Creamy Balsamic Marinara Spaghetti Squash

Let me introduce you to a dish that tastes indulgent but is secretly super cheap, healthy, and easy to make—Creamy Balsamic Marinara Spaghetti Squash. It has this rich, tangy sauce that hugs every strand of roasted spaghetti squash, turning a humble vegetable into something truly crave-worthy.

Whether you're feeding a crowd or just yourself, this is a simple but elegant meal that feels and smells a bit decadent. And it’s budget-friendliness will cause your heart and wallet to sing.

Here’s how to whip it up:

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Creamy Balsamic Marinara Spaghetti Squash Recipe (makes about 4-6 servings)

Ingredients:

• 2 spaghetti squash, halved lengthwise
• Olive oil, for brushing
• Salt, for dusting
• 2 tbsp olive oil
• 3 garlic cloves, minced
• ¼ red onion, finely chopped
• 1 tsp dried rosemary
• ½ tsp oregano 
• ½ tsp Italian seasoning
• 2 tsp balsamic vinegar
• 1 (15 oz) can tomato sauce
• ½ cup cottage cheese
• ½ cup frozen spinach
• Parmesan cheese for garnish (optional)

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Instructions:

1. Roast the Spaghetti Squash:

   • Preheat your oven to 400°F.
   • Cut the spaghetti squash in half lengthwise and scoop out the seedy inside bits.
   • Brush the inside of each half with olive oil and sprinkle with a bit of salt.
   • Place the squash halves open side up on a cookie sheet.
   • Roast for about 45 minutes, or until you can easily pull away the strands with a fork.

2. Make the Creamy Balsamic Marinara Sauce:

   • While the squash is roasting, heat olive oil over medium heat in a pan.
   • Add the minced garlic, chopped red onion, rosemary, oregano, Italian seasoning, and a few pinches of salt. Sauté until the onions are tender.
   • Stir in the balsamic vinegar.
   • Pour in the can of tomato sauce and add the cottage cheese.
   • Whisk gently until the cheese melts and blends into the sauce, giving it that creamy texture.
   • Add the frozen spinach, stir, and bring the sauce back to a gentle boil. Simmer for another minute or so.

3. Assemble the Dish:

   • Use a fork to pull the roasted squash strands from their shells.
   • Plate the spaghetti squash and top generously with the sauce.
   • Sprinkle with Parmesan cheese if desired.

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Why I Love This Recipe:

Honestly, when I made this the other day, I didn't know how my husband would feel about it, but he absolutely loved it. Even though it's vegetarian, it’s just SO good and also really filling, and it comes together with basic, affordable ingredients. The balsamic vinegar gives it this subtle tang that makes everything feel just a bit fancy.

So if you're looking for a dinner that's decadent but guilt-free, this Creamy Balsamic Marinara Spaghetti Squash might just be your new go-to.

What are your favorite ways to use spaghetti squash? Let me know in the comments—I’m always up for more ideas!