Spaghetti Squash Marinara-A Classic Redone

Many of my favorite foods are pretty wheat-intensive, so going wheat-free has been hard in some ways. Spaghetti Marinara in particular has always been a fave of mine! My mom makes the most to-die-for version. I did find a great recipe on one of my favorite blogs, Feed Me Phoebe. Everything she does is amazing and I’ve never gotten a bad recipe there 🙂 One of my all time favorites are her black bean arepas. Find them here.

Just to tease you a little bit here’s the final product.


I actually didn’t take a ton of photos all the way through but I promise to do better in the future 🙂


1 Small Tub ricotta cheese

1 pound hamburger (or your meat of choice)

1 can spaghetti sauce

1 large spaghetti squash


We aren’t real big on baking spaghetti squash because it takes so durn long. We prep ours by chopping it in half and draping a damp paper towel over it in the microwave. We cook it four minutes face up (towel on top) and four minutes face down (towel on bottom). We do both sides separately so this takes about, well, 16 minutes to do.

Once you’ve cooked the squash, let it cool so you can handle it. Scoop out the seeds, throw ’em in the garbage.  Next you’ll want to scoop out all the squash “noodles”.  Stick these in a bowl with a pinch of salt and let it sit a moment.

We make our spaghetti sauce like we would any other day-a can of Ragu (unless I’m feeling super homemade then I do it from scratch), your choice of meat (turkey burger, hamburger, italian sausage, chorizo), any spices you may ant to add.  We’ve tried the spaghetti a number of ways and they’re all good.

Once your sauce is ready add all but one cup of it to the spaghetti squash in a large mixing bowl. Add half of a small tub of ricotta cheese and mix everything together well. Place this mix into a rectangular small-ish baking dish. Dot with the remaining ricotta and broil for 5 minutes (10 at high altitude).

Once that’s done just let it sit out for a little bit and then enjoy! Here’s our “after” photo 🙂



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