Looking for a satisfying, high-volume, macro-friendly, and super tasty meal? This Cottage Cheese Spaghetti Squash Marinara is exactly that! Pair it with some yummy meatballs or your favorite protein, and it’s sure to be a hit!
This Spaghetti Squash Marinara recipe was originally created for my weekly meal plan, but it’s just too good not to share!
What You Need to Make Spaghetti Squash Marinara
To make Spaghetti Squash Marinara, you just need a few simple ingredients that you can hopefully find at most grocery stores. If you have my weekly meal plan app, then you can even add it to your meal plan, click “get ingredients” and it’ll send all of the ingredients over to Walmart Pick-up for you! It’s like magic-but better, because FOOD!
Okay, here’s what you’ll need to make this tasty meal:
- Spaghetti Squash
- Jarred Marinara: I use Rao’s, so if you use a different one, just make sure the macros are the same, or it’ll change the final macros. No big deal, just something to keep in mind if the macros matter to you!
- Low-Fat Cottage Cheese: I use Good Culture in this one because it has really good macros and is less watery than my all-time fave Knudsen.
- Basil Paste
- Garlic: Frozen Dorot cubes are my forever favorite. If you can find them, a clove of garlic works too.
- Salt & Pepper
- Crushed Red Pepper Flakes
- Fresh Basil
After you’ve gathered all your ingredients, you can start cooking!
How to Cook Spaghetti Squash Marinara
This recipe doesn’t take very long to cook at all, but the longest part is cooking the spaghetti squash. You can cook the spaghetti squash however you prefer. Feel free to roast it, use your instant pot, or even microwave it!
How to Microwave Spaghetti Squash
For a recipe like this where I’m covering the spaghetti squash in marinara and adding flavor, I prefer to cook the spaghetti squash in the microwave for ease! To microwave spaghetti squash, 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 you are cooking a small spaghetti squash, reduce the time by a few minutes and cook until tender. Better to be under, rather than overdone! We don’t want mushy squash. Plus, if your squash is a little underdone, it can always cook a little more in the pan.
After cooking your spaghetti squash, cut it in half immediately on the short axis. Cutting immediately prevents it from continuing to steam inside. Next, scoop out the seedy middle. Let the squash cool while you make the sauce. (You can also do this part hours or even a few days in advance).
Making Marinara Sauce with Cottage Cheese
Next up, let’s talk about how to make the marinara sauce with cottage cheese! Grab your favorite blender, and blend the jarred marinara, cottage cheese, basil paste, garlic, salt, and pepper until it forms a creamy sauce.
Heat a large heavy-bottomed skillet or pot over medium heat with a spritz of olive oil spray. Use a fork to 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.
For some extra flavor, feel free to top the spaghetti squash marinara with optional parmesan cheese or ricotta (you’ll need to log this on your own). Enjoy immediately with your favorite protein. I love to stir some arugula into my serving as well.
If macros matter to you, then you’ll want to use your kitchen scale to weigh your parmesan cheese or ricotta, since it’s not included in the recipe. If you’re new to macros and want to know more, you can read my post on Macros 101 for a better understanding!
Is This Spaghetti Squash Marinara Gluten-Free and Dairy-Free?
While this recipe is gluten-free, it isn’t dairy-free. Of course, you can always switch out the cottage cheese for your favorite dairy-free alternative like dairy-free ricotta or dairy-free cream cheese. I have a few dairy-free alternatives that I love but keep in mind, that’ll likely change the macros.
Serving Suggestions
This spaghetti squash “pasta” is so cozy and comforting, you’ll just want to eat it straight out of the pan with sprinkled parm and some ricotta! But if you want it to be more of a meal, then I highly recommend adding some protein.
If you have the Lillie Eats Meal Plan, then you can make this spaghetti squash with one of my many macro-friendly meatball recipes like my turkey mushroom meatballs! Yum! Or if you have any of my cookbooks, then you can find meatball recipes in One More Time, Lillie Eats and Tells, and Planned.
I also have these Skinny Zucchini Turkey Meatballs on the blog! There are so many delicious options to choose from to add some protein to this squash. Of course, if you don’t have my meal plan subscription already, you can try out the first 7 days completely free!
Similar Recipes
Large, filling recipes that make me feel my best while still hitting my fitness goals are the BEST. I have so many recipes on my blog, in my cookbooks, and on my meal plan, that are super filling and delicious, while still being super macro-friendly. I like big portions, and I cannot lie.
Here are some of my favorite cozy, macro-friendly, and filling meals:
- Buffalo Chicken Spaghetti Squash Casserole
- Chicken Marinara
- Creamy Cauliflower Spaghetti Squash Casserole
- Skillet Zucchini Lasagna
- Baked Feta Spaghetti Squash
- Easy Lean Chili Mac
Whip up these cozy meals, pair them with a sizeable chunk of your fave crusty bread, and you have a filling, healthy meal that your whole family will LOVE!
Cottage Cheese Spaghetti Squash Marinara Recipe
If you’re ready for a yummy, delicious recipe that’s super easy to make and helps you meet your fitness goals, then this spaghetti squash marinara recipe is the PERFECT fit for you. If you make it, tag me or leave a review below! I love to see what you’re making.
And while this may go without saying, when you’re macro-counting, you can still eat delicious, veggie-packed food that your whole family can eat too! You don’t have to suffer from weird protein concoctions or be stuck making multiple meals for your family.
All of my meals are macro-friendly, packed with veggies, and something you can make for the whole family. Plus, they’re loaded into MyFitnessPal, Lose It, and Macros First for you. You can get access to my recipes from my weekly meal plan, any of my cookbooks, or even on Instagram!
Come hang out with me over on Instagram for all of my new favorite macro-friendly finds!
xo, Lillie
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read the full privacy policy here.
Cottage Cheese Spaghetti Squash Marinara
Ingredients
- 1 large spaghetti squash 869g cooked strands
- 2 cups Rao’s or favorite jarred marinara 480g
- 1 cup low-fat cottage cheese 220g
- 2 Tbsp. basil paste 30g
- 1 clove of garlic or frozen cube
- ¾ tsp. Kosher salt
- ⅛ tsp. Black pepper
- ⅛ tsp. Crushed red pepper flakes
- Fresh Basil for Topping
Instructions
- 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.
- 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).
- Blend together the jarred marinara, cottage cheese, basil paste, garlic, salt, and pepper until it forms a creamy sauce.
- 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.
- 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.
Notes
GF/DF: This recipe is naturally gluten-free but not dairy-free. You could swap the cottage cheese with your favorite dairy-free ricotta or cream cheese. Of course, the macros would change. I’m using Good Culture low-fat cottage cheese in this one. It’s great for cooking because it doesn’t have excess liquid, and the macros are better than my favorite (Knudsen!) For logging search: Lillie Eats and Tells Cottage Cheese Spaghetti Squash Marinara
Nutrition
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
The cottage cheese split on me and looked off. I’ll try again.
This is so fantastic. Super yummy. Followed the recipe except used fresh Basil. Added steamed veg and meatballs. Couldn’t get enough and am so glad there are leftovers!
I’m excited to make this! I love all your recipes! Seriously life changing!! Wanted to ask- does this reheat well or would it be watery reheated? Was thinking of making this for meal prep and wanted to see if you think that would work or if it’s better to be made and eaten on the same day?