eggplant halves and scoop out the 'meat' to add to marinara sauce. It's great on top of spaghetti squash, a low-carb alternative to pasta & play on classic ratatouille flavors.

Roasted spaghetti squash rings topped with marinara