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BCfresh Spaghetti Squash Marinara

Kids will love this fun and healthy substitute for pasta that’s served with a simple marinara sauce flavoured with garlic and basil.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4


  • 1 BCfresh Spaghetti Squash
  • 2 tbsp 30 mL olive oil
  • 1/4 tsp 1 mL each salt and pepper

Marinara Sauce

  • 2 tbsp 30 mL olive oil
  • 1/3 cup 75 ml finely chopped onion
  • 2 cloves garlic minced
  • 2 tbsp 30 mL tomato paste
  • 2 1/2 cups 625 mL jarred passata (strained and puréed Italian tomatoes)
  • 1/4 tsp 1 mL each salt and pepper
  • 6 basil leaves torn
  • 1/4 cup 60 mL grated Parmesan cheese
  • 2 tbsp 30 mL chopped fresh parsley


  • Preheat oven to 400˚F (200˚C). Line baking sheet with parchment. Halve squash lengthwise and scrape out seeds. Drizzle cut sides with olive oil and season with salt and pepper. Place on prepared baking sheet; bake cut sides down for 45 minutes or until tender.
  • Using a fork, scrape out strands of spaghetti squash; squeeze gently to remove excess liquid. Transfer to serving platter.
  • Marinara Sauce: Meanwhile, in skillet, heat oil over medium heat; cook onion and garlic for 4 or 5 minutes or until tender. Stir in tomato paste; cook for 1 minute. Stir in passata, salt and pepper; bring to simmer. Simmer for 20 minutes or until slightly thickened. Stir in basil.
  • Spoon marinara sauce over spaghetti squash. Top with Parmesan and parsley.


For a hint of spice, add a pinch of hot pepper flakes to the marinara sauce.
Add your favourite meatballs to the marinara sauce for a healthy and delicious variation on spaghetti and meatballs.