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Spaghetti Squash with Light Marinara Sauce
15 min prep time
15 min cook time
6servings
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.
15 min prep time
15 min cook time
6servings
1/6 of recipe
Print Recipe >
Step-By-Step Instructions:
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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.
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While squash is cooking, combine marinara ingredients (1 tbsp olive oil, tomatoes, garlic, shallots, black pepper, and salt) in a medium-sized bowl.
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Tear basil leaves and add to tomato mixture.
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Cut squash in half and make “spaghetti.” Using a fork, pull out individual strands of “spaghetti.” Toss spaghetti squash with 1 tbsp olive oil and 1 tbsp Parmigiano-Reggiano cheese.
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Place squash in a pie plate. Top with light marinara and a sprinkling of remaining Parmigiano-Reggiano cheese (optional).
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Serve over cooked spaghetti squash.
Nutrition facts
6 Servings
-
Serving Size
1/6 of recipe
- Amount per serving Calories 120
- % Daily value*
-
Total Fat
6g
8%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 280mg 12%
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Total Carbohydrate
16g
6%
- Dietary Fiber 4g 14%
- Total Sugars 7g
- Added Sugars 0g 0%
- Protein 3g
- Potassium 539.99mg 11%
Ingredients
medium spaghetti squash (washed)
2 lbs
Extra Virgin Olive Oil (divided use)
2 tbsp
roma (plum) tomatoes (chopped)
14 med
garlic (chopped)
2 clove
shallots (minced)
1 med
black pepper
1/4 tsp
sea salt (fine)
1/2 tsp
fresh basil
1 cup
Parmesan-Reggiano cheese (finely grated, divided use)
3 tbsp
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