Spaghetti Squash with Garlicky Marinara


This dish is my new addiction. (Finally, a healthy addiction!) I seriously cannot stop craving/eating it. I’m not ashamed to admit that we’ve eaten it three times this week. It is so simple and easy to prepare, yet absurdly satisfying. And I’m not the only one who’s hooked; my whole family agrees–including my 3-year-old son!
Here’s how to make it:


1 spaghetti squash (choose whatever size will work best for you portion-wise)1 jar of your favorite tomato sauce (if you’re lazy, like me, or you can make your own from scratch)
6-8 cloves of garlic, minced
1-2 Tbsp olive oil
fresh basil
sea salt and pepper (to taste)


Wash the spaghetti squash and slice it in half. Use a spoon to scoop out the seeds and stringy bits in the middle. Then brush on some olive oil, sea salt, and pepper and place the two halves face down, side by side, on a baking dish (I use a large glass dish).

Bake at 375 degrees F for 30-40 minutes. You may need to adjust the time and/or temperature based on your oven and the size of your squash, but this generally works for me.

Remove the squash from the oven and allow it to cool slightly.


Use a fork to gently scrape the sides of the squash, releasing all of the yummy spaghetti-looking strands. This is my favorite part of working with spaghetti squash–it’s like magic!



Saute the minced garlic in olive oil in a cast iron skillet, then add your favorite pasta sauce and season with salt, pepper, etc. Next, dump in your “spaghetti” and stir it into the sauce.



Transfer to a serving bowl and sprinkle some fresh basil (or other herbs of your choosing) on top.

This is a flavorful dish that tastes delicious either warm or cold, so if you have any leftovers, I encourage you to try it cold the next day and see which one you like best. I still cannot decide–I think it tastes amazing both ways. Enjoy! 🙂



About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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