Spaghetti Squash Marinara (Makes 4 Servings)

Prep Time: 5 mins Cook Time: 45 mins

egg free

nut free

dairy free

gluten free


  • 1 spaghetti squash
  • 1 15 ounce can chunky tomato sauce (I use organic Muir brand)
  • 1 tablespoon olive oil
  • 1/4 onion, diced
  • 1 carrot, peeled and shredded
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, chopped


1. Preheat oven to 400 degrees.

2. Cut the squash in half and remove the seeds.

3. Place the squash on a lightly greased baking sheet and cook for 45-50 minutes or until softened.

4. Heat the oil in a saucepan over low to medium heat and saute the onion, garlic and carrot for 2-3 minutes or until onion is translucent.

5. Add the tomatoes and cook for 4-5 minutes. Add the basil.

6. Remove the squash from the oven and let squash cool for several minutes.

7. Shred the squash with a fork until stringy. Tip: Hold the stem end of the squash with a towel or a glove so you don’t burn your hand while you’re shredding it.

8. Place the spaghetti squash in a bowl and top with the marinara sauce.