Cook what you grow
Roasted Spaghetti Squash Marinara
Spaghetti squash roasted until the flesh rakes into tender strands, topped with a garlicky fresh-tomato marinara, torn basil, and parmesan: the garden's own pasta night.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 2 small spaghetti squash, halved lengthwise, seeds scooped out · 2 to 3 pounds each; one half per person
- 4 cloves garlic, thinly sliced
- 2 lb ripe tomatoes, cored and chopped · or one 28-oz can crushed tomatoes in the off-season
- ½ cup fresh basil, leaves torn
From the pantry
- 3 tbsp olive oil · divided
- 2 tbsp tomato paste
- ¼ tsp red pepper flakes (optional)
- ½ cup parmesan, grated · for serving
- salt · to taste
- black pepper