Spaghetti Squash with Marinara

May 31, 2019


  • 1 large spaghetti squash
  • 1 large can of organic stewed tomatoes (28 oz)
  • 1 tablespoon of organic tomato paste
  • 1 tablespoon of grapeseed, avocado or coconut oil
  • 1 cup yellow or white onions, chopped
  • 2 cloves of garlic, minced
  • 2 teaspoons oregano
  • 2 teaspoons of dried basil (or 1 tablespoon of fresh)
  • 1/4 teaspoon crushed red pepper
  • sea salt and pepper to taste


  • Preheat oven to 375. Cut spaghetti squash in half and remove the seeds. Place on a baking sheet and bake until sides are soft and top is just browning.
  • While the squash is cooking, in a large sauce pan on medium low heat, add oil, garlic, and onions and stir until translucent (approx. 3-5 minutes).
  • Add the large can of tomatoes (with sauce) and tomato paste. Add oregano, basil and crushed red pepper and heat until thickens. Add salt and pepper to taste.
  • When spaghetti squash is done, remove from oven. With a dinner fork, rake spaghetti squash from top to bottom, remove and place in a serving bowl until only the skin remains.
  • Add marinara sauce. Garnish with fresh basil and serve.

Optional: Can add mushrooms to sauce or cooked chicken or shrimp on top.

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