Print

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!

AvatarRecipe by:
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Prep: 15 minCook: 1 hourTotal: 1 hour 15 min
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

Find it online: https://thetoastedpinenut.com/roasted-spaghetti-squash-pumpkin-marinara/