Spaghetti Squash Marinara – We Heart Local BC

Spaghetti Squash Marinara

Spaghetti Squash Marinara

Recipe and photo courtesy of BCfresh
Kids will love this fun and healthy substitute for pasta that’s served with a simple marinara sauce flavoured with garlic and basil.


Spaghetti Squash:

  • 1 BCfresh Spaghetti Squash
  • 2 tbsp (30 mL) olive oil
  • 1/4 tsp (1 mL) each salt and pepper


Marinara Sauce:

  • 2 tbsp (30 mL) olive oil
  • 1/3 cup (75 ml) finely chopped onion
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) tomato paste
  • 2 1/2 cups (625 mL) strained and puréed Italian tomatoes
  • 1/4 tsp (1 mL) each salt and pepper
  • 6 basil leaves, torn
  • 1/4 cup (60 mL) grated Parmesan cheese (if desired)
  • 2 tbsp (30 mL) chopped fresh parsley



  1. Preheat oven to 400˚F (200˚C). Line baking sheet with parchment. Halve squash lengthwise and scrape out seeds. Drizzle cut sides with olive oil and season with salt and pepper. Place on prepared baking sheet; bake cut sides down for 45 minutes or until tender.
  2. Using a fork, scrape out strands of spaghetti squash; squeeze gently to remove excess liquid. Transfer to serving platter.
  3. Marinara Sauce: Meanwhile, in skillet, heat oil over medium heat; cook onion and garlic for 4 or 5 minutes or until tender. Stir in tomato paste; cook for 1 minute. Stir in passata, salt and pepper; bring to simmer. Simmer for 20 minutes or until slightly thickened. Stir in basil.
  4. Spoon marinara sauce over spaghetti squash. Top with Parmesan and parsley.



  • For a hint of spice, add a pinch of hot pepper flakes to the marinara sauce.
  • Add your favourite meatballs to the marinara sauce for a healthy and delicious variation on spaghetti and meatballs.

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