Spaghetti Squash with Veg’d Marinara Sauce

 

Spaghetti Squash with Marinara

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Dinner Recipe: EASY Spaghetti Squash with Homemade Spaghetti Sauce by Everyday Gourmet with Blakely

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Spaghetti Squash with Quick Marinara

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Recipe: Spaghetti Squash with Chickpea Tomato Sauce (Oil-Free, Vegan)

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Spaghetti squash is a detoxifier and a great substitute for pasta. Served with a delicious marinara sauce jam-packed with veggies­, this dish makes for a delicious, healthy, and comforting meal. Spaghetti Squash with Marinara Sauce: Bake spaghetti squash as directed in step 1. Omit Parmesan cheese, butter, basil, and salt. For marinara sauce, in a.

1 medium to large spaghetti squash, sliced in half lengthwise. Sea salt, to taste. Freshly ground black pepper, to taste. Parsley sprigs, for garnish (optional) 3. INSTRUCTIONS: To make the sauce, put the onion and 2 tablespoons olive oil into a large.

Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, 30 to 40 minutes. Meanwhile, to make the sauce, heat oil in a. Allow the squash to cool slightly while you prepare the marinara sauce. Set the pot to high saute and allow it to heat up for 2 minutes.

Add 2 tablespoons of the oil, then add the. Add diced tomatoes/sauce, garlic, and seasonings to bottom of slow cooker. Crumble up ground meat and add to sauce. Stir to mix well.

Cut spaghetti squash in half crosswise. Once the squash is done, easily scrape out the spaghetti-like strands, then toss them in a simple marinara seasoned with a bit of olive oil, salt and pepper. If you so desire, finish it off with a sprinkling of parmesan cheese. So quick, so unbelievably.

This recipe however goes beyond the basic marinara sauce as it incorporates hidden vegetables! If you have kids who are finicky about eating their vegetables, you’ll know how satisfying it is when you can sneak some veggies into them. �� If that’s you, then this Marinara Sauce with Hidden Vegetables is going to be a life saver! Packed with carrots, onions, celery and zucchini, this is a.

Growing up, this was the meal I always wanted on my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti sauce to save time. Replace the ground beef with Italian sausage if you want more spice. —Deb Morriso.

Great minds think alike – I just bought a spaghetti squash. The variety is called orangetti and is the color of a pumpkin. The grocery store placed them right next to the traditional spaghetti squash. Can’t wait to try it and I bake my squash the same way you do.

I bet it will go great with marinara!

List of related literature:

WHY THIS RECIPE WORKS: For a hearty vegetable lasagna with bold flavor, we started with a summery mix of zucchini, yellow squash, and eggplant.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add squash mixture, lemon juice, tomatoes, olives, mint, vinegar, and remaining 2 tablespoons oil to pasta and toss to combine.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Place the zucchini, squash, eggplant, mushrooms, shallot halves, Sherry vinegar, thyme, ¼ cup of the oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper in a large bowl; toss to combine, coating all the vegetables.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

WHY THIS RECIPE WORKS: For a hearty vegetable lasagna with bold flavor, we started with a summery mix of eggplant, zucchini, and yellow squash.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the spaghetti squash and cook, stirring often, until heated through, about 4 minutes.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Or whip up my delicious Ribbon Pasta Salad: Use a vegetable peeler to create long pasta-like zucchini strands, and toss with a squeeze of lemon juice, a touch of grated Parmesan (if you’re not sensitive to dairy), and preferred seasonings to taste.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Add enough pesto to thoroughly coat the squash and mix well.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Drain the pasta and toss at once with the asparagus, ricotta, olive oil, arugula, Parmesan, and pepper to taste.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Make the “pasta”: Cut the spaghetti squash in half lengthwise and scrape out the seeds.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Combine 4 tablespoons of the olive oil, olives, sundried tomatoes, onion, garlic, red pepper flakes, rosemary, marjoram, and 2 tablespoons of the parsley in a saucepan over medium heat.

“The What Would Jesus Eat Cookbook” by Don Colbert
from The What Would Jesus Eat Cookbook
by Don Colbert
Thomas Nelson, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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54 comments

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  • Hi Brian and Jessica…how do I print on an iPad. When I go to the link the print function brings up an embedded screen and the print doesn’t work. I have all the ingredients plus the home grown spaghetti squash��

  • I just made this recipe….delicious! Thank you both for everything you share. I watch a bunch of different channels on WFPB and yours is the best…all the recipes I make here turn out so good. Love you both.

  • I am just discovering squashes and I really enjoyed your video. I did not make this recipe but I will next time, your squash looked really nice.

  • I think your camera man is cute. If I see him on the street I am gonna try to lure him into my car and take him home with me. I am just kidding of course, but he is cute.

  • You’re poisoning your viewers by the use of a microwave. Besides, that was the ugliest result of Spaghetti Squash. The best way is baking it. “Dangerous microwave experiment” CAUTION: https://youtu.be/5ueqvlT6ZTo

  • That would be really good topped with vegan parm. I make mine with almond meal, nutritional yeast, garlic powder, cayenne powder and a little salt.

  • ❤ I make it peas and onions and of course garlic chop meat in a sauce everything gets cooked separately everything gets put together except for the spaghetti squash Santa put a little Source on mix it around and then I put the chop meat peas sauced grated cheese yum!

  • I cut in half, scoop seed center and scratch the backs then lightly rub olive oil over the whole thing and place face down on pan in oven 400 for 45-60 min

  • Love Chef Julie. You made this video so simple and you are so cute and love your choice of words, which I am sure come naturally.! Love it and making spaghetti squash tonight with my meat sauce. Yours sounds really great though! Thanks again.

  • Hello! Brian, how did you come up with microwaving the squash first? Do you think it would work just in the oven or is that to soften the squash a bit so you can cut it? Thank you!

  • Oh my!!!! I made this and it’s sooooo good. I made this 4 days ago and it was great and so gourmet to eat it out of the squash bowls. This has become a staple on our menu plan. Thanks for sharing….it was easy to prepare!

  • Thanks for the new recipe you guys…I will buy a spagetti squash..I don’t have a microwave but I will cook it fully in the oven..

  • Your so sweet, I love everything about your video. I´ll be making this tonight, hope my men will like it =) Thank you for all tips, have a nice day

  • Good, versatile recipe! And extra points for demonstrating how much easier it is to cook it in the microwave. I just don’t get cooks who demonstrate the totally unnecessary (and potentially dangerous) method of cutting that rock hard squash to bake it in the oven! Thanks!

  • Thanks for sharing. I’ve not tried spaghetti squash since going WFPB (I only know the taste dowsed in cheese and butter), so it will be fun to really taste it! If you want to try a little variation on your recipe… I believe I learned this tomato sauce recipe from Chef AJ. Basically quarter several Roma tomatoes and spread on baking sheet (skin down to keep from sticking to much, but some will). Bake at 350 degrees for about 60-75 minutes. Take out, cool, then put in food processor with pepper, garlic and onion powder to taste. Scrap out as best you can any that stick, which will give a fire roasted flavor. Purée. You could substitute this rather than the can of diced tomatoes and the tomato paste in your recipe if you’d like. Just a thought…

  • Looks delicious! I find that spaghetti squash gets pretty watery when it sits, so it may not work as well for batch cooking. My husband isn’t a huge fan, so sometimes I have enough for my lunch for a few days, and it gets more watery the longer it sits.

  • fake Mac and cheese would be a good one Butternut squash cheese sauce( nutrition yeast, cashew, water, poetry sessioning, garlic, pepper Rica, cajan spice). I made it up tonight. It was crazy good. Looked and tasted like the unhealthy counter part. I would really like to see you experiment with this.

  • I buy big jars of dried mushrooms at Costco and use them as a meat substitute (the mushrooms, not the jars!). After soaking a handful in hot water all day I drain them (save the liquid but strain it) and chop them super fine. They become the meat in my pasta sauces and lasagna.

  • microwaving kills the probiotics in the squash.. just saying sorry..love your channel anyhow just don’t like the microwave for cooking..

  • I stopped cooking foods in the Microwave because everytime you put food in there your basically eating Radiation with every bite of food you’ve cooked in there.

  • Make this! This sauce is the best vegan recipe I’ve tasted since starting WOE in May!

    I didn’t have Italian Seasoning…had to improvise. The key was 1/3 tsp fennel seeds, ground myself. Magnifique!

  • I lived in StL from ’99-’11 and I loves catching a peek of the Arch in an early video so I became even more of a #fangirl.
    (Already loved watching your channel.)

    Have y’all ever thought of trying to tuck a convection / toaster oven into your place? I was watching this recipe and thinking it would be a great fit. I’m back home in Houston now and I’ve found mine keeps the electricity use down to a dull roar in the summer heat.

    (You have also made me look enviously at Foreman-type grills. So glad to feel a kinship with y’all!)

  • Love your videos and recipes you inspire me to try new ways of using veg I already love! I think this could also be easily adapted with either Indianor Mexican-inspired spices (I might try black beans for the Mexican-style one… m-m-mm.) Thank you for ALL you do!

  • I can’t find liquid aminos in Canada. I have been using Bragg’s Liquid Soy Seasoning (Natural Soy Sauce Alternative). Is this the same? Regardless, everything has turned out delicious! Your recipes/ site are helping me change to a healthier way to eat and I feel great!

  • Yum! Looks good. Consider cutting the squash in half widthwise rather than lengthwise. Did that make sense? You’ll get longer ‘noodles’.

  • I’m growing spaghetti squash in my garden for the first time this year. We’ve never eaten it before so I’m really looking forward to trying out some tasty recipes!

  • I’m all new to this.Why do people use aminos?
    This recipe looks great!
    I threw something similar yesterday for dinner, chickpeas, green beans, cubed russet potatoes
    (I already cooked them.), spices and canned whole peeled tomatoes. It was very good.
    Thanks for all your recipes.

  • I made this for dinner tonight. It was a hit. ���� I didn’t have coconut aminos so I used low sodium soy sauce and 1/8 tsp of agave. I don’t know what coconut aminos taste like, but the dish tasted great anyway. I served it with braised kale with roasted garlic. It was delicious. Thanks for the recipe!

  • I really love your channel. Unfortunately, the stereo playing in the background is distracting. I want to listen to you speak but the piano won, so I stopped watching. Just thought you’d like the feedback. ��

  • Hello Krocks, I have been watching since the summer. And then I had an idea when Brian narrates he almost sounds like Alton Brown.

    Great work guys

  • Dear friend. Thank you for this easy spaghetti squash recipe. Beautiful result and appetizing. I like it very much. ����❤️❤️❤️❤️❤️❤️.

  • My squash exploded in the microwave after 10 minutes! O_o I did stab it a few times with a knife beforehand but I guess not deep enough.

  • I love spaghetti squash but I find that roasting it. If you cut it end to end then it takes an hour to cook but If you cut it in rings and roast it flipping halfway through the noodles are long and the texture is wonderful.

  • Dude, miso soak and then roast the seeds in the oven, makes a fantastic snack. Thank you both for sharing and committing to all the time to edit and post these videos. You have helped my wife and me enjoying our plant based journey. Looking forward to every post!

  • If you take the time and consideration to eat a healthier alternative to pasta, why would you cook it in the microwave? You just pumped radiation into your food

  • If you cut it in half the other way, you get longer strands. Being Italian I like to twirl. I make it with a tomato bacon, cream, vodka sauce. ��

  • Thanks for this. I will try it. I made your chili and it was great. I know I and others have said this many times, but you guys are glowing!

  • I love you recipe, but I have a better way of cleaning and cooking the spaghetti squash. Cut it in half deseed it place it face down on a metal pan ceramic or glass pan then cook it then whenever you pull it out do as you did in the recipe take a fork and pull it out but do not pull it out until the Rhine close the closer to the skin you get the musher it will be

  • Love the recipe! 100% try it soon. But I will try to swap aminos witt white miso paste. It is so much healthier, don’t raise you’re blood pressure, and much other good staff. Tastes salty, umamy, but healthier. Also check aut what Michael Greger has to say about that!

  • WONDERFUL RECIPE I LOVE EATING HEALTHY BUT I HAVE TO ASK THIS DID YOU ATTEND MCKISSACK ELEMENTARY SCHOOL 5TH AND 6TH GRADE BECAUSE YOUR NAME AND FACE LOOK SO FAMILAR WHEN I LOOKED AT THE VIDEO I SAID SHE LOOKS LIKE JULIE FROM GRADE SCHOOL

  • Wonderful show, new to me and I subscribed before the video was even done.. I was gifted with some
    spaghetti squash and wanted to be sure to fix them the best way.. Now I can’t wait to cook and eat
    them.. Thank you, I will be watching all your videos from before I found you.

  • I bet some cooked lentils if you didn’t have chickpeas would be great, and add some chopped up spinach leaves too. Thanks for the great recipe!

  • Man oh man I sound like a broken record ( not a Rob Thomas record Jess…) lol however you guys are so awesome!!!! Looks yummy and it’s so healthy. Quick question.. do you have to poke holes in the squash before microwaving? Sorry but I just don’t know! I was watching some old videos the other day and a Rob Thomas video popped up… he was singing “ smooth “And his son was playing the guitar for the song at a concert he took a phone from a fan in the audience and did a selfie while singing! Never really was much of a fan of his but I could see the appeal!
    Brian: “ that was a good outro”
    Jessica:��

  • The sauce looks really good. I might batch cook that but if you make a lot of spaghetti squash I wouldn’t freeze it. It might taste (the squash) like mush when you reheat it. �� That sauce will taste awesome on my baked potatoes tonite though. ����

  • Great recipe, guys. Reminds me to start with a starch and add vegis, as Dr. McDougall says… Beans are definitely vegetables. I might even through in a handful of chopped greens, like chopped kale. It looks so good. I’m going to remember the tomato paste in a tube idea. I don’t use up the canned tomato paste fast enough when I open one, so good tip.

  • I’m glad you shared this. I made spagetti squash one time and I think I over cooked it. It was mushy and tasted sweet, I threw it away lol

  • You’re supposed to cut it horizontally not vertically. You get longer strands that way. The way she did it looks more like hash-squash than spaghetti-squash. And using the microwave? Kinda ghetto lol

  • I suggest in your videos to have your hair in a bun or something…I couldn’t help but to think you have hair in your foods…Ewe:(:/

  • My mother made spaghetti squash once when I was a kid. Told my sister and me it’s the same thing like we’re two idiots. I will never go near that stuff again as long as I live. It’s not pleasant or anything like real pasta.

  • I tried this spaghetti squash once before using a marinara sauce, it was pretty good, yummy! I think I cooked the squash in the oven, as I didn’t have a microwave at the time. Pored the marinara sauce over it and topped with EVOO & parmesan cheese…yummo!

  • I’m really excited to try this! Whenever I make it, my finished squash noodles are just so so wet. As soon as I put the noodles on a plate, within a few seconds, I have a plateful to water. Do you have any suggestions on how to fix this? I’d stopped making it because of this and I could never get it to look like recipes or photos I see online. I wonder what I’m doing wrong? Thanks for any help!

  • Looks delicious — the only way I make spaghetti is with spaghetti squash, so much more flavorful!

    I found an interesting recipe that Brian could possibly convert: https://youtu.be/i7mw-HqXig

  • Laura, sorry, i love every recipe that i have ever tried from you but i tried this tonight, really excited and it was bad, it turned out looking like mushy saurkraut. all watery and not good. i was really bummed because i always go to your page for food and everything is always awesome, I guess this is something that is not meant to be for me, i dont know what went wrong.

  • Looks yummy! I can’t buy spaghetti squash here in my small town in Panama ����….I’m going to make the sauce and use it on another type of squash I can find….thanks guys!