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Spaghetti Squash Marinara

Spaghetti Squash Marinara
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Spaghetti squash is a deliciously fantastic way to enjoy “pasta” and plants at the same time. Plus, it’s a good source of fiber and vitamin C – benefits you don’t get with regular pasta. I personally love the subtle crunch and sweetness that accompanies this winter squash.

Spaghetti Squash Marinara

Spaghetti Squash Marinara


  • 1 whole spaghetti squash, halved lengthwise
  • 2 cups marinara sauce (I like the Lucini brand because it has less sodium than most and no added sugar!)
  • 2 cloves garlic, minced
  • Fresh basil, cut into thin ribbons
  • 1/4 Cup grated Parmesan (optional)


  1. Preheat oven to 400°F.
  2. Carefully cut squash in half lengthwise and scoop out the seeds with a spoon.
  3. Place the halves cut side down in a shallow baking dish. Add just enough water to cover the bottom of the pan.
  4. Bake for 35 to 45 minutes. Begin checking at 30 minutes. Squash is done when you can easily pierce the side with a knife. Once done, allow to cool until able to handle, about 15 minutes.
  5. As squash is baking, bring sauce to a simmer in a skillet or pan. Add garlic and stir to combine and adjust heat to low.
  6. Use a fork to scrape out the spaghetti-like strands, and place in colander. Allow to drain a bit. Add spaghetti strands to warm sauce in pan and toss to coat.
  7. Add basil and optional Parmesan. Toss to combine and serve!
Melanie Jatsek RD, LD

By Melanie Jatsek RD, LD

Heinen's Chief Dietitian, Melanie Jatsek, RD, LD believes that the answer to a strong, healthy and vibrant body lies within. As a published author with over 20 years of experience in wellness program development, health coaching and professional speaking, Melanie offers expert guidance through Heinen's Club Fx program to help customers take inspired action to build the healthy body they were meant to live in without giving up their favorite foods.

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