Spaghetti (Squash) Sandwiches
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Course: Entree
Servings: 4
Author: Alissa
For the Sandwiches
  • 1 medium spaghetti squash about 4 lbs.
  • 2-3 cups marinara sauce
  • 4-6 inch sandwich rolls or 1 baguette broken into 6 inch sections
For the Cashew Parmesan (Optional)
Roast the Spaghetti Squash
  1. Preheat oven to 375°.
  2. Poke a few holes in the spaghetti squash and bake until easily penetrated with a knife, about 1 hour.
  3. Remove from oven and allow to cool.
Prepare the Cashew Parmesan
  1. Begin while your spaghetti squash cools. Lower oven temperature to 350°.
  2. Place ingredients into food processor and pulse until finely ground.
  3. Arrange in an even layer on baking sheet. Bake until slightly browned, about 3-5 minutes.
  4. Remove from oven and allow to cool.
Prepare the Sandwiches
  1. Cut the top off of spaghetti squash, then cut in half, lengthwise.
  2. Remove seeds from half of your squash. Use a fork to scrape out the inner pulp, creating a bunch of spaghetti-like strands. Transfer strands to a bowl.
  3. Place marinara sauce in a small saucepan over low heat. Stir and cook until just heated through. Add to spaghetti squash and mix well.
  4. Divide spaghetti squash among rolls and top with cashew Parmesan.
Recipe Notes

This recipe only uses half of your spaghetti squash. If you're able to find a small squash (2 pounds-ish), feel free to use it, keeping in mind that you may need to shorten the cook time. Alternatively, wrap up your spare squash half and store for later. It will keep for 2-3 days in the refrigerator.
Feel free to heat the sauce in the microwave, or not at all, if that's your thing.