Roasted Spaghetti Squash with Cheesy Marinara and Pine Nuts
A satisfying low-carb alternative to traditional pasta that transforms roasted spaghetti squash into tender strands topped with rich marinara sauce and melted mozzarella. The toasted pine nuts add a delightful crunch while fresh basil brightens each bite. Perfect for weeknight dinners or when you want comfort food without the heavy carbs. This version stands out with its simple roasting technique that ensures perfectly tender squash strands and a final broiling step that creates beautifully golden, bubbly cheese on top.
Ingredients
- 1 medium spaghetti squash
- 3 tablespoons avocado oil
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- 2 cups marinara sauce
- 1 cup mozzarella, shredded
- ¼ cup pine nuts, toasted
- 2 large leaves fresh basil, chopped
Instructions
- 1
Preheat oven to 400F
- 2
Cut the ends off spaghetti squash and cut in half lengthwise
- 3
Scoop out and discard the seeds
- 4
Place squash on parchment-lined baking sheet, drizzle with oil and season with salt and pepper
- 5
Turn squash flat side down and roast for 30 minutes
- 6
Flip squash flat side up and continue roasting for another 15 minutes
- 7
Use a fork to pull strands away from shell and transfer to baking dish
- 8
Pour marinara over squash strands and sprinkle with cheese
- 9
Broil on high for 1-2 minutes until cheese is melted and golden brown
- 10
Toast pine nuts over medium-low heat, stirring frequently until light brown
- 11
Sprinkle with toasted pine nuts and chopped basil
Tips
Use tongs to flip the hot squash halves safely during roasting
Watch the broiling step carefully as cheese can go from golden to burnt quickly
For extra flavor, add garlic powder or Italian seasoning to the oil before roasting
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container
Can roast squash up to 1 day ahead and reheat before adding toppings
Serve immediately while cheese is melted and hot
Common Mistakes
Don't skip flipping the squash or it won't cook evenly
Watch the broiler carefully to avoid burning the cheese
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen marinara sauce?
Yes, thaw completely and drain any excess liquid before using to prevent the dish from becoming watery.
What if my squash is very large?
Add an additional 15 minutes to the second roasting phase and check for tenderness with a fork.
How long will this keep in the fridge?
Properly stored leftovers will keep for up to 3 days, though the texture is best when fresh.