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Spaghetti Squash with Light Marinara Sauce

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How to Make Spaghetti Squash with Light Marinara Sauce

Spaghetti squash is simple to cook and makes a great lower-carb substitute for pasta. It’s perfect for a winter day when the kids are out of school on winter vacation.


6servings


1/6 of recipe

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Step-By-Step Instructions:

  1. Pierce spaghetti squash with a fork in several places and place in microwave on high until skin is soft, approximately 10-15 minutes. Let cool.
  2. While squash is cooking, combine all marinara ingredients in a medium-sized bowl except basil leaves.
  3. Tear basil leaves and add to tomato mixture.
  4. Cut squash in half and make “spaghetti.” Using a fork, pull out individual strands of “spaghetti.” Toss spaghetti squash with olive oil and Parmigiano-Reggiano cheese.
  5. Place squash in a pie plate. Top with light marinara and a sprinkling of Parmigiano-Reggiano cheese.
  6. Serve over cooked spaghetti squash.
Comfort Food
Italian
Kid Friendly
Dinner
Lunch
Vegetarian
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Nutrition facts

6 Servings



  • Serving Size

    1/6 of recipe


  • Amount per serving



    Calories





    95

  • % Daily value*

  • Total Fat
    5g

    6%

    • Saturated Fat
      1g

      5%

  • Cholesterol
    0mg

    0%

  • Sodium
    225mg

    10%

  • Total Carbohydrate
    12g

    4%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      6g

  • Protein
    2g

  • Potassium
    485mg
    10%

Ingredients

medium spaghetti squash (2-lb, washed)
1

Extra Virgin Olive Oil
1 tbsp

parmigiano-reggiano cheese (finely grated)
1 tbsp

roma (plum) tomatoes (chopped)
14

garlic (chopped)
2 clove

shallots (minced)
1

Extra Virgin Olive Oil
1 tbsp

freshly ground black pepper
1

fine sea salt
1/2 tsp

fresh basil leaves
1 cup

parmigiano-reggiano cheese (optional)
6 tsp

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