If it’s hard to believe, this was only the second time I cooked with spaghetti squash—and I can’t believe I waited so long. It’s a wonderfully versatile vegetable that makes a nutrient-dense, low-carb, naturally gluten-free alternative to traditional spaghetti noodles.
In this recipe the squash is served with sliced mushrooms and marinara sauce spooned over the shredded strands, but you can pair it with any sauce you enjoy. Pesto, a bright tomato sauce, a garlicky broccoli sauce, or a rich meat sauce would all work beautifully. You can also toss the strands with sun-dried tomatoes, caramelized onions, and feta for a heartier, Mediterranean-style dish.
To make the meal feel complete, I serve each portion with chili oil tomato garlic bread made from a sliced French baguette. The chili oil is incredibly simple: warm olive oil gently with red pepper flakes for a few minutes until the oil is fragrant, then let it cool. You can infuse additional herbs into the oil if you like—fresh basil, oregano, or thyme add subtle herbaceous notes.
Making the chili oil only takes a few minutes, and it keeps in the refrigerator for several days if you don’t use it right away. For the garlic bread, roast or gently pan-roast whole garlic cloves until soft, mash them into a paste, mix with a couple of tablespoons of the chili oil, and brush the mixture over the halved baguette. Top with sliced tomatoes and plenty of shredded parmesan, then broil briefly until the cheese is bubbly and golden.
The spaghetti squash itself takes about 40 minutes to roast in the oven, depending on size. When it’s cooked, the interior pulls apart easily into spaghetti-like strands that carry sauce beautifully. While the squash roasts, you’ll have plenty of time to prepare the mushrooms, warm your sauce, and assemble the baguette for broiling.
The finished plate is a satisfying balance: a bowl of tender, sauced squash that reads like a comforting pasta, and a crisp, cheesy baguette that provides contrast and indulgence. The garlic, chili oil, and tomato make the bread irresistibly savory, and the parmesan melts into little pockets of richness.
Melty parmesan plus fresh tomatoes, chile oil, garlic, and crusty bread equals one of the best garlic breads you can make at home—big flavor with surprisingly little fuss.
Spaghetti Squash Marinara with Chili Oil Tomato Garlic Bread
5 from 1 review
- Author: Raquel Smith
- Total Time: 1 hour
- Yield: 2 servings
Description
This veggie-forward twist on classic spaghetti marinara uses roasted spaghetti squash in place of pasta and pairs it with warm, cheesy chili oil tomato garlic bread. It’s comforting, colorful, and easy to prepare—perfect for a weeknight dinner or a lighter weekend meal.
Ingredients
- 4 garlic cloves, with skins on
- 1/2 teaspoon red chili flakes
- 1/4 cup olive oil
- 8 ounces button mushrooms, sliced
- 12 ounces marinara sauce (about 1/2 of a 24-ounce jar)
- 1/2 baguette, sliced in half lengthwise
- 3 small tomatoes, sliced
- 1 cup shredded parmesan cheese
- 1 spaghetti squash, cooked and shredded
Instructions
- Set a heavy dry skillet over medium-high heat. Add the garlic and cook, turning every few minutes, until the cloves are blackened in spots and soft, about 10 minutes. Remove from the pan and let cool slightly.
- Place the red pepper flakes and the olive oil in a small saucepan. Warm over medium-low heat for 2–3 minutes, until the oil becomes fragrant. If the flakes brown or the oil smokes, remove the pan from heat and discard the attempt; start again at a lower temperature.
- Combine the sliced mushrooms and marinara sauce in a medium pot and heat over medium-low just until warmed through and the mushrooms are tender.
- Turn on your oven’s broiler and arrange a rack a few inches below the broiler element.
- Peel the cooked garlic cloves from their skins and mash or press them into a small bowl. Add 2 tablespoons of the cooled chili oil and stir to combine. Use a pastry brush to spread the mixture evenly over the cut surfaces of the baguette halves, distributing the garlic as evenly as possible.
- Arrange tomato slices over the oiled bread, then scatter the shredded parmesan on top. Broil the baguette halves for about 5 minutes, or until the cheese has melted and developed golden-brown spots—watch closely so it doesn’t burn.
- Divide the shredded spaghetti squash between bowls, spoon the mushroom-marinara mixture over the top, and serve with the broiled garlic bread alongside.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Italian
- Method: Baking / Stovetop
- Cuisine: Dinner
Balance Those Carbs
This is a satisfying meal because it allows you to enjoy the familiar pairing of “pasta” and bread without overdoing the carbs. The baguette provides that indulgent, crispy-cheesy element, while the spaghetti squash is a lighter base that soaks up sauce and flavors. If you’re watching portions or cutting back on refined carbs, this swap can make classic comfort food feel lighter and more vegetable-forward.
There’s something wonderfully satisfying about a plate that looks and tastes indulgent but leans mostly on vegetables. If you enjoy baking, try serving this with homemade bread for an even more special meal. Otherwise, a store-bought baguette works beautifully—just be sure to broil it briefly so the crust is crisp and the cheese melts to a golden finish.
Enjoy your spaghetti squash marinara and that irresistible chili oil tomato garlic bread—it’s an easy, delicious way to enjoy a hearty dinner without going overboard on carbs.
Photos by Raquel Smith. Originally published October 29, 2015. Last updated August 19, 2022. Nutritional information is an approximation and not a substitute for professional advice.