4.3 from 18 votes
Roasted Spaghetti Squash with Marinara
Low-carb spaghetti - you bet! Spaghetti squash is light, but filling and goes great with your favorite marinara sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4
Calories: 243 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 3-4 pound spaghetti squash
- 2-3 tablespoons olive oil
- salt & pepper to taste
- 3 cups marinara sauce
Instructions
- Preheat oven to 375℉. Cover a sheet pan with parchment paper, set aside.
- With a very sharp knife, slice the spaghetti squash in half lengthwise. Scoop out the seeds and any excess fibers with a spoon.
- Rub oil onto the flesh of each squash.
- Place squash, flesh side down on the baking sheet.
- Roast for 45 minutes or until skin is puckered and flesh is soft.
- Remove from oven and set aside until squash is cool enough to handle. With a fork, run the tines through the flesh both vertically and horizontally to break it up and separate the strands.
- Transfer to a serving dish and serve with homemade marinara from this site, or your favorite spaghetti sauce.
Cup of Yum
Notes
- I make large batches of marinara sauce (link below) and freeze portions of it in plastic storage bags, so it's always ready to go. Any good spaghetti sauce would work!
Nutrition Information
Calories
243kcal
(12%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
1044mg
(44%)
Potassium
1098mg
(31%)
Fiber
9g
(36%)
Sugar
20g
(40%)
Vitamin A
1340IU
(27%)
Vitamin C
22.4mg
(25%)
Calcium
128mg
(13%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 243
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 1044mg | 44% |
| Potassium | 1098mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 20g | 40% |
| Vitamin A | 1340IU | 27% |
| Vitamin C | 22.4mg | 25% |
| Calcium | 128mg | 13% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.