Skip to main content

Trout and Spaghetti Squash with Fresh Garden Marinara

Trout and Spaghetti Squash with Fresh Garden Marinara
  • Prep: 15 minutes
  • Cook: 45 Minutes
  • Serves: 2-3
A healthy, fall meal featuring Idaho-grown spaghetti squash with a fresh local tomato sauce and Idaho trout. Recipe by Chef Kirt Martin  Adapted from Kirt’s Kitchen

Categorized: Entrées


For the squash:
  • 1 large Idaho spaghetti squash
  • 1 tbsp coconut oil


For the trout:
  • 2 Idaho trout, filleted
  • 1 tbsp coconut oil
  • 1 tsp garlic powder


For the sauce:
  • 2 tbsp coconut oil
  • 1 tsp Idaho butter
  • 1 cup Idaho mushrooms, sliced
  • 1/4 cup leek, sliced
  • 1/4 cup bell pepper, diced
  • 1 tbsp shallot, chopped
  • 1/4 tsp garlic, minced
  • 2 tbsp red burgundy wine
  • 2 tbsp chicken stock
  • 2 1/2 cup ripe plum Idaho tomatoes, chopped
  • 1/4 tsp oregano, dry
  • 1/2 tsp rosemary, chopped
  • 1 tbsp Idaho basil, chopped
  • 1/4 tsp tarragon, chopped
  • 1/4 tsp thyme, chopped
  • 1/4 tsp sea salt
  • 1/8 tsp fresh ground pepper
  • 2 tbsp capers, chopped
  • 1 1/2 tsp fresh lemon juice
  • 1 tbsp green onion, thinly sliced
  • 1 tsp flat leaf parsley, chopped
  • Parmesan cheese for topping
  • Prep for squash – 3 mins
  • Bake time for the spaghetti squash – 30-45 mins
  • Prep for sauce – 10-12 mins
  • Cook time for the trout – 10 mins
  • Cook time for the sauce – 10-12 mins (this will come together quickly)


  • Pre-heat oven to 350-375 degrees F.

  • Cut the spaghetti squash length-wise and rub with 1/2 tbsp of coconut oil on each side. Place the squash, flesh side down on a baking pan and put in the oven for 30-45 minutes. (Cooking time will vary depending on size of squash and oven.)

  • While squash is in the oven prepare ingredients for sauce then cook the trout.

  • In a large skillet, melt 1 tbsp coconut oil on the stove on medium heat. Add the trout and cook for about 5 minutes on each side or until done all the way through. (Test trout by cutting with spatula. It is done when fish is white all the way through and flaky.)

  • Once cooked all the way through, remove trout from pan, cover and set aside.

  • Using the same pan, add remaining tbsp of coconut oil and butter to pan over medium-high heat.

  • Saute the mushrooms until browned, then add garlic, leek and shallot and cook until translucent (approx 3 mins).

  • De-glaze the pan with red wine and chicken stock. Continue to cook to reduce the liquid volume by half.

  • Add the plum tomatoes and herbs – cook for 2 minutes – then add the green onion, salt, pepper and lemon juice until the sauce is warmed through to serving temperature. Remove from heat and cover to keep warm.

  • Remove spaghetti squash from oven – test the squash by piercing the flesh with a fork and pulling slightly. When squash is ready it will be tender and pull from the skin easily and resemble spaghetti noodles.

  • Scrape squash from the skin using a fork or scraping tool. (If only serving 2 people, you can leave the flesh inside of the skin and use it as a bowl, or scrape the flesh out and transfer squash to a plate or larger bowl)

  • Once plated, top the squash with the fresh sauce and trout and Parmesan cheese. Garnish with Italian flat leaf parsley.