0.0 from 0 votes
Spaghetti Squash Marinara
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 4
Calories: 170 kcal
Course:
Main Course
Cuisine:
American
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
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.
Cup of Yum
Nutrition Information
Calories
170kcal
(9%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
5g
(8%)
Sodium
80mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 170
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Sodium | 80mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.