Spaghetti Squash Marinara
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 88.6
- Total Fat: 3.3 g
- Cholesterol: 4.7 mg
- Sodium: 401.1 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.1 g
- Protein: 4.2 g
View full nutritional breakdown of Spaghetti Squash Marinara calories by ingredient
Introduction
A spaghetti squash recipe that has a classic Italian twist. A spaghetti squash recipe that has a classic Italian twist.Number of Servings: 4
Ingredients
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1 medium raw spaghetti squash, (about 2 1/2 lb)
1 tsp olive oil
1 small onion(s), chopped
1 tsp garlic clove(s), minced
14 1/2 oz canned stewed tomatoes, cut up
1 tsp Italian seasoning
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 350ºF.
Halve squash lengthwise and scoop out seeds.
Place squash, cut sides down, in a large baking dish and prick skin all over with a fork.
Bake until tender, 30 to 40 minutes.
Meanwhile, to make the sauce, heat oil in a medium skillet over medium-high heat.
Add onion and garlic and sauté until tender, about 5 minutes.
Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat and simmer, uncovered, stirring often, 5 minutes or until desired consistency.
To serve, carefully rake the stringy squash pulp from the skin with a fork, separating it into strands that look like spaghetti.
Spoon sauce over squash and sprinkle with Parmesan cheese. Yields about 1 1/2 cups of squash, 1/4 cup of sauce and 1 tablespoon of cheese per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user HAPPYKAT71.
Halve squash lengthwise and scoop out seeds.
Place squash, cut sides down, in a large baking dish and prick skin all over with a fork.
Bake until tender, 30 to 40 minutes.
Meanwhile, to make the sauce, heat oil in a medium skillet over medium-high heat.
Add onion and garlic and sauté until tender, about 5 minutes.
Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat and simmer, uncovered, stirring often, 5 minutes or until desired consistency.
To serve, carefully rake the stringy squash pulp from the skin with a fork, separating it into strands that look like spaghetti.
Spoon sauce over squash and sprinkle with Parmesan cheese. Yields about 1 1/2 cups of squash, 1/4 cup of sauce and 1 tablespoon of cheese per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user HAPPYKAT71.
Member Ratings For This Recipe
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CBSPECIAL
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CSR2388
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KNITTABLES
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MAMAGOSS
Sound svery good - i love spaghetti squash! I do South Beach diet so wehn i'm really wanting some pasta and more than the 1/2 cup you can have on the beach I go for this since it is basically unlimited and I can have a huge bowl and really feel satisfied. It is also good with sauteed veggies. - 1/23/09
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2BSIZE10
