Margherita Spaghetti Squash

Margherita Spaghetti Squash is one of those things that I make for myself often and almost seems too simple to create an entire blog post about BUT this is EXACTLY what made CleanFoodCrush so popular from the start.

SIMPLE, non-fussy, whole-food recipes made from easy-to-find ingredients, completely packed with flavor!

You’ll only need a few minutes for actual hands-on time here, then you can go do something else while your squash is roasting – no need to babysit anything.

Couldn’t be easier for a weeknight meal, so if you have not tried cooking spaghetti squash at home yet, let this be your nudge to give it a go!

Are you suddenly craving hot, hearty Margherita inspired flavors with just the right amount of melty cheese? Make this for yourself tonight and savor every single delectable bite!

Spaghetti squash is TRULY one of my favorite comfort foods! I’ve always enjoyed it, but as the years go by, it’s something I try to include weekly during the colder months.

Spaghetti squash is a satisfying and nourishing lower carb “vessel” for any type of creamy sauce, marinara sauce, meat sauce, buttery herb sauce, or melted cheese you may be craving! It’s quite easy to dress this squash in something simple to create a nutritious meal. Top it just as you would noodles and ENJOY!

This winter squash gets the “most creative” award in the squash family because when it’s cooked, the flesh turns into delicious noodle-y strands.

It’s low in calories, high in fiber, and contains lots of vitamin C, B vitamins, and antioxidants — and makes for a super delicious (and healthy!) alternative to pasta.

It can seem a little intimidating the first time you make it, but it’s actually very simple.

Just slice it in half lengthwise (the hardest part of the prep), scoop out the seeds, drizzle each half with oil, and season with sea salt.

Place your squash halves cut side down on a baking sheet and roast in the oven at 425 degrees F for 30-40 minutes depending on the size of your squash. If your squash is very large, it may be as long as 50 minutes or so, but don’t let the squash overcook.

Remove from the oven and let cool for a few minutes before scraping out the strands with a fork. Serve with your favorite sauce. YUM!
How often do you eat spaghetti squash?

REFERENCE:

HealthLine

CleanFoodCrush

Use a high-quality marinara sauce:
You can use the brand of your choice.

When shopping for store bought marinara sauce:
I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but we don’t need added sugar in the ingredients list.)
I REALLY prefer sauce in glass jars – much better flavor and no leaching from cans.
A good marinara sauce contains just a few simple ingredients such as tomatoes, garlic, and herbs. Splurge on the high-quality sauce when you can, because your dish will taste exactly like the sauce you use.

Quick Homemade Marinara:

Here are a few more of my go-to spaghetti squash recipes

Simple Spaghetti Squash Skillet

Bolognese Stuffed Spaghetti Squash for Clean Eating Pasta Night!

Fresh Pesto Spaghetti Squash Skillet w/ Sun-dried Tomatoes

Spaghetti Squash tossed with Fresh Basil Pesto

This Buffalo Chicken Stuffed Spaghetti Squash 

2 servings

Ingredients:

• 1 whole large/medium spaghetti squash
• 1 tbsp olive oil or avocado oil
• sea salt and ground pepper, to taste
• 1 Tbsp Italian seasoning
• 1/2 tsp garlic powder, or freshly minced garlic
• ½ tsp crushed red pepper flakes, or to taste
• 1 cup marinara sauce of choice
• 1/3 cup freshly shredded mozzarella cheese
• 2 Tbsps freshly shredded parmesan cheese
• fresh basil, to garnish

Instructions:

Preheat your oven to 425 F and line a baking sheet with parchment paper for easy cleanup afterwards.

Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place, cut side up, on your baking sheet.

Brush both insides lightly with oil and season lightly with sea salt and pepper. Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.

Once the squash is finished roasting, remove from the oven and carefully flip them back up like a boat. Use a fork to lightly scrape and loosen the ‘spaghetti’ strands from the inside of each squash.

Sprinkle evenly with your Italian seasoning, garlic, and crushed pepper flakes. Add 1/2 cup of marinara sauce into each squash boat and top evenly with mozzarella.

Sprinkle each with 1 Tablespoon of parmesan cheese. Return to the oven, and roast for 10-15 minutes, or until the cheese is melted and begins to brown.

Allow to cool for a few minutes, then garnish with fresh basil and serve.
Rachel

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