Roasted Spaghetti Squash + Pumpkin Marinara

These Roasted Spaghetti Squash + Pumpkin Marinara make for the perfect plant based weeknight meal! They’re low carb, gluten free, and require little prep!

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. 

Roasted Spaghetti Squash + Pumpkin Marinara

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 protein. Personally I love it with an easy bolognese, this magic green sauce, or these Asain turkey meatballs!

Roasted Spaghetti Squash + Pumpkin Marinara

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. So, since I’m giving you a more in depth look at how to roast spaghetti squash, I’m going to stop my chit chatting and dive right into it. 

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. 

Roasted Spaghetti Squash + Pumpkin Marinara

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. 

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. 

Roasted Spaghetti Squash + Pumpkin Marinara

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

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.

Roasted Spaghetti Squash + Pumpkin Marinara

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Roasted Spaghetti Squash + Pumpkin Marinara

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 15 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x

Description

These Roasted Spaghetti Squash + Pumpkin Marinara make for the perfect plant based weeknight meal! They’re low carb, gluten free, and require little prep!


Scale

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. 
  3. Scoop out the seeds and discard or save for later to roast. 
  4. Drizzle the inside of the spaghetti squash with olive oil and sprinkle with salt and pepper. 
  5. Turn the squash over and place the flat/cut side down on a baking sheet lined with parchment paper. 
  6. Roast in the oven for 40 minutes, then flip them over and roast for another 15 minutes. 
  7. While the squash is roasting, place the onions in a saucepan with the olive oil over medium-high heat. 
  8. Sauté the onions for about 25 – 20, stirring frequently, until the onions are caramelized and golden brown. 
  9. Add the tomatoes, pumpkin puree, broth, water, garlic, and salt. 
  10. Bring the sauce to a bubble, stirring frequently for about 10 minutes. 
  11. Once the squash is done roasting, set the broiler to high.
  12. Use a fork to pull the spaghetti strands from the sides of the squash shell. 
  13. Scoop some of the marinara into the center of the squash and use your fork to mix it in. 
  14. Sprinkle each squash with some mozzarella and Parmesan. 
  15. Broil for 2 – 5 minutes until the cheese melts and gets toasty brown. 
  16. Garnish with fresh basil leaves.

Enjoy!! xo

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