Spaghetti Squash Marinara

Name: Spaghetti Squash Marinara
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1 spaghetti squash; 1 15 ounce can chunky tomato sauce (I use organic Muir brand); 1 tablespoon olive oil; 1/4 onion, diced; 1 carrot, peeled and shredded; 1 clove garlic, minced; 1 tablespoon fresh basil, chopped

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Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
4
Calories
170 kcal
Course
Main Course
Cuisine
American

Spaghetti Squash Marinara

Soren Carlson

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Spaghetti Squash Marinara is the best gluten free, low carb spaghetti alternative! My kids love this recipe and have never complained that it isn't "real" pasta. It's just THAT delicious.

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Ingredients

Servings

1 spaghetti squash
1 15 ounce can chunky tomato sauce (I use organic Muir brand)
1 tablespoon olive oil
1/4 onion, diced
1 carrot, peeled and shredded
1 clove garlic, minced
1 tablespoon fresh basil, chopped

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Instructions

Preheat oven to 400 degrees.
Cut the squash in half and remove the seeds.
Place the squash on a lightly greased baking sheet and cook for 45-50 minutes or until softened.
Heat the oil in a saucepan over low to medium heat and saute the onion, garlic and carrot for 2-3 minutes or until onion is translucent.
Add the tomatoes and cook for 4-5 minutes. Add the basil.
Remove the squash from the oven and let squash cool for several minutes.
Shred the squash with a fork until stringy. Tip: Hold the stem end of the squash with a towel or a glove so you don’t burn your hand while you’re shredding it.
Place the spaghetti squash in a bowl and top with the marinara sauce.