Whole30 Spaghetti with Marinara Sauce

Transform your pasta night with this Whole30 Spaghetti with Marinara Sauce, a wholesome and guilt-free twist on a classic favorite. This recipe swaps traditional pasta for roasted spaghetti squash, creating naturally sweet, tender strands that are perfect for soaking up a rich, herb-infused marinara sauce. Bursting with vibrant flavors from garlic, onions, crushed tomatoes, and a medley of Italian spices, this dish is entirely free of added sugar and dairy, making it ideal for Whole30 enthusiasts or anyone seeking a healthier alternative. Ready in just over an hour, this comforting, gluten-free meal is perfect for busy weeknights or an elegant yet nutritious dinner. Garnish with fresh parsley for a bright, finishing touch and savor every nourishing bite!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 large Spaghetti squash
• 2 tablespoons Olive oil
• 1 medium, diced Onion
• 4 cloves, minced Garlic
• 28 ounces Crushed tomatoes (no added sugar)
• 2 tablespoons Tomato paste (no added sugar)
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.25 teaspoons Red pepper flakes
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons, chopped (optional) Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Using a sharp knife, carefully slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

Step 3

Drizzle 1 tablespoon of olive oil over the cut sides of the spaghetti squash, then season with a pinch of salt and black pepper.

Step 4

Place the squash halves cut-side down onto a baking sheet lined with parchment paper. Bake for 35-40 minutes, or until the squash is tender and easily shredded with a fork.

Step 5

While the squash bakes, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 6

Add the diced onion to the skillet and sauté for 4-5 minutes, or until soft and translucent.

Step 7

Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 8

Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer.

Step 9

Reduce the heat to low and let the marinara sauce simmer for 15-20 minutes, stirring occasionally. Adjust seasoning to taste.

Step 10

Once the spaghetti squash is done baking, use a fork to scrape out the flesh into spaghetti-like strands.

Step 11

Serve the spaghetti squash on plates or in bowls, topped with the marinara sauce.

Step 12

Garnish with fresh parsley, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2230.3g)

Amount per serving	% Daily Value*
Calories	1127.0

Total Fat 64.0g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 13.2g
Cholesterol 24mg	0%
Sodium 4103.8mg	0%
Total Carbohydrate 138.7g	0%
Dietary Fiber 31.6g	0%
Total Sugars 64.3g
Protein 19.2g	0%

Vitamin D 0IU	0%
Calcium 454.9mg	0%
Iron 9.7mg	0%
Potassium 3519.4mg	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: 47.7%

Protein: 6.4%

Carbs: 45.9%