Spaghetti Squash Marinara Bowls

Golden roasted spaghetti squash strands tossed with bright marinara, earthy mushrooms, wilted spinach, and toasted pine nuts. This is the lighter, veggie-forward answer to pasta night when you want something warm and satisfying without the heaviness. The squash roasts until tender and pulls into perfect noodle-like strands, the marinara is quick and fresh-tasting, and those pine nuts add a buttery crunch that ties it all together.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
50 minutes
Total time
55 minutes

Ingredients

  • 1 large (about 3 lb) Spaghetti squash
  • 3 tbsp Olive oil, divided
  • to taste Salt
  • to taste Black pepper, freshly ground
  • 1 (28 oz) can Crushed tomatoes
  • 4 cloves Garlic
  • 1/2 cup Fresh basil leaves, packed
  • 8 oz Cremini mushrooms
  • 4 cups Fresh spinach, packed
  • 1/4 cup Pine nuts
  • 1/4 tsp Red pepper flakes (optional, for heat)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut 1 large spaghetti squash (about 3 lb / 1.4 kg) in half lengthwise. Use a spoon to scoop out the seeds and stringy bits from the center.
  3. Drizzle the cut sides of the squash with 1 tbsp olive oil (15 ml) and season generously with salt and black pepper. Place cut-side down on a baking sheet.
  4. Roast for 40 minutes, until the flesh is tender when you poke it with a fork and the edges are starting to caramelize.
  5. While the squash roasts, mince 4 cloves garlic.
  6. Slice 8 oz (225 g) cremini mushrooms.
  7. Tear or roughly chop 1/2 cup (15 g) fresh basil leaves, packed.
  8. In a small dry skillet over medium heat, toast 1/4 cup (35 g) pine nuts, shaking the pan frequently, for 3 to 4 minutes until golden and fragrant. Transfer to a plate and set aside.
  9. Heat 1 tbsp olive oil (15 ml) in a large skillet over medium heat. Add the 4 cloves garlic, minced and cook for 30 seconds, stirring constantly, until fragrant but not browned.
  10. Pour in 1 (28 oz / 800 g) can crushed tomatoes. Add 1/4 tsp (1 g) red pepper flakes if you want a little heat. Season with salt and black pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
  11. Stir in the 1/2 cup (15 g) fresh basil, chopped. Taste and adjust seasoning. Remove from heat.
  12. In the same skillet (wipe it out if needed, or use a second skillet), heat the remaining 1 tbsp olive oil (15 ml) over medium-high heat. Add the 8 oz (225 g) cremini mushrooms, sliced and cook for 5 to 6 minutes, stirring occasionally, until browned and their liquid has evaporated.
  13. Add 4 cups (120 g) fresh spinach, packed to the mushrooms. Cook for 1 to 2 minutes, tossing with tongs, until wilted. Season with a pinch of salt and black pepper. Remove from heat.
  14. When the squash is done, let it cool for 5 minutes. Use a fork to scrape the flesh into long strands, working from the edges toward the center. The strands will pull away easily.
  15. Toss the spaghetti squash strands with the marinara sauce in a large bowl, or divide among serving bowls and spoon the sauce over top.
  16. Top each bowl with the sautéed mushrooms and spinach, then scatter the 1/4 cup (35 g) toasted pine nuts over everything. Garnish with extra fresh basil if you like.