Spicy Marinara Stuffed Spaghetti Squash are surprisingly easy to make but have wow-worthy presentation. Fill the roasted spaghetti squash halves with an easy spicy marinara sauce, top with fresh mozzarella and let everything get warm and bubbly. Don't like spice? Lower or omit the red pepper flakes. Love heat? Add even more! They're perfect for a vegetarian weeknight dinner.
Ingredients needed for this spicy, meatless Spaghetti Squash:
- Olive Oil
- 2 Spaghetti Squash
- Onion
- Garlic
- Jar of Marinara Sauce
- Mozzarella
- Spices: Salt, Pepper, Red Pepper Flakes (where we get the spice!), and dried oregano
- Fresh Basil
Roasting spaghetti squash requires such minimal prep and the result is a perfect vehicle for any sauce. While the squash roasts, make the easy, spicy marinara sauce. All we're doing is doctoring up a jar of regular marinara sauce. The convenience of store-bought with the flavor of homemade. Spoon the sauce into the roasted squash halves, top with the fresh mozzarella and back into the oven so everything gets nice and bubbly.
Tips for making Stuffed Spaghetti Squash:
- Microwave the Spaghetti Squash: Before roasting, the squash needs to be cut in half. If you're having trouble cutting through the squash, try piercing a couple of holes and then microwaving the whole squash for 3 minutes. This will help soften it so it is easier to cut in half.
- Add the Red Pepper Flakes with the garlic: Sautéing the red pepper flakes with the garlic helps infuse the flavor with the onion and garlic and helps bring out the flavor of the pepper flakes.
- Thinly slicing the fresh basil: Cutting fresh herbs can be tricky. The easiest way to chop up fresh basil is to stack the basil leaves, roll up the stack tightly, then carefully thinly slice your knife through the roll. You'll be left with thin slices of basil perfect for sprinkling on top of the stuffed squash.
Recipe
Spicy Marinara Stuffed Spaghetti Squash
Spicy Marinara Stuffed Spaghetti Squash are easy to make but have wow-worthy presentation. Fill the roasted spaghetti squash with an easy spicy marinara sauce. All topped with bubbly mozzarella cheese. Comforting, meatless dinner for the win.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main, Meatless Monday
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 Spaghetti Squash
- 2 tablespoons olive oil, divided
- 1 small white or yellow onion, diced
- 3 cloves garlic, minced
- 1-2 teaspoons red pepper flakes
- 1 24oz jar marinara sauce
- 1 teaspoon dried oregano
- 8 ounces fresh mozzarella, sliced
- Fresh basil leaves, thinly sliced
Instructions
- Preheat oven to 425° F.
- Cut the spaghetti squash in half. If needed, pierce and microwave for 3 minutes first to soften. Scoop out the seeds.
- Rub the inside of the squash halves with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Place cut side up on a baking sheet and roast for 40-45 minutes until just tender (they'll go back in the oven to finish cooking).
- Meanwhile, make the spicy sauce. Heat the remaining 1 tablespoon of olive oil over medium heat in a small pot. Add the onion and sauté for 3-4 minutes until softened. Add the garlic and red pepper flakes (to your spice preference). Sauté for 1 minute until the garlic is softened and fragrant. Add in jar of marinara, dried oregano, and a pinch of salt and pepper. Stir to combine, lower the heat, and bring to a gentle simmer. Allow to simmer on low until squash is done roasting. Taste and adjust pepper flakes, salt, and pepper as needed.
- Remove squash from oven. Evenly divide marinara sauce among the halves. Top with the sliced mozzarella and return to the oven. Bake for another 10-15 minutes until the cheese and sauce is bubbly.
- Remove from oven, sprinkle with fresh basil and serve right in the squash halves.
Notes
- Microwave the Spaghetti Squash: Before roasting, the squash needs to be cut in half. If you're having trouble cutting through the squash, try piercing a couple of holes and then microwaving the whole squash for 3 minutes. This will help soften it so it is easier to cut in half.
- Thinly slicing the fresh basil: Cutting fresh herbs can be tricky. The easiest way to chop up fresh basil is to stack the basil leaves, roll up the stack tightly, then carefully thinly slice your knife through the roll. You'll be left with thin slices of basil perfect for sprinkling on top of the stuffed squash.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 436
- Sugar: 27.7 g
- Sodium: 1254.1 mg
- Fat: 13.5 g
- Carbohydrates: 62 g
- Fiber: 14.3 g
- Protein: 24.8 g
- Cholesterol: 13.5 mg
Katie says
I love spaghetti squash! This recipe was great