Spaghetti Squash with Marinara

In recent years, the culinary world has witnessed a remarkable shift towards healthier eating habits, with a growing emphasis on low-carb alternatives to traditional pasta. As more people seek nutritious options that fit their dietary preferences, spaghetti squash has emerged as a star player in the quest for satisfying, yet health-conscious meals. This vibrant vegetable offers a delightful twist on classic spaghetti, not only providing a low-calorie substitute but also delivering a unique texture that pairs beautifully with an array of sauces.

Discover the joys of healthy eating with our Squash-tastic Spaghetti with Heartwarming Marinara! This delightful dish uses spaghetti squash as a low-carb pasta alternative, paired with a homemade marinara sauce that’s rich in flavor and nutrition. Packed with vitamins and fiber, this recipe is perfect for those following gluten-free, keto, or paleo diets. Enjoy a comforting meal without the guilt, and impress your taste buds with this vibrant, wholesome dish!

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Ingredients

1 medium spaghetti squash

2 tablespoons olive oil

Salt and pepper, to taste

1 medium onion, finely chopped

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon sugar (optional)

1/4 teaspoon red pepper flakes (adjust to taste)

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Squash: Slice the spaghetti squash in half lengthwise. Scoop out the seeds and pulp. Drizzle the inside with olive oil, and season with salt and pepper.

Roast the Squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 40-50 minutes, or until the flesh is tender and easily shreds with a fork.

Make the Marinara: While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 5-7 minutes.

Add Garlic and Tomatoes: Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the crushed tomatoes, and add oregano, basil, sugar (if using), and red pepper flakes. Season with salt and pepper. Let the sauce simmer for about 15-20 minutes, stirring occasionally.

Shred the Squash: Once the spaghetti squash is done roasting, use a fork to gently scrape the flesh, creating spaghetti-like strands.

Combine and Serve: In the skillet with the marinara, gently fold in the spaghetti squash strands until well mixed. Serve hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.

Prep Time, Total Time, Servings: 15 min | 1 hr | 4 servings