Spaghetti Squash Marinara
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Unrated
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Prep Time
5 mins
-
Cook Time
45 mins
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Total Time
50 mins
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Servings
4
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Calories
170 kcal
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Course
Main Course
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Cuisine
American
Spaghetti Squash Marinara
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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
- 1 spaghetti squash
- 1 chunky tomato sauce 15 oz can, organic Muir brand
- 1 tablespoon olive oil
- 1/4 onion diced
- 1 carrot peeled and shredded
- 1 clove garlic minced
- 1 tablespoon basil fresh, 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.
Nutrition Information
Show Details
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 kcal
% 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.
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