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Simple Roasted Spaghetti Squash + Pumpkin Pasta Sauce

1 hr 15 min
GF Gluten-Free VG Vegetarian EF Egg-Free NF Nut-Free
by:
November 1, 2018 (Updated: September 25, 2024)
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This is a vertical image looking at a roasted spaghetti squash from the side. A fork is pulling up some strands from the spaghetti squash half. The spaghetti squash is topped with an orange-red sauce, melted cheese, basil leaves and red pepper flakes. The spaghetti squash half sits on a white surface with another half peeking in from the bottom right corner.
Roasted Spaghetti Squash boats are loaded with a tasty pumpkin pasta sauce, gooey cheese and fresh basil. An easy & delicious family dinner!

Pumpkin pasta sauce is the kind of sauce that once you taste the velvety, rich, decadent ingredient enveloping your favorite noodles, you won’t be able to stop thinking about it.

A couple weeks ago I made some pumpkin marinara on my Instagram stories and I got tons of messages asking for the recipe. I feel ya. It was delicious and if I were you, I’d want it too.

As I made this recipe I realized I have about a million roasted spaghetti squash recipes on the blog already. And, that is because they are uber delicious and easy to prep and roast and eat. Plus, the strands are so satisfying and make for the perfect spaghetti substitute that’s low carb and gluten free. Check out this shredded BBQ chicken spaghetti squash boat or this sun-dried tomato crab boat!

Learning to make spaghetti squash was kinda revolutionary for my dinner game. It makes for an awesome sub for traditional pasta or rice and literally goes with any sauce or meaty topper. Personally I love it with an easy bolognese, this magic green sauce, or these Asain turkey meatballs!

I love showing you guys step by steps as to how exactly I roast up spaghetti squash, because seeing a step by step to visualize the process helped me soo much back in the day.

This is an overhead vertical image of half of a baked spaghetti squash with an orange-red marinara sauce in it, melted cheese and a couple basil leaves. A fork is in the squash pulling strands away from the side. The squash sits on a white plate on a white surface with another half of squash loaded with sauce, cheese, and basil on the plate next to it.

Why You’ll Love this Roasted Squash with Pumpkin Pasta Sauce

Fusion of Flavors! The combination of roasted spaghetti squash and pumpkin marinara sauce offers a delicious fusion of flavors. The sweetness of the roasted spaghetti squash complements the creamy and slightly sweet pumpkin puree in the sauce. The fire-roasted crushed tomatoes bring a smoky depth to the sauce, while the cheeses add a comforting gooiness.

Effortless! The appeal of an easy meal cannot be understated. Roasting spaghetti squash is straightforward, and the pumpkin marinara sauce comes together quickly with a few simple ingredients. This dish offers a hassle-free way to enjoy a homemade comfort food without sacrificing taste or quality.

Ingredients You’ll Need to Make this Roasted Spaghetti Squash with Pumpkin Pasta Sauce

Spaghetti Squash

Spaghetti squash serves as the base for this dish. When roasted, the flesh of the spaghetti squash turns into noodle-like strands, providing a low-carb alternative to traditional pasta.

Olive Oil

Olive oil is used to coat the spaghetti squash before roasting. It adds a rich flavor, helps the squash caramelize and brown during roasting, and prevents it from sticking to the pan.

Salt and Pepper

These seasonings enhance the flavor of the spaghetti squash, bringing out its natural sweetness and adding depth to the dish.

Cheeses

Mozzarella and Parmesan cheeses add a creamy and cheesy element to the dish. Mozzarella melts beautifully, while Parmesan contributes a nutty and savory flavor.

Basil

Basil is used as a garnish to provide a fresh touch to the dish. Its green color will look gorgeous against the bright pumpkin pasta sauce.

Onion

Onion serves as the flavor base for the marinara sauce. It adds depth and sweetness to the sauce as it cooks.

Crushed Tomatoes

Fire-roasted tomatoes have a smoky flavor that adds complexity to the marinara sauce. Crushed tomatoes create a thick and textured sauce.

Pumpkin Puree

Pumpkin puree is the star ingredient of the sauce. It provides a creamy and slightly sweet flavor, complementing the tomato and onion flavors. It also contributes to the beautiful orange tint of the sauce.

Broth

Broth adds liquid to the sauce, thinning it to the desired consistency and enhancing the overall flavor. Feel free to use chicken, vegetable or bone broth.

Garlic

Garlic brings a strong and savory flavor to the sauce, enhancing its overall taste profile.

Salt

Salt is a key seasoning that balances the flavors of the sauce, enhancing the sweetness of the pumpkin and the acidity of the tomatoes.

This is an overhead vertical image of half of a baked spaghetti squash with an orange-red marinara sauce in it, melted cheese and a couple basil leaves. A fork is in the squash pulling strands away from the side. The squash sits on a white plate on a white surface with another half of squash loaded with sauce, cheese, and basil on the plate next to it.

How to Make this Spaghetti Squash with Pumpkin Pasta Sauce

Roast the Spaghetti Squash

Cut the ends off the spaghetti squash. Stand it up, and cut the squash in half lengthwise. Scoop out the seeds and discard or save for later to roast. Drizzle the inside of the spaghetti squash with olive oil and sprinkle with salt and pepper.

Turn the squash over and place the flat/cut side down on a baking sheet lined with parchment paper. Roast in the oven for 40 minutes, then flip them over and roast for another 15 minutes.

Make the Pumpkin Pasta Sauce

While the squash is roasting, place the onions in a saucepan with the olive oil over medium-high heat. Sauté the onions for about 25 – 20, stirring frequently, until the onions are caramelized and golden brown.

Add the tomatoes, pumpkin puree, broth, water, garlic, and salt. Bring the sauce to a bubble, stirring frequently for about 10 minutes.

Assemble & Broil

Once the squash is done roasting, set the broiler to high. Use a fork to pull the spaghetti strands from the sides of the squash shell. Scoop some of the marinara into the center of the squash and use your fork to mix it in.

Sprinkle each squash with some mozzarella and Parmesan. Broil for 2 – 5 minutes until the cheese melts and gets toasty brown. Garnish with fresh basil leaves.

Variations on this Pumpkin Pasta Sauce

Spiced Pumpkin Pasta Sauce

Add warmth with spices like cinnamon, nutmeg, or cloves to enhance the pumpkin’s natural sweetness.

Incorporate fresh or dried herbs like sage, thyme, or rosemary for a savory and aromatic twist.

For a hint of heat, add a pinch of red pepper flakes or a dash of cayenne pepper.

Creamy Pumpkin Pasta Sauce

Make the sauce even creamier by stirring in a splash of heavy cream, coconut milk, or Greek yogurt.

Try blending in some soft goat cheese or cream cheese for a tangy and silky texture.

Pumpkin Pasta Sauce with a Boost

Mix in cooked and diced chicken, turkey, or sausage for added meat and flavor.

Incorporate cooked shrimp, crab, or even tofu cubes for a seafood or vegetarian option.

Pumpkin Pasta Sauce + More Veggies!

Enhance the nutritional value by adding finely chopped or sautéed vegetables such as spinach, kale, bell peppers, or zucchini.

Roasted red peppers or sun-dried tomatoes can provide a burst of tangy sweetness.

This is an overhead vertical image of half of a baked spaghetti squash with an orange-red marinara sauce in it, melted cheese and a couple basil leaves. The squash sits on a white plate on a white surface with a small bowl of red pepper flakes to the top right corner, another squash peeking in from the left top corner, a small beige tea towel in the bottom left corner and basil leaves in the right bottom corner.

How to Store Leftovers

Cool Down: Allow the roasted spaghetti squash to cool down at room temperature for about 1 hour. This prevents condensation inside the storage container, which can lead to moisture and spoilage.

Storage Containers: Place the cooled roasted spaghetti squash in an airtight container. These containers will help keep air out and maintain the squash’s texture and flavor.

Label and Date: Label the container with the date when the spaghetti squash was roasted. This helps you keep track of how long it has been stored and prioritize using the older portions first.

Short Term Storage

Refrigeration: If you plan to eat the roasted spaghetti squash within a few days, store it in the refrigerator for 3-5 days.

Long Term Storage

Freezing: If you want to store the roasted spaghetti squash for a longer period, freezing is a great option. However, note that freezing might slightly change the texture of the squash.

Thawing and Reheating: To use frozen roasted spaghetti squash, transfer it from the freezer to the refrigerator to thaw slowly. Once thawed, you can reheat it in a microwave, on the stovetop, or in the oven until heated through. You might want to add a little moisture (such as a splash of water or sauce) to prevent dryness.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is an overhead vertical image of half of a baked spaghetti squash with an orange-red marinara sauce in it, melted cheese and a couple basil leaves. A fork is in the squash pulling strands away from the side. The squash sits on a white plate on a white surface with another half of squash loaded with sauce, cheese, and basil on the plate next to it. Recipe
GF Gluten-Free VG Vegetarian EF Egg-Free NF Nut-Free

Simple Roasted Spaghetti Squash + Pumpkin Pasta Sauce

Roasted Spaghetti Squash boats are loaded with a tasty pumpkin pasta sauce, gooey cheese and fresh basil. An easy & delicious family dinner!

Recipe by:
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Prep: 15 minCook: 1 hourTotal: 1 hour 15 min
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Servings: 4 1x

Ingredients

Squash + Toppings:

  • 2 medium spaghetti squash
  • 2 tablespoons olive oil
  • salt and pepper
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • basil for garnish

Pumpkin Marinara:

  • 1 sweet onion, chopped
  • 2 tablespoons olive oil
  • 14 oz. can fire roasted crushed tomatoes
  • 1 cup pumpkin puree
  • 1/2 cup chicken or vegetable broth (or bone broth)
  • 1/2 cup water
  • 2 garlic cloves, minced
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 400F.
  2. Cut the ends off the spaghetti squash. Stand it up, and cut the squash in half lengthwise. Scoop out the seeds and discard or save for later to roast. Drizzle the inside of the spaghetti squash with olive oil and sprinkle with salt and pepper.
    This is an overhead horizontal image of a rimmed baking sheet lined with parchment paper. On the parchment paper are four halves of spaghetti squash facing up with oil, salt and pepper on them. The baking sheet is on a white marble surface.
  3. Turn the squash over and place the flat/cut side down on a baking sheet lined with parchment paper. Roast in the oven for 40 minutes, then flip them over and roast for another 15 minutes.
    This is an overhead horizontal image of a rimmed baking sheet lined with parchment paper. On the parchment paper are four halves of spaghetti squash facing with the flat side down. The baking sheet is on a white marble surface.
  4. While the squash is roasting, place the onions in a saucepan with the olive oil over medium-high heat. Sauté the onions for about 25 – 20, stirring frequently, until the onions are caramelized and golden brown.
    This is an overhead horizontal image of a saucepan with sautéd chopped onions in it. The pot sits on a white marble surface with a small check tea towel peeking out from underneath.
  5. Add the tomatoes, pumpkin puree, broth, water, garlic, and salt.
    This is an overhead horizontal image of a saucepan with onions, brother, tomato sauce, pumpkin puree and garlic in it. The pot sits on a white marble surface with a small check tea towel peeking out from underneath.
  6. Bring the sauce to a bubble, stirring frequently for about 10 minutes.
    This is an overhead horizontal image focusing on a wooden spoon with a scoop of pumpkin pasta sauce on it. Blurred in the background is a saucepan with more sauce in it. The pot sits on a white marble surface with a dark grey tea towel peeking out from under the pot. A gold rimmed baking sheet is in the top left corner of the image with a spaghetti squash on it.
  7. Once the squash is done roasting, set the broiler to high.
  8. Use a fork to pull the spaghetti strands from the sides of the squash shell.
    This is an overhead horizontal image of four halves of a spaghetti squash sitting on a piece of parchment paper on a rimmed baking sheet. The baking sheet sits on a white marble surface. The spaghetti squash halves are facing up. Two halves have the spaghetti strands pulled away from the sides of the shell with a fork in one of them.
  9. Scoop some of the marinara into the center of the squash and use your fork to mix it in. Sprinkle each squash with some mozzarella and Parmesan.
    This is an overhead horizontal image of four halves of a spaghetti squash sitting on a piece of parchment paper on a rimmed baking sheet. The baking sheet sits on a white marble surface and is angled to the left side of the image. One spaghetti squash half has red pasta sauce in it. To the bottom right of the image is a small saucepan on a dark grey tea towel. In the pan is a red marinara sauce with a wooden spoon dipping into the sauce. The wooden handle is leaning against the side of the pan and pointing to the bottom center of the image.
  10. Broil for 2 – 5 minutes until the cheese melts and gets toasty brown.
    This is an overhead horizontal image of four halves of a spaghetti squash sitting on a piece of parchment paper on a rimmed baking sheet. The baking sheet sits on a white marble surface. The spaghetti squash halves are topped with a marinara sauce and crumbles of cheese.
  11. Garnish with fresh basil leaves.
    This is an overhead horizontal image of half of a baked spaghetti squash with an orange-red marinara sauce in it, melted cheese and a couple basil leaves. A fork is in the squash pulling strands away from the side. The squash sits on a white plate on a white surface with another half of squash loaded with sauce, cheese, and basil on the plate next to it.

Tips

Food photography by Dalya Rubin.

Nutrition Info:

  • Serving Size: 1 squash boat
  • Calories: 253
  • Sugar: 7.6g
  • Sodium: 942mg
  • Fat: 18.1g
  • Saturated Fat: 4.3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 18.5g
  • Fiber: 4.6g
  • Protein: 7.3g
  • Cholesterol: 9mg
© The Toasted Pine Nut

Enjoy!! xo

This is a vertical image looking at a roasted spaghetti squash from the side. A fork is pulling up some strands from the spaghetti squash half. The spaghetti squash is topped with an orange-red sauce, melted cheese, basil leaves and red pepper flakes. The spaghetti squash half sits on a white surface with another half peeking in from the bottom right corner. Text overlay reads "pumpkin marinara roasted spaghetti squash."
overhead image of a gluten free sprinkle cookie with a bite taken out on a white counter

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  1. Mimi says

    Lovely! Spaghetti squash is just so much fun to eat. And then you get to put fun stuff on top! I’ve even added sautéed peppers and scallops. but the best fillings are like this, just saucy goodies and cheese. Love it.

    Reply

  2. AvatarJubel says

    I had never made spaghetti squash before this and your recipe was so easy to follow and absolutely delicious. It was such a nice change of flavor! I added ground turkey to add a little bit of protein. I’ll definitely be making this again!

    Reply

    • Lindsay Grimes Freedman says

      Yay! I’m so happy you loved it!! xo

      Reply