Quick Spaghetti over Spaghetti Squash

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 393.4
  • Total Fat: 23.8 g
  • Cholesterol: 60.0 mg
  • Sodium: 721.9 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 8.2 g
  • Protein: 17.5 g

View full nutritional breakdown of Quick Spaghetti over Spaghetti Squash calories by ingredient
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Meant to be quick and what is on hand; Marinara consistency Meant to be quick and what is on hand; Marinara consistency
Number of Servings: 8


    1.5 cans (28oz) Diced Tomatoes, No Salt
    Italian Sausage Mild Fresh (2.5oz/svg), 9.6 serving (you could use Morningstar crumbles or no meat for vegetarian)
    1 - 8oz can Tomato Sauce
    Onions, raw, 1.25 cup, chopped (or less per your taste)
    Garlic, 5 cloves (chopped)
    *Basil, .25 tbsp (dried, not fresh)
    * Oregano, ground, 1 tbsp
    2 Bay Leaves
    Spaghetti Squash, 16 cup (or less; I was figuring big portions using 2C squash per serving)
    salt and pepper to taste
    Sugar (optional for taste)
    *You may use Italian seasoning instead.


saute onions and garlic until translucent. Add fresh meat or veggie/soy crumbles (or omit for vegitarian fare) and brown. Drain fat.

Add herbs and mix. Add undrained diced tomatoes, tomato sauce and bay leaves.

Bring to boil. Cover and simmer for 30 minutes.

Cut squash lengthwise, scrape out and discard seeds. Poke fork wholes into skin. Add about 1/4 cup water at bottom of microwaveable dish and put squash halves in dish flesh-side up. Cover tightly with plastic wrap. Put in microwave and cook on high for about 8-10 minutes. With fork, scrape out squash strands.

Plate squash and scoop spaghetti sauce on top.


Number of Servings: 8

Recipe submitted by SparkPeople user MOLLYINMN.

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