Spaghetti Squash with Marinara Sauce

The first time I tried spaghetti squash, I was completely skeptical.  However, I was pleasantly surprised to find that indeed it is quite like spaghetti in its texture and appearance.  I will say, I need a lot of sauce to enjoy it, but with this marinara recipe, you may eat as much as you desire without qualms because it is packed with vegetables you wouldn’t even know were there if you hadn’t made it yourself!  Let me know what you think!


  • 1 spaghetti squash
  • ½ onion, diced
  • 3-5 cloves garlic, chopped
  • 3 carrots, chopped
  • 4-5 stalks celery, chopped
  • 1 zucchini or yellow squash, diced (optional)
  • 2 32 oz. cans crushed tomatoes
  • 1 tsp. spaghetti sauce seasoning (basil, thyme, oregano, marjoram, etc.)
  • Salt and pepper to taste
  • 1-2 Tbsp. coconut sugar or to taste


  1. Preheat oven to 400°F
  2. Cut spaghetti squash in half and scoop out seeds
  3. Place squash face-down on parchment paper-lined baking sheet
  4. Bake squash in oven for 45 minutes
  5. In a large pot, add chopped and diced vegetables and water sauté until onions are translucent
  6. Add crushed tomatoes, spices, and sugar into pot
  7. Simmer for 30-60 minutes on low heat
  8. Blend sauce to desired consistency with immersion blender (or blend in conventional blender in batches)
  9. Once squash is cooked, take out of oven and let cool for 10-15 minutes
  10. With a fork, scrape insides of squash so it comes out in strings
  11. Scoop squash into a serving bowl and pour marinara sauce on top
  12. Enjoy!

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