Spaghetti Squash Marinara

I have loved spaghetti squash for years but after having it at Baco Mercat in downtown Los Angeles (and falling deeply in love) I have added it to our home's rotation.  While I usually do a simple dish with fresh herbs and fresh Parmesan, with the rainy weather, I was craving a heartier pasta dish.  This is what I came up with.


  • 1 medium spaghetti squash
  • 5 medium tomatoes chopped
  • 1/2 medium onion
  • 3 cloves of garlic chopped
  • olive oil
  • salt to taste
  • 2 cups fresh spinach
  • 2 tablespoons pine nuts
  • 4 fresh basil leaves
  • 1/2 teaspoon crushed red pepper flakes
  • Parmesan cheese to sprinkle


  1. Cut squash in half lengthwise and scrape out seeds.  Roast at 425 degrees for 35 minutes.
  2. While squash is roasting, chop onion and garlic and add to cast iron.  I really like this one.  Saute for five minutes or until translucent.
  3. Add tomatoes and saute on low for 20 minutes or until desired consistency. 
  4. Add spinach and continue to cook on low for an additional 5 minutes
  5. Add red pepper flakes and salt.
  6. Remove squash from the oven and allow to cool for five minutes.
  7. Add squash to the cast iron with the sauce.
  8. Each serving is topped with 1 chopped basil leaf, a sprinkle of Parmesan and 1/2 tablespoon pine nuts.

Enjoy with people you love.

Preparation time: 1 hour

Serves: 4