Spaghetti Squash with Light Marinara Sauce

6servings
Spaghetti Squash with Light Marinara Sauce

How to Make Spaghetti Squash with Light Marinara Sauce

Spaghetti squash is simple to cook and makes a great lower-carb substitute for pasta. It’s perfect for a winter day when the kids are out of school on winter vacation.

6servings
1/6 of recipe
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Step-By-Step Instructions:

  1. Pierce spaghetti squash with a fork in several places and place in microwave on high until skin is soft, approximately 10-15 minutes. Let cool.
  2. While squash is cooking, combine all marinara ingredients in a medium-sized bowl except basil leaves.
  3. Tear basil leaves and add to tomato mixture.
  4. Cut squash in half and make “spaghetti.” Using a fork, pull out individual strands of “spaghetti.” Toss spaghetti squash with olive oil and Parmigiano-Reggiano cheese.
  5. Place squash in a pie plate. Top with light marinara and a sprinkling of Parmigiano-Reggiano cheese.
  6. Serve over cooked spaghetti squash.
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Nutrition facts

6 Servings

  • Serving Size
    1/6 of recipe
  • Amount per serving Calories 95
  • Total Fat 5g
    • Saturated Fat 1g
    • Trans Fats 0g
  • Cholesterol 0mg
  • Sodium 225mg
  • Total Carbohydrate 12g
    • Dietary Fiber 3g
    • Total Sugars 6g
    • Added Sugars 0g
  • Protein 2g
  • Potassium 485mg
  • Phosphorous 0mg
Ingredients
medium spaghetti squash (2-lb, washed)
1
Extra Virgin Olive Oil
1 tbsp
parmigiano-reggiano cheese (finely grated)
1 tbsp
roma (plum) tomatoes (chopped)
14
garlic (chopped)
2 clove
shallots (minced)
1
Extra Virgin Olive Oil
1 tbsp
freshly ground black pepper
1
fine sea salt
1/2 tsp
fresh basil leaves
1 cup
parmigiano-reggiano cheese (optional)
6 tsp

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