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spaghetti squash with sauce

Spaghetti Squash with Marinara Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Liz Thomson
  • Prep Time: 15
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Dinner


This easy spaghetti squash recipe is topped with a delicious tomato sauce infused with fresh thyme!


  • 1 large spaghetti squash (about 3lbs)
  • 1/4 cup olive oil
  • 8 cloves garlic, peeled and thinly sliced
  • 1 28oz can whole tomatoes
  • 1 bundle of fresh thyme from Shenandoah Growers
  • 1 oz parmesan cheese (optional)


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Slice the spaghetti squash in half and scoop out the seeds using a spoon.
  3. Place the spaghetti squash cut side down on a baking sheet and bake for 30-40 minutes until soft.
  4. While the squash is cooking, make the marinara sauce.
  5. Heat the olive oil and garlic over low heat for 10 minutes.
  6. The garlic should be fragrant but not browned.
  7. Add the tomatoes and cook over medium-low heat for 15-20 minutes until the tomatoes begin to soften.
  8. Add a bundle of thyme to the pot and gently break apart the tomatoes with a wooden spoon.
  9. Cook for another 5 minutes to infuse the sauce with thyme, then set aside.
  10. Once the squash is cooked, let it cool slightly then use a fork to scrape the inside of the squash on to 4 separate plates. The fork will pull the squash into pasta-like strands.
  11. Top with sauce and sprinkle with parmesan cheese, if desired.