Mike's Spaghetti Squash & Marinara Sauce Recipe

Name: Mike's Spaghetti Squash & Marinara Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 can 12 oz Each: (1)Hunts Garlic & Herb Spaghetti Sauce And (1) Hunts Traditional Spaghetti Sauce; 2 tbsp Or 1/8 Cup Cabernet Sauvignon Wine; 1 can 8 oz Pitted Black Olives [halved]; 1 cup Celery With Leaves [chopped]; 2 large Fresh Tomatoes [chopped]; 1 cup Fresh Mushrooms [chopped]; 1/3 cup Each: Green Onion Tops & White Onions [chopped]; 1/3 cup Each: Green - Red - Yellow - Orange Bell Peppers [chopped]; 2 tbsp Each: Fresh Garlic - Fresh Parsley [chopped] Granulated Sugar; 2 tsp Fresh Coarse Black Pepper; 1 tsp Italian Seasoning; 1/2 tsp Each: Dried Basil - Oregeno - Red Pepper Flakes; 1 pinch Fennel Seeds; 1 large Bay Leaf; 1 Salt [to taste]; 2 3 lb Each Spaghetti Squashes [try to find those that can stand upright on their own on one end]; 1/4 tsp Baking Soda [optional-to remove any acidity in sauce]; 1 8 oz Tub: Shredded Parmesan Cheese [garnish]; 1 Bottle Dried Parsley [garnish]

Try this homemade Mike's Spaghetti Squash & Marinara Sauce recipe the whole family will love. Made with Garlic, Cabernet Sauvignon, Black Olives and Cel…

This Mike's Spaghetti Squash & Marinara Sauce relies on simple, everyday ingredients such as celery with leaves [chopped], fresh mushrooms [chopped], fresh coarse black pepper and italian seasoning. It comes together quickly and makes 4 servings, at about 464 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

2 can 12 oz Each: (1)Hunts Garlic & Herb Spaghetti Sauce And (1) Hunts Traditional Spaghetti Sauce
2 tbsp Or 1/8 Cup Cabernet Sauvignon Wine
1 can 8 oz Pitted Black Olives [halved]
1 cup Celery With Leaves [chopped]
2 large Fresh Tomatoes [chopped]
1 cup Fresh Mushrooms [chopped]
1/3 cup Each: Green Onion Tops & White Onions [chopped]
1/3 cup Each: Green - Red - Yellow - Orange Bell Peppers [chopped]
2 tbsp Each: Fresh Garlic - Fresh Parsley [chopped] Granulated Sugar
2 tsp Fresh Coarse Black Pepper
1 tsp Italian Seasoning
1/2 tsp Each: Dried Basil - Oregeno - Red Pepper Flakes
1 pinch Fennel Seeds
1 large Bay Leaf
1 Salt [to taste]
2 3 lb Each Spaghetti Squashes [try to find those that can stand upright on their own on one end]
1/4 tsp Baking Soda [optional-to remove any acidity in sauce]
1 8 oz Tub: Shredded Parmesan Cheese [garnish]
1 Bottle Dried Parsley [garnish]

1
Add everything in Spaghetti & Sauce section [except for the squash & parmesan cheese] and place in a large pot.
2
Simmer for 1 - 1-1/2 hours.
3
Chef's Note: Add the 1/4 tsp Baking Soda to bubbling sauce if your Marinara has a heavy acidic taste from the tomatoes.
4
Don't be alarmed if your sauce foams up a bit from the Baking Soda and slightly fades in color.
5
It will boil down and out quickly Ave return to normal.
6
Add an additional 1/4 teaspoon if you feel your sauce still needs it.
7
Heat oven to 350 and line a cookie sheet with tinfoil.
8
Cut each Spaghetti Squash evenly in half.
9
Clean out all seeds with a large spoon.
10
Spray each inside with butter spay Pam or regular Pam and sprinkle with Garlic Powder, Onion Powder, Italian Seasoning and Black Pepper.
11
Spray again to hold the seasonings on the squash.
12
Place each facedown on tinfoil and place in oven for 45-60 minutes depending upon the size of your squashes.
13
Bake until you can easily glide a knife through the squash.
14
Once fully baked, add a tablesppon of butter or olive oil and gently fork the insides out.
15
Dig deep into the flesh WITHOUT tearing the outer shell.
16
Repeat for each shell.
17
Once all Spaghetti Squash is fully pulled from the sides and the butter is mixed in, add some of your Marinara Sauce [no solids, just juices] to your strands and mix in as well.
18
There are two ways to serve these.
19
One, in the shell and the other, on a plate without the shell.
20
If you decide to serve in the shell, gently and carefully shave off the ends of your squash that cannot stand up on their own once fully baked.
21
Either way, ladle your sauce atop your Spaghetti Squash and serve immediately with Garlic Bread.
22
Garnish with Parmesan Cheese and Fresh or Dried Parsley.
23
Enjoy!

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 can 12 oz Each: (1)Hunts Garlic & Herb Spaghetti Sauce And (1) Hunts Traditional Spaghetti Sauce, 2 tbsp Or 1/8 Cup Cabernet Sauvignon Wine, 1 can 8 oz Pitted Black Olives [halved], 1 cup Celery With Leaves [chopped], and more.

Yes, Mike's Spaghetti Squash & Marinara Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
464 kcal
Category
Pasta & Noodles

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