No Pasta Pasta Bake with Spaghetti Squash for Two

Indulge in a comforting yet healthy twist on classic Italian flavors with this No Pasta Pasta Bake with Spaghetti Squash for Two! This low-carb, gluten-free recipe swaps traditional pasta for tender, roasted spaghetti squash, creating a flavorful base for a rich marinara sauce infused with sautéed garlic, wilted spinach, and a hint of red pepper flakes. Topped with gooey mozzarella, nutty Parmesan, and fresh basil, this dish is baked to perfection, offering a hearty meal that’s perfect for date night or a cozy dinner for two. Ready in just over an hour, this easy-to-make recipe keeps things light without skimping on the cheesy, baked goodness you crave. Serve it straight from the squash shell for a fun and rustic presentation that’s as Instagram-worthy as it is delicious!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 2

Ingredients

• 1 medium-sized Spaghetti squash
• 2 tablespoons Olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1.5 cups Marinara sauce
• 2 cups Fresh spinach
• 1 cup Mozzarella cheese
• 0.25 cup Parmesan cheese
• 2 cloves Garlic
• 0.25 teaspoons Red pepper flakes
• 2 tablespoons Basil

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Slice the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.

Step 3

Drizzle 1 tablespoon of olive oil over the cut sides of the squash. Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

Step 4

Place the squash halves cut-side down on the prepared baking sheet. Roast for 35-40 minutes or until the flesh is tender and easily separates into strands with a fork.

Step 5

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Step 6

Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the marinara sauce and red pepper flakes and simmer for 3-4 minutes. Set aside.

Step 7

Once the squash is done roasting, let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands, being careful to keep the squash shells intact if using them as serving bowls.

Step 8

Reduce the oven temperature to 375°F (190°C).

Step 9

In a mixing bowl, combine the spaghetti squash strands with the marinara sauce and spinach mixture. Mix well.

Step 10

If using the squash shells as bowls, divide the mixture evenly between the two shells. Alternatively, transfer the mixture to a small baking dish.

Step 11

Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the squash mixture.

Step 12

Bake the squash bake in the oven for 15 minutes, or until the cheese is melted and bubbly.

Step 13

For a golden topping, turn on the broiler for an additional 2-3 minutes, keeping a close eye to prevent burning.

Step 14

Remove from the oven and allow it to cool for 5 minutes before serving. Garnish with fresh basil leaves and enjoy!

Nutrition Facts

Serving size	(1602.2g)

Amount per serving	% Daily Value*
Calories	1317.7

Total Fat 92.2g	0%
Saturated Fat 30.1g	0%
Polyunsaturated Fat 12.3g
Cholesterol 115.7mg	0%
Sodium 4004.7mg	0%
Total Carbohydrate 84.7g	0%
Dietary Fiber 18.9g	0%
Total Sugars 33.9g
Protein 46.4g	0%

Vitamin D 18.1IU	0%
Calcium 1326.8mg	0%
Iron 6.6mg	0%
Potassium 1332.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 13.7%

Carbs: 25.0%