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.
-
- Servings
- 6 Servings
-
- Serving size
-
1/6 of recipe
Ingredients
-
medium spaghetti squash (2-lb, washed)
- 1
- 1
-
-
Extra Virgin Olive Oil
- 1 tbsp
- 1 tbsp
-
-
parmigiano-reggiano cheese (finely grated)
- 1 tbsp
- 1 tbsp
-
-
roma (plum) tomatoes (chopped)
- 14
- 14
-
-
garlic (chopped)
- 2 clove
- 2 clove
-
-
shallots (minced)
- 1
- 1
-
-
Extra Virgin Olive Oil
- 1 tbsp
- 1 tbsp
-
-
freshly ground black pepper
- 1
- 1
-
-
fine sea salt
- 1/2 tsp
- 1/2 tsp
-
-
fresh basil leaves
- 1 cup
- 1 cup
-
-
parmigiano-reggiano cheese (optional)
- 6 tsp
- 6 tsp
-
Recommended for You
-
-
Pizza Dough
12 -
Directions
-
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.
-
While squash is cooking, combine all marinara ingredients in a medium-sized bowl except basil leaves.
-
Tear basil leaves and add to tomato mixture.
-
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.
-
Place squash in a pie plate. Top with light marinara and a sprinkling of Parmigiano-Reggiano cheese.
-
Serve over cooked spaghetti squash.