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Learn how to make this easy and delicious Spaghetti Squash Pasta. Made with garlic, tomatoes, marinara sauce, and a bit of burrata cheese, it’s a low carb meal that’s surprisingly filling!
It’s spaghetti squash season, and I can say that I’ve been eating my fair share of it. I like that spaghetti squash doesn’t have a ton of flavor on its own, so I’m able to add whatever flavors I please, like caramelized onions. YUM.
I debated whether or not to add cheese, but ultimately decided that cheese is always the answer. This spaghetti squash recipe is just like regular pasta in that it’s all the good stuff minus the carbs. I mean, I love carbs, but sometimes it’s nice to have a low carb meal.Â
Be sure to check out my cheesy cauliflower rice skillet and my banh mi bowl too — two of my favorite gluten free recipes.
If you’re a fan of regular pasta, you should absolutely give this spaghetti squash pasta a shot and then tell me about it!
Ingredient notes
- Spaghetti squash – medium
- Marinara sauce – your favorite kind
- Cheese – burrata/fresh mozzarella/mozzarella pearls
- Basil – optional, but I think a little fresh basil makes every pasta dish better
How to cook spaghetti squash
Step 1: Use a sharp knife to slice spaghetti squash in half length-ways.
Step 2: Use a spoon to scoop out the seeds, discarding them or reserving them for another use.
Step 3: Brush olive oil all over the spaghetti squash (both sides), then place the squash cut side down on a large baking sheet.
Step 4: Bake spaghetti squash at 350° for 40-45 minutes, or until the cut side is caramelized on the edges. Cook time will depend on the size of the spaghetti squash, but 40-45 minutes should be around the correct amount of time.
Tips and FAQs
- Don’t want to turn on the oven? Try making spaghetti squash in your Instant Pot
- While I’ve personally never tried this method, you could also try cooking your squash in the microwave if you’re short on time
- Want to add some spice? Use a spicy pasta sauce (like arrabbiata) and top the whole dish with extra red pepper flakes
In my opinion, spaghetti squash has a pretty neutral flavor, meaning it doesn’t have a strong taste. It’s one of the reasons why I love it so much! That way, you can add whatever seasonings or sauce you want and it’ll pair perfectly with this squash.
Sort of! It’s somewhat comparable to spaghetti, but a tad softer.
If it’s yellow/golden yellow in color, then it’s ripe and ready to eat! If it’s at all green or green-yellow, then it isn’t quite ripe yet.
More low carb dinners
- Butternut Squash Curry
- Garlic Zucchini Noodle Pasta
- Honey Garlic Shrimp Stir Fry
If you make this recipe, I’d SO appreciate if you could leave a comment and star rating below — thank you!
Fresh Tomato Spaghetti Squash Pasta
Ingredients
- 1 medium spaghetti squash
- 1/4 cup olive oil divided
- 2 garlic cloves sliced
- 1 cup grape tomatoes
- 2 cups marinara sauce
- 1/4 tsp oregano
- 1/4 tsp red pepper flakes or more
- 4-5 fresh basil leaves
- 1 ball burrata cheese
Instructions
- Preheat oven to 350°.
- Slice squash in half length-wise and brush both sides with 2 tbsp olive oil. Place squash cut side down on a baking sheet and roast in the oven for 45 minutes.
- After 30 minutes of the squash roasting, prepare the rest of the meal. Heat the remaining 2 tbsp olive oil in a large skillet over medium heat and add the tomatoes. Cook tomatoes for a few minutes, then add the garlic and stir. Continue cooking until tomatoes are blistered on both sides.
- Pour sauce into the same skillet and heat it up until it's at your desired temperature. Stir in the oregano and red pepper flakes.
- Once squash is done cooking, use your fork to pull back a few spaghetti strands, then divide the garlic, tomatoes and tomato sauce mixture between both sides of spaghetti squash. Add the burrata cheese on top, then add more red pepper flakes if desired.
Video
Notes
Nutrition
UPDATE NOTE: This post was originally published in October 2018. It was updated with new text in October 2020.
