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Savory Spaghetti Squash

Savory Spaghetti Squash


  • 1 large spaghetti squash (about 4 pounds), cut in half lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, halved
  • 1 tablespoon finely chopped basil
  • Sea salt
  • Pepper
  • 2 cups marinara sauce
  • 1/4 cup grated Parmesan cheese


  1. Preheat oven to 375 degrees.
  2. With a spoon, scoop out squash seeds and stringy interior and discard. Drizzle both halves with olive oil and rub with garlic halves. Sprinkle with basil and salt and pepper to taste. Place squash halves cut-side down on a large, lightly oiled, rimmed baking sheet, tucking garlic underneath. Roast for about 45 minutes or until fork-tender.
  3. Allow squash to cool for a few minutes, then, using a fork, scrape out the strands. Serve with marinara and Parmesan.


  • Recipe courtesy of Candice Kumai,

Nutrition Information

Per serving: 273 kcal cal., 12 g fat (2 g sat. fat), 42 g carb., 9 g fiber, 20 g sugar, 7 g pro., 202 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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