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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 182.8
  • Total Fat: 3.4 g
  • Cholesterol: 3.6 mg
  • Sodium: 524.8 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 7.2 g
  • Protein: 8.1 g

View full nutritional breakdown of Spaghetti Squash Marinara calories by ingredient
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Spaghetti Squash Marinara

Submitted by: MOMOF_3JS

Introduction

Mmmm!!! This is a Super filling & delicious vegetarian meal! Mmmm!!! This is a Super filling & delicious vegetarian meal!
Number of Servings: 2

Ingredients

    1 small spaghetti squash (about 4 cups cooked)
    2 small zucchini, diced
    1 portabella mushroom, diced
    1 cup spaghetti sauce
    1/2 tsp garlic powder
    1/4 tsp ground pepper
    1/2 tsp italian seasoning
    2 Tbsp shredded parmesan cheese

Directions

Poke several holes in spaghetti squash with a fork or knife. Place in microwave and cook for 12 min.
While it is cooking cook zucchini & mushrooms over med heat until they are tender, about 5 minutes. Do not drain just add sauce, garlic, pepper, and seasonings, let simmer remainder of time until squash is done.
Cut squash in half, & scrape out seeds with a spoon. Then using a fork shred fibers into "spaghetti". Toss with sauce mixture, top with Parmesan.


Number of Servings: 2

Recipe submitted by SparkPeople user _BIG_MAMA.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I love the flavor of homemade spagetti sauce. This is a great recipe. I added spinach, black olives and fresh chopped garlic. Makes a lot of food. - 3/14/10

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  • 1 of 1 people found this review helpful
    I only have yellow squash (coming out my ears!), so I am going to try this recipe today and substitute the squash. It sounds good and I may add some Vidalia onions. - 7/26/09

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  • I have never had spaghetti squash and this was really, really good! I added a onion, a dash of salt and didn't use the pepper (I just don't care for it). It was SO filling and delish! - 2/19/11

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  • Thanks for the idea...loved it! I used 2/3 cup of mushroom alfredo sauce in lieu of the spaghetti sauce and 1/2 of the squash plus I added half a yellow bell pepper. Very delicious! - 9/22/10

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  • My 3-year old ate this up, thinking it was spaghetti. I loved it, too! - 3/29/10

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  • Tried with with yellow squash and served it to the family with spaghetti noodles (none for me). Everyone was happy! - 8/19/09

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  • I love spaghetti squash - this is a terrific summer veggie dish - 7/10/09

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