Spaghetti Squash with Marinara
This healthy and delicious spaghetti squash dish is a perfect low-carb alternative to traditional pasta. Tender strands of spaghetti squash are topped with a flavorful homemade marinara sauce, creating a satisfying and nutritious meal. This easy-to-make recipe is perfect for a weeknight dinner and can be customized with your favorite herbs and spices.
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Prepare the spaghetti squash
Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with 1 tablespoon of olive oil and place it cut-side down on a baking sheet.
Bake the spaghetti squash
Bake the spaghetti squash in the preheated oven for 35-45 minutes, or until it is tender when pierced with a fork.
Prepare the marinara sauce
While the spaghetti squash is baking, prepare the marinara sauce. Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat.
Sauté the onion and garlic
Dice the onion and mince the garlic cloves. Add them to the saucepan and sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
Add the tomatoes and seasonings
Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper to the saucepan. Stir to combine and let the sauce simmer for 10-15 minutes, stirring occasionally.
Shred the spaghetti squash
Once the spaghetti squash is done baking, use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands to a serving bowl.
Serve the spaghetti squash with marinara
Pour the marinara sauce over the spaghetti squash strands and toss to combine. Serve hot.
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Average Rating:
400
Calories
8 g
Protein
48 g
Carbs
22 g
Fat
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation methods.
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Allergen Content
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