Go Back
–+ servings
Print Recipe

Margherita Spaghetti Squash

Servings: 2

Ingredients

  • 1 whole large/medium spaghetti squash
  • 1 tbsp olive oil or avocado oil
  • sea salt and ground pepper to taste
  • 1 Tbsp Italian seasoning
  • 1/2 tsp garlic powder or freshly minced garlic
  • ½ tsp crushed red pepper flakes or to taste
  • 1 cup marinara sauce of choice
  • 1/3 cup freshly shredded mozzarella cheese
  • 2 Tbsps freshly shredded parmesan cheese
  • fresh basil to garnish

Instructions

  • Preheat your oven to 425 F and line a baking sheet with parchment paper for easy cleanup afterwards.
  • Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place, cut side up, on your baking sheet.
  • Brush both insides lightly with oil and season lightly with sea salt and pepper. Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
  • Once the squash is finished roasting, remove from the oven and carefully flip them back up like a boat.
  • Use a fork to lightly scrape and loosen the 'spaghetti' strands from the inside of each squash.
  • Sprinkle evenly with your Italian seasoning, garlic, and crushed pepper flakes.
  • Add 1/2 cup of marinara sauce into each squash boat and top evenly with mozzarella.
  • Sprinkle each with 1 Tablespoon of parmesan cheese.
  • Return to the oven, and roast for 10-15 minutes, or until the cheese is melted and begins to brown.
  • Allow to cool for a few minutes, then garnish with fresh basil and serve.