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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:
- 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.
- While squash is cooking, combine all marinara ingredients in a medium-sized bowl except basil leaves.
- Tear basil leaves and add to tomato mixture.
- 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.
- Place squash in a pie plate. Top with light marinara and a sprinkling of Parmigiano-Reggiano cheese.
- Serve over cooked spaghetti squash.
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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