Spaghetti Squash with Marinara
Spaghetti squash is a fantastic low-carb alternative to pasta, transforming into tender, spaghetti-like strands that soak up marinara or pesto beautifully. This dish not only impresses with its vibrant color and rich flavor but also makes for a satisfying meal that’s perfect for family dinners or entertaining friends. With its ease of preparation and versatility, this recipe will quickly become a go-to favorite in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 medium spaghetti squash (about 3 pounds)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup marinara sauce (store-bought or homemade)
- ½ cup grated Parmesan cheese
- Fresh basil leaves (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet.
- Roast in the oven for 30-40 minutes until tender and easily pierced with a fork.
- While the squash is baking, heat olive oil in a pan over medium heat. Sauté minced garlic until fragrant (about one minute), then add the marinara sauce and simmer for 10 minutes.
- Once baked, let the squash cool slightly. Use a fork to scrape out the noodle-like strands.
- Toss the shredded squash with warm marinara sauce until well coated. Adjust seasoning as needed.
- Serve topped with grated Parmesan cheese and fresh basil.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg