Simple homemade marinara sauce with a hint of fresh thyme is a great match for spaghetti squash. It has a lot of fresh flavor and is simple to create.

Though I’d never give up “real” pasta, I believe my favourite alternative to vegan noodles is spaghetti squash. Spaghetti squash noodles are superior to zucchini and sweet potato noodles, but I’ve tried both. It’s a simple one to begin with if you’ve never tried it. A spiralizer or other specialized tools are not required.

How to cook spaghetti squash 

1. Microwave method: Cut your spaghetti squash in half and use a spoon to scoop out the seeds. Place the squash cut side down on a large microwave-safe plate. Add a few teaspoons of water to the bottom of the plate and microwave on high for 10 minutes. Remove from the microwave, let cool slightly, then use a fork to scrape out the strands.
2. Oven method: Cut your spaghetti squash in half, very carefully. Transfer the halves, cut side down, to a large baking sheet after scooping out the seeds. Bake for 20 to 25 minutes at 400 degrees until tender. Allow to cool somewhat, then scrape out the strands with a fork.
3. Instant Pot method: You can actually cook spaghetti squash in an Instant Pot which is quick and easy! Check out the blog post for the full instructions.

As for the sauce, it’s nearly as simple. For years, I’ve opened jar after jar of pasta sauce, never even thinking about making my own. One of my favourite pasta sauces is so delicious, and yet when I looked at the label, I realized the ingredients were things I already had in my kitchen. This simple marinara sauce is made with just a few pantry staples, but you’ll be amazed at the flavour!

I added a bundle of organic thyme from Shenandoah Growers, a local farm here in Virginia, which I got at Walmart, to give this marinara sauce a bit more depth. The way Walmart has stocked its produce department to highlight regional producers from Virginia has impressed me. They’re working to increase the availability of local goods, so it’s good to see items like this Harrisonburg, Virginia thyme on the shelf!

Spaghetti Squash with Marinara Sauce

•  Prep Time: 15  
• Cook Time: 1 hour 5 minutes  
• Total Time: 1 hour 20 minutes
• Yield: 4 1x  
• Category: Dinner 
•  Method: Baking  
• Cuisine: Dinner

Description:

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

Ingredients:

Scale 1x 2x 3x

• 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)

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Cut the spaghetti squash in half, then use a spoon to remove the seeds.
3. Bake the spaghetti squash, cut side down, for 30-40 minutes, or until tender.
4. While the squash is cooking, make the marinara sauce.
5. For ten minutes, gently warm the garlic and olive oil together.
6. While fragrant, the garlic shouldn’t be burnt.
7. When the tomatoes start to soften, add them and simmer over medium-low heat for 15 to 20 minutes.
8. Toss in a handful of thyme and use a wooden spoon to gently smash the tomatoes.
9. To infuse the sauce with thyme, cook for an additional five minutes and set aside.
10. After the squash is cooked, allow it to cool slightly before scraping the insides onto four different plates with a fork. Squash will be pulled into pasta-like strands by the fork.
11. If desired, add more sauce and parmesan cheese on top.

Nutrition Fact:

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