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Horizontal close-up image of bread topped with cheese, tomato slices, and fresh herbs.

Spaghetti Squash Marinara with Chili Oil Tomato Garlic Bread

  • Author: Raquel Smith
  • Total Time: 1 hour
  • Yield: 2 servings 1x


For our veggie twist on spaghetti marinara, we use spaghetti squash instead of pasta, served with cheesy chili oil tomato garlic bread.


  • 4 garlic cloves, with skins on
  • 1/2 teaspoon red chili flakes
  • 1/4 cup olive oil
  • 8 ounces button mushrooms, sliced
  • 1/2 (12 ounces) 24-ounce jar marinara sauce
  • 1/2 baguette, sliced in half lengthwise
  • 3 small tomatoes, sliced
  • 1 cup shredded parmesan cheese
  • 1 spaghetti squash, cooked and shredded


  1. Set a heavy dry skillet over medium-high heat. Add the garlic and cook, turning every few minutes, until blackened in spots and fairly soft, about 10 minutes. Remove and let cool.
  2. Place the red pepper flakes and the olive oil in a small saucepan. Set over medium-low heat and cook until it starts to become fragrant, just 2-3 minutes. If the flakes turn brown and it starts to smoke, you’ve gone too far – you’ll need to start over. Remove from the heat and let cool.
  3. Combine the sliced mushrooms and marinara sauce in a medium pot and heat over medium-low until heated through.
  4. Turn on your oven’s broiler.
  5. Peel and press the garlic cloves into a small bowl. Add 2 tablespoons of the chili oil. Mix together. Use a pastry brush to evenly brush over the sliced baguette. Distribute the garlic as well as you can.
  6. Top the oiled baguette halves with slices of tomato, then with parmesan cheese. Broil 5 minutes, or until the cheese is melted and golden brown in spots.
  7. Serve the spaghetti squash topped with the marinara sauce with the baguette on the side.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Italian
  • Method: Baking/Stovetop
  • Cuisine: Dinner

Keywords: spaghetti squash, garlic bread, tomatoes, cheese, garlic, chili