Description
A healthy, low-carb alternative to pasta, this Spaghetti Squash Marinara features tender roasted squash strands topped with a rich, herby tomato sauce.
Ingredients
Units
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside of each half with olive oil and sprinkle with salt and pepper.
- Place squash halves cut-side down on the baking sheet and roast for 35-40 minutes, or until tender.
- While the squash is roasting, heat marinara sauce in a saucepan over medium heat. Add garlic, oregano, basil, and red pepper flakes. Simmer for 10 minutes, stirring occasionally.
- Remove squash from the oven and let cool for a few minutes. Use a fork to scrape the flesh into spaghetti-like strands.
- Place the squash strands on plates or in bowls and top with the warm marinara sauce.
- Sprinkle with Parmesan cheese and garnish with fresh basil, if using. Serve immediately.
Notes
- You can prepare the squash in advance and store in the fridge for up to 3 days.
- Use a dairy-free Parmesan or omit cheese for a vegan option.
- Add sautéed vegetables or cooked lentils to the sauce for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg