Spaghetti Squash Marinara

READY IN: 50mins
Recipe by pami in Coquitlam

Spaghetti squash marinara without any pasta. This is so delicious, easy to make and low in fat. It tastes just like spaghetti. I enjoyed it so much I wanted to share the recipe with all of you!

Top Review by will3bur

This was great. I didn't have crushed tomotoes so I used a can of diced tomatoes and added some tomato sauce. I added some Italian seasoning too. I made spaghetti sauce before and cooked it a tad too long and it wasn't firm like spaghetti, this time it came out perfect. Very filling and all veggies, so good!

Ingredients Nutrition


  1. Prick spaghetti squash all over with a fork. Place it in the microwavable dish or on a paper towel. Microwave on high for 15-20 minutes or until it softens. Remove form microwave and let cool.
  2. When the squash is cooled, cut in half length-wise, then scrape out seeds and throw them away. Set squash aside.
  3. Warm 1 tbsp olive oil in large saucepan over medium heat. Add the onion and garlic. Stirring often for about 10 minutes, or until onion browns. Add water, 1 tbsp at a time, as necessary to prevent burning. Add remaining 1 tbsp oil, zucchini, yellow squash and bell pepper to pot, and cook for about 10 minutes, or until vegetables soften slightly.
  4. Add tomato puree/ or canned tomatoes and basil and simmer over low heat for 15 minutes.
  5. While sauce is simmering, gently remove spaghetti squash strands using 2 forks and add to sauce. Stir in salt and pepper and cook for 1 to 2 minutes longer or until squash is heated through.
  6. Per serving: 97 calories/ 3g protein/ 16g carbs/ 4g fat/ 1g sat. fat / 0 mg chol / 4g fiber / 386mg sodium.

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