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QEEP Cooking: Maggie Q's Spaghetti Squash & Easy Marinara

QEEP Cooking: Maggie Q's Spaghetti Squash & Easy Marinara

I love spaghetti squash. It's like magic the way it scoops out like spaghetti once you roast it. It's the perfect replacement for pasta if you're on a low-carb diet. It's also lower in calories and high in fiber and other nutrients.

I like to pair it with an easy marinara that you can make in a couple of minutes. While I keep it vegan, you can add whatever protein you like.

Check out my recipe and video, below. And QEEP COOKING!


Maggie Q's Spaghetti Squash & Easy Marinara



  • 2 Spaghetti Squash, sliced in half
  • Drizzle of Olive Oil
  • Pinch of Salt

  Marinara Sauce:
  • 28 oz can stewed tomatoes, drained
  • 6 oz can tomato paste
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 2 cloves minced garlic
  • 1 tsp salt
  • 1 heaping Tbs fresh parsley

  1. Preheat oven to 400°.
  2. Cut squash in half with a pointy knife. Remove seeds into a bowl to roast later. Rub oil all over the squash. Sprinkle salt on top. Bake for 60-70 minutes.
  3. Add all the ingredients for marinara sauce into a food processor or blender. Mix until blended.
  4. Take squash out of oven, making sure flesh pulls away from skin. Use a fork to scrape out the "spaghetti" into a large bowl.
  5. Mix spaghetti with marinara sauce and warm through on the stove.
  6. Optional toppings: roasted squash seeds, parmesan, fresh parsley.

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