Spaghetti Squash with Marinara Sauce Recipe
A light, flavorful alternative to pasta, featuring roasted spaghetti squash topped with a bold, garlicky marinara sauce.
Ingredients
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 small onion chopped
- 1 can 14 oz crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp tomato paste
- ¼ tsp red pepper flakes optional
- ¼ cup fresh basil chopped
Instructions
- Preheat oven to 400°F (200°C). Slice the squash in half and scoop out the seeds.
- Brush the inside with olive oil, place cut-side down on a baking sheet, and roast for 40 minutes.
- Let it cool slightly, then use a fork to shred the inside into noodle-like strands.
- In a pan, sauté garlic and onion in olive oil until fragrant.
- Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Stir in fresh basil and red pepper flakes if using.
- Spoon marinara over spaghetti squash strands and serve warm.
Notes
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Vitamin A: 30%
- Vitamin C: 45%
- Iron: 10%
- Potassium: 15%
- Magnesium: 12%
Tips for the Best Spaghetti Squash Marinara
- Roast squash ahead for quick meals.
- Add mushrooms or spinach for extra nutrients.
- Top with nutritional yeast for a cheesy flavor.