Keto Spaghetti Squash Marinara
A lighter pasta alternative pairing roasted spaghetti squash with mushroom marinara sauce and a standout garlic chili oil bread. Roasted whole garlic cloves infuse the oil with deep, mellow flavor while red chili flakes add warmth without heat. Broiled tomato and parmesan-topped baguette slices provide crispy contrast. Perfect for weeknight dinners or meal prep, this version balances vegetable-forward nutrition with indulgent garlic bread comfort. The two-oil technique--infusing rather than frying--preserves delicate flavors and keeps the dish from feeling heavy.
Ingredients
Instructions
- 1
Heat a dry heavy skillet over medium-high. Add whole garlic cloves and cook, turning every few minutes, until blackened in spots and soft, about 10 minutes. Cool.
- 2
Place chili flakes and olive oil in a small saucepan over medium-low heat. Cook until fragrant, 2-3 minutes. Stop before flakes brown or smoking occurs. Cool.
- 3
Combine sliced mushrooms and marinara sauce in a medium pot. Heat over medium-low until warmed through.
- 4
Turn on oven broiler.
- 5
Peel and press cooled garlic into a bowl. Add 2 tablespoons chili oil and mix. Brush mixture evenly onto sliced baguette halves using a pastry brush.
- 6
Top baguette with tomato slices, then parmesan cheese. Broil until cheese melts and browns lightly, about 5 minutes.
- 7
Plate cooked shredded spaghetti squash. Top with mushroom marinara. Serve baguette on the side.
Tips
Watch the chili oil closely; browning the flakes makes the oil bitter. If smoke appears, discard and start fresh with new oil and flakes.
Pre-cook spaghetti squash ahead by halving, scooping seeds, and roasting skin-side down at 400F for 45 minutes until tender. Shred with a fork.
Good to Know
Marinara with mushrooms keeps refrigerated up to 3 days in an airtight container. Chili oil stores separately at room temperature for up to 2 weeks. Broiled bread is best fresh but reheats at 350F for 5 minutes.
Cook spaghetti squash and prepare chili oil up to 2 days ahead. Assemble and broil bread just before serving for maximum crispness.
Serve immediately while bread is warm and crispy. Offer extra chili oil at the table for drizzling.
Common Mistakes
Overcook chili flakes to avoid bitter, burnt flavor in the oil
Rush garlic roasting to avoid undercooked, sharp garlic taste
Don't broil cheese too long to avoid burnt, overly dark topping
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this gluten-free?
Yes, substitute gluten-free baguette or use sliced gluten-free bread. All other components are naturally gluten-free unless store-bought marinara contains additives.
What if I don't have spaghetti squash?
Regular pasta works well; use 12 ounces dried spaghetti or 1 pound fresh. The cooking time changes but the sauce and bread components remain the same.
How long does the chili oil keep?
Stored in a clean jar at room temperature, chili oil lasts 2-3 weeks. Refrigerating extends shelf life to 1 month. Shake before each use.