Step 1

You can cook the spaghetti squash using your favorite method (roast, instant pot, microwave, etc.) I choose to microwave for ease in a recipe like this! Simply poke the squash several times with a knife and microwave for 7 minutes. Rotate and microwave for another 4-7 minutes or until the skin is tender when you push on it. If using small spaghetti squash, reduce time by a few minutes, cooking until tender.

Step 2

Cut the squash in half immediately, on the short axis, so it won’t continue to steam inside, and scoop out the seedy middle. Let it cool while you make the sauce. (You can also do this part hours or even a few days in advance).

Step 3

Blend together the jarred marinara, cottage cheese, basil paste, garlic, salt, and pepper until it forms a creamy sauce.

Step 4

Heat a large heavy-bottomed skillet or pot over medium heat with a spritz of olive oil spray. Using a fork pull the “spaghetti” strands from the skin of the squash and add it to the hot pan. Pour the sauce over the top and toss well, cooking for just a couple of minutes before turning off the heat. Stir in a pinch of red pepper flakes (if you like heat), and lots of fresh basil.

Step 5

Top with optional (log your own) parmesan cheese or ricotta! Enjoy immediately with your favorite protein. I love to stir some arugula into my serving as well.