Baked Spaghetti Squash with Spinato’s Basilico Marinara

Serving Size

{ 8 }


  • 1 (5-7) lb spaghetti squash
  • 2 tbsp olive oil
  • 2/3 cup chopped onions
  • 1 tsp minced garlic
  • 1lb ground beef or chicken
  • Pinch red pepper flakes
  • Pinch oregano
  • 14.5oz can diced tomatoes
  • 1 24oz jar Spinato’s Basilico Marinara
  • 3/4 cup parmesan cheese
  • 1 cup + 2 tbsp mozzarella cheese
  • Salt & pepper to taste


  • Cut squash length wise and clean out center. Lay cut side down in 8×11 glass baking pan. Fill pan with water ½ inch from the top and microwave for 15 min or until tender. With a fork scrape out all the spaghetti squash and set to the side.
  • Heat a large pan (medium-high heat) with 2 tbsp of olive oil, add onions and sauté for 2 minutes, add garlic and sauté for a minute longer. Add ground beef or chicken, salt & pepper, crushed red Pepper flakes and oregano and cook until browned.
  • Add canned tomatoes, 1/4 cup parmesan cheese (reserving ½ cup for topping). 2 tbsp of mozzarella (reserving 1 cup for topping) and 1 jar of Spinato’s Basilico Marinara and add to pan)
  • Place spaghetti squash and ingredients in a 13 x 9 x 2 greased baking dish. Top with remaining ½ cup of parmesan cheese and cup of mozzarella cheese. Spinkle with oregano and bake at 350⁰ F for 10 minutes then broil for 2 minutes.

Serve and enjoy!

Pairs well with:

Chianti Wine
Red Zinfandel