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Twice Baked Spaghetti Squash Marinara recipe

Twice Baked Spaghetti Squash Marinara recipe

This four-ingredient Twice Baked Spaghetti Squash Marinara recipe will become one of your favorite go-to meals!
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Dinner, Lunch
Cuisine American, Italian
Servings 2 people
Calories 292 kcal

Ingredients
  

  • 1 spaghetti squash
  • 1 14.5 ounce can fire roasted tomatoes, drained well
  • ½ cup marinara sauce *
  • ¾ cup mozzarella cheese *, divided
  • extras: fresh basil, dried basil or Italian seasoning, garlic powder & parmesan cheese!

Instructions
 

  • Preheat the oven to 375 degrees.  Line a baking sheet with foil.  Spray it with cooking spray.
  • Carefully pierce the whole spaghetti squash with a sharp knife.  Put the squash in the microwave for 3-5 minutes or until it is easier to cut.  Carefully slice it in half.
  • Place the squash flesh side down on the baking sheet.  Bake for about 45 minutes or until the squash is tender and comes apart in spaghetti-like noodles easily.  It will take a little more time for a larger squash and little less for a smaller one.
  • When the squash is cooked flip it over and carefully remove the seeds.  Use a fork to separate the squash being careful to leave a little around the edges and to not hurt the squash boat.  Put all of the noodles in a bowl.
  • Add the canned tomatoes to the spaghetti squash.  Add a little bit of marina sauce until you have enough to cover all your noodles.  The exact amount will vary due to the variable size of spaghetti squash.  Toss ½ cup of the cheese.  If you want to be creative also add fresh or dried basil, garlic, and parmesan cheese.
  • Refill the squash halves with the marinara mixture.  Sprinkle the top with the remaining mozzarella cheese.
  • Bake for 7-9 minutes or until the cheese on top is melted.  To get a golden brown color you can turn to oven up to broil for a few minutes.  Just be careful not to burn the squash.

Notes

*The exact amount of sauce and cheese will vary due to the size of your squash.  Just add enough until the noodles are covered but not soggy.
**Try  my homemade Crock Pot Marinara Sauce

Nutrition

Calories: 292kcalCarbohydrates: 38gProtein: 15gFat: 11gSaturated Fat: 5gCholesterol: 23mgSodium: 679mgPotassium: 764mgFiber: 8gSugar: 16gVitamin A: 1101IUVitamin C: 14mgCalcium: 429mgIron: 2mg
Keyword Twice Baked Spaghetti Squash Marinara recipe
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!