Spaghetti Squash and Homemade Marinara

I have had quite a few people ask me for my Spaghetti Squash recipe so I thought I'd do a quick post to make it accessible!

What you will need:

1 medium to large spaghetti squash
1 28 oz can whole peeled tomatoes
1 small to medium yellow onion diced
2 cloves of garlic minced
2 tsp of salt 
1 tsp of dried oregano
1 tsp of dried thyme
1 Tbsp of Olive oil
1 lb of ground beef or turkey optional
Grated parmesan or pecorino romano cheese


Preheat the oven to 450 degrees.

Heat sauce pan to medium heat and add olive oil and diced onions, salt, oregano and thyme. You want to add the seasonings to the onions while they sweat to bring out the flavor since they are dried.  Turn the heat down to medium/low and sweat the onions for 5-7 minutes. Then add the minced garlic for about 30 seconds.

Add the tomatoes including juice to the pan and mash the tomatoes ( i use a potato masher and it works splendidly!) until they are broken up in small pieces. Simmer on low for about an hour and partial cover the pot with its lid. After its done reducing, I usually take a cup or two of the sauce and run it through a food processor to give a good texture to the sauce.

While the sauce is simmering, prepare the spaghetti squash. Wash and dry the outside of the squash and then cut long way down the middle. Then scoop out the insides and seeds ( they can be discarded) I use a 9x13 baking dish to cook the squash. Place them cut side down in the pan with a cup of water. Place in the preheated oven for 40 minutes. When it is done, remove from oven and flip the squash so the cut side is facing up and wait 5-10 minutes for it to cool before using a spoon to gently scrape out the noodle like strands.

If you prepared the sauce first, it should all be done about the same time. During the wait time, you can prepare your protein if you choose and add it to the sauce or serve separately. Top with grated parmesan or pecorino romano cheese.


If you are following the 21 Day Fix nutrition plan, the Squash counts as a green container, the sauce counts as a purple, the meat counts as a red and the cheese counts as a blue ( Though you could do half containers of any of these if you prefer since it is quite a bit of food!)

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