While spaghetti squash is fairly tasteless on its own, this Baked Spaghetti Squash Marinara Recipe absorbs all the flavors it is paired with making it mouthwatering. When in season, it is a great low-carb option to pasta!
Baked Spaghetti Squash Marinara is a healthier alternative to pasta and tomato sauce! This is one of the best spaghetti squash recipes because it’s packed full of flavor and a delicious family meal!
Baked Spaghetti Squash Marinara is a healthier version of the pasta dishes I love so much. If I could eat pasta and potatoes every day, I would. Seriously. Spaghetti squash is the answer to those of us who crave those carbs! The only problem is convincing hubby of the same.
Hubby: What’s for dinner?
Me: Spaghetti Squash with marinara and shrimp.
Hubby: I don’t get it, so what is the main meal?
Me: The squash.
Hubby: Squash is a side.
Me: Explains how a spaghetti squash is used…..
Hubby: No way! Seriously? And it looks and tastes just like pasta? I don’t believe you.
*Later that afternoon while hubby is out watching football with his friends, all via text message*
Hubby: Do you mind if 4 more people come over for dinner? They don’t believe what you said about this whole squash/pasta thing either.
And here it began and I proved to a table of six men that spaghetti squash does indeed taste like real pasta. In the end, all guests were impressed with the texture and taste of spaghetti squash!
The same lovely neighbors that gave hubby an acorn squash to bring home to me also provided us with two spaghetti squash. The sizes of spaghetti squash vary greatly, so it is hard to judge how many you will need to serve your guests. Generally one medium size will be enough for 2 people. A larger spaghetti squash can feed 3-4.
If you’re wondering what the spaghetti squash nutrition facts are, there is only 42 calories per cup, and it’s very low in fat. It’s mostly made up of water weight, which may be why it barely has any calories.
Spaghetti squash fills you up without there being a lot of calories or fat. The perfect substitute for low carb diets and those who crave pasta like I do. Of course nothing will ever actually beat freshly made pasta, but it is close enough. Ha!
If you loved this spaghetti squash recipe, be sure to check out these other easy dishes:
- Spaghetti Squash with Crispy Prosciutto and Creamy Brie Sauce
- Lemony Artichoke Pesto with Pasta
- Bolognese Sauce
- Rigatoni Pasta with Mushrooms and Prosciutto
Spaghetti Squash with Chunky Roasted Marinara and Shrimp
Ingredients
- 28 ounce can whole tomatoes
- 4 tablespoons extra virgin olive oil , divided
- 4-5 garlic cloves , minced
- Salt and pepper
- 1 tin flat anchovy fillets
- 1 sweet onion , thinly sliced
- 1 serrano chile , minced *see note
- 7-8 fresh oregano leaves
- 1/2 cup red cooking wine
- 1/4 cup flat leaf parsley , coarsely chopped
- 1/2 cup fresh basil leaves , hand torn
- 2 tablespoons sugar
- 2 large spaghetti squash
- 1 pound large shrimp , shell and tail removed, raw
- parmesan cheese , for garnish
Instructions
- Preheat oven to 400 degrees. Cut spaghetti squash in half, remove seeds and membranes, baste with 1 tablespoon extra virgin olive oil each. Roast, cut side up, on a large rimmed baking sheet toss tomatoes with 3 tablespoons extra virgin olive oil. Season with sea salt and pepper. Roast for 45- 60 minutes, or until spaghetti squash is is fork tender.
- In a large sauce pan heat 3 tablespoons olive oil over medium-high heat. Add anchovy filets. They will literally melt into the olive oil. Add garlic, onions and serrano chile. Lower heat to medium and saute until onions are soft and opaque.
- Halve plum tomatoes, adding to mixture along with any liquid in the can and red wine, stir and heat for 2-3 minutes. Simmer for 15 minutes so liquid can reduce. Add parsley, basil and sugar, continue to heat over low. Add shrimp, spooning sauce over them to heat and keep moist.
- Spaghetti squash should be about done. Crispy skins should separate from meaty interior easily. From the oven you can knock the exterior and it should sound hollow. Remove from oven.
- Set up a cooling rack over baking sheet. Using a fork, rake out interior pulp of spaghetti squash. It should resemble pasta strands. Put raked pulp onto cooling rack to allow excess liquid to drain off.
- Fork a pile of spaghetti squash onto a plate, followed by roasted marinara and top with shrimp. Garnish with freshly grated Parmesan if desired.
- If you've tried this recipe, come back to let us know how it went!
Notes
Nutrition
