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Spaghetti Squash with Mushroom Marinara Sauce

This post is sponsored by Mezzetta, but the content and opinions expressed here are my own.

See how easy it is to create a hearty low-carb meal using spaghetti squash.

We love cooking with our cast-iron skillets. It just seems as if everything tastes better prepared in cast-iron. One of our weekly favorites is Spaghetti Squash Mushroom Marinara or what we call ‘sketti squash. When we first started making this the kids wanted it served on pasta and would pick out the mushrooms, but it didn’t take them long to enjoy it as prepared. See how simple it is to create below. I even put together a video of the steps.

We always make this recipe with a jar of spaghetti sauce. We’ve tried several brands, but our favorite is Mezzetta® Marinara. The rich flavor is the perfect companion to our spaghetti squash or any pasta. All Mezzetta® Marinara sauces are made with the world’s best San Marzano tomatoes. The 6 flavors available are Italian Plum Tomato, Whole Garlic & Sweet Basil, Caramelized Onion & Butter, Calabrian Chili & Garlic, Truffle, Porcini & Cream, and Parmigiano Reggiano. They also carry Pizza Sauce.

Spaghetti Squash Mushroom Marinara Recipe

Doesn’t that look amazing? We love it so much that we eat it every week.
Spaghetti Squash with Mushroom Mezzetta Marinara Sauce Recipe - Try this easy but hearty low-carb vegetarian meal using spaghetti squash and jarred marinara sauce. Spaghetti Squash Mushroom Marinara is delicious! #lowcarb #squash #marinara #mushroom #spaghetti

Yield: 6

Spaghetti Squash with Mushroom Sauce

Spaghetti Squash with Mushroom Sauce

Create this tasty vegetarian spaghetti dish that will have your family asking for more!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 45 minutes


  • 2 tablespoons olive oil
  • 2-3 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 cup fresh spinach
  • 1 jar Mezzetta® Marinara - Italian Plum Tomato
  • 2 tablespoons olive oil
  • 2-3 cloves garlic, minced
  • prepared spaghetti squash
  • 1/4 cup Asiago cheese


  1. Prepare the spaghetti sauce by cooking in an oven, microwave, or slow cooker.
  2. In a medium cast-iron skillet, heat 2 tablespoons olive oil.
  3. Add 2-3 cloves of minced garlic and saute.
  4. Add 1 cup of sliced mushrooms and saute until tender.
  5. Add 1 cup of fresh spinach and saute until tender.
  6. Pour in 1 jar of Mezzetta® Marinara - Italian Plum Tomato and stir until heated.
  7. Set the sauce aside and prepare the squash.
  8. In a large cast-iron skillet, heat 2 tablespoons olive oil.
  9. Add 2-3 cloves of minced garlic and saute.
  10. Add in the prepared spaghetti squash and saute until it begins to get a little brown color on it.
  11. Shred the Asiago cheese over the top of the spaghetti squash.
  12. Place some spaghetti squash on a plate.
  13. Spoon the spaghetti sauce over the squash.
  14. Top with a little more Asiago cheese.
  15. Serve and enjoy!

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 262Total Fat: 28gSaturated Fat: 3gSodium: 27mgCarbohydrates: 3gSugar: 2gProtein: 3g

Did you make this recipe?

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Wednesday 24th of August 2016

Don't you love it? All you can eat with much fewer carbs?

Thanks for sharing, Linda

Diana Rambles

Thursday 25th of August 2016

Yes! We try to stick to a fewer carb diet. I used to say low carb, but then felt like I failed. Now we focus on fewer, and then don't feel bad when a special treat comes along. I would TOTALLY fail if I ate your cakes!! lol!


Wednesday 24th of August 2016

This looks like such a great dish and pretty healthy too! Spaghetti squash is a great substitute for heavy pasta!

Diana Rambles

Thursday 25th of August 2016

Yes! I've slowly converted my pasta lovers to this lighter option. Thanks for stopping by, Kirsten! Your recipe looks great too!

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