Go Back
+ servings
A white bowl of spaghetti squash with meatballs and marinara sauce
Print Recipe
5 from 1 vote

Easy Spaghetti Squash Marinara

Make this meal your own by adding meatballs or ground beef, leaving it vegetarian, adding cheese or leaving it out, and even subbing out the spaghetti squash for pasta. All gluten free and migraine diet safe for Heal Your Headache. 
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dinner
Cuisine: Italian
Servings: 4 people
Calories: 41kcal
Author: Alicia


  • 1 3-4lb spaghetti squash or pasta
  • 1 jar Rao's Sensitive or Cucina Antica Garlic Marinara
  • 1 package Boursin garlic and herb cheese
  • Extra virgin olive oil
  • Kosher salt and pepper
  • Optional: meatballs or ground beef
  • Optional: fresh basil


  • Preheat oven to 425 degrees and cut the spaghetti squash in half. Scoop out the seeds from the middle and place on a baking sheet. Rub the cut side with olive oil and sprinkle with kosher salt and pepper. Place cut side down on the baking sheet and bake for roughly 50 minutes. 
  • While the spaghetti squash is cooking, either make or heat the meatballs or ground beef. If you're going vegetarian, just sit back and enjoy all this free time you have. In a medium saucepan, heat the marinara sauce over medium heat. Sometimes I like to jazz up my sauce with a shallot or oregano, but this isn't required. If you're using meatballs, add them here and simmer them till everything is warmed together.
  • When the spaghetti squash is finished. Allow to cool and bit and scrape the inside with a fork to produce the "strands". Place into individual bowls, top with heated sauce. If using, sprinkle a little bit of boursin on top (however much you'd like) and fresh basil. Enjoy! 


Calories: 41kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 891mg | Potassium: 563mg | Fiber: 3g | Sugar: 7g | Vitamin A: 736IU | Vitamin C: 12mg | Calcium: 22mg | Iron: 2mg