RecipesItalian
Spaghetti Squash Marinara
Roasted spaghetti squash pulls into naturally noodle-like strands, tossed in a garlicky tomato marinara.
Ingredients
- 1 spaghetti squash
- 400g chopped tomatoes
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp oregano
- Handful of basil
- Salt & pepper
- Parmesan to serve
Method
- 1
Halve the squash, scoop the seeds, and roast cut-side down at 200°C (400°F) for 35–40 minutes.
- 2
Meanwhile simmer the tomatoes, garlic, olive oil and oregano 15 minutes.
- 3
Fork the squash into strands.
- 4
Toss with the marinara and season.
- 5
Finish with basil and parmesan.
Swaps & variations
- Add turkey meatballs
- Stir in spinach
- Chilli flakes for heat
Storing & freezing
Fridge up to 3 days; sauce freezes 3 months.
Want meals like this matched to your goals and preferences?
Build my meal planMore recipes to explore
ItalianCourgette-Base PizzaA light, veg-forward pizza on a grated-courgette base — fresh, summery and naturally low in refined carbs.ItalianTurkey Meatballs in Tomato SauceTender lean turkey meatballs simmered in a rich garlic-tomato sauce — comfort food that's light and high in protein.ItalianCourgette Noodle BologneseA rich, slow-simmered bolognese over spiralised courgette 'zoodles' — all the comfort, a fraction of the refined carbs.ItalianEdamame Pasta with Pesto & GreensHigh-protein edamame pasta tossed through a fresh basil pesto with wilted greens — quick, green and satisfying.ItalianCauliflower-Crust PizzaA crisp, golden pizza on a cauliflower base — all the flavour with a fraction of the refined carbs and a hidden serving of veg.ItalianRed Lentil Pasta PrimaveraProtein-and-fibre-rich red lentil pasta tossed with spring vegetables in a light lemon-garlic sauce.