Gluten-Free Roasted Spaghetti Squash

Prep: 15 minCook: 1 hr 10 minmediumItalian-American
Roasted Spaghetti Squash with Homemade Marinara Sauce

This healthy pasta alternative transforms roasted spaghetti squash into tender, noodle-like strands topped with a rich homemade marinara sauce. The sauce combines sautéed onions and mushrooms with garlic, tomato sauce, and warming spices for a satisfying vegetarian meal. Perfect for those seeking a lighter alternative to traditional pasta dishes, this recipe delivers all the comfort of spaghetti and marinara with added vegetables and fewer carbs. The naturally sweet spaghetti squash pairs beautifully with the savory, herb-infused sauce.

VeganVegetarianGluten-FreeDairy-FreeNut-Free

Ingredients

  • 1 spaghetti squash
  • ½ tablespoon oil
    olive oil1:1heart-healthy

    adds Mediterranean flavor

    Full guide →
  • 1 medium onion, diced
  • 1 15-ounce can mushrooms
    fresh mushrooms1:1fresh

    better texture and flavor

    Full guide →
  • 1 15-ounce can Gefen Tomato Sauce
  • 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
  • 1 teaspoon salt
  • ½ teaspoon Gefen Onion Powder
  • ¼ teaspoon black pepper
  • 2 tablespoons brown sugar(optional)
    honey1:1vegetarian

    adds natural sweetness

    Full guide →
  • marinara sauce, store-bought or homemade

Instructions

  1. 1

    Preheat oven to 375 degrees Fahrenheit

  2. 2

    Cut spaghetti squash in half and wrap tightly in aluminum foil

  3. 3

    Bake until completely softened, about one hour, then let cool slightly

  4. 4

    Heat oil in a sauté pan over medium heat

  5. 5

    Add onion and sauté until translucent, about seven minutes

  6. 6

    Add mushrooms and sauté an additional three minutes

  7. 7

    Add tomato sauce, garlic, salt, onion powder, pepper, and brown sugar

  8. 8

    Let sauce simmer until thickened

  9. 9

    Unwrap spaghetti squash and scoop out seeds

  10. 10

    Scoop out flesh of squash onto platter or individual plates

  11. 11

    Pour marinara sauce over squash and toss before serving warm

Tips

Tip 1

Pierce the spaghetti squash with a fork before cutting to make it easier to slice safely.

Tip 2

For extra flavor, brush cut sides of squash with olive oil and season with salt before roasting.

Tip 3

Make the marinara sauce while the squash bakes to save time and have everything ready together.

Good to Know

Storage

Refrigerate leftovers for up to 3 days. Store squash and sauce separately for best texture.

Make Ahead

Roast spaghetti squash up to 2 days ahead. Make marinara sauce up to 1 week ahead and refrigerate.

Serve With

Serve immediately while warm. Garnish with fresh herbs or grated Parmesan if desired.

See pairing guide →

Common Mistakes

Watch

Don't skip wrapping in foil or squash may dry out during roasting

Watch

Let squash cool before handling to avoid burns and easier scooping

Substitutions

brown sugar→
honey1:1vegetarian

adds natural sweetness

Full guide →
canned mushrooms→
fresh mushrooms1:1fresh

better texture and flavor

Full guide →
oil→
olive oil1:1heart-healthy

adds Mediterranean flavor

Full guide →
Find more substitutions →

FAQ

Can I microwave the spaghetti squash instead of roasting?

Yes, pierce whole squash and microwave 10-15 minutes, turning halfway through until tender when pressed.

How do I know when the spaghetti squash is done?

The skin should yield slightly to pressure and a fork should easily pierce through the flesh.

Can I freeze this dish?

Spaghetti squash doesn't freeze well as it becomes watery. The marinara sauce can be frozen for up to 3 months.