Spaghetti Squash with Light Marinara Sauce

Spaghetti Squash with Light Marinara Sauce
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Summary

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
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/6 of recipe
  • Amount per serving Calories 95

  • Total Fat 5g
    • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 230mg
  • Total Carbohydrate 12g
    • Dietary Fiber 3g
    • Total Sugars 6g
  • Protein 2g
  • Potassium 490mg
Ingredients

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
Directions

Directions

  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.

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