Spaghetti Squash with Marinara Sauce
This recipe substitutes spaghetti squash for pasta to create a delicious and low-calorie version of spaghetti with marinara sauce.
Yield: 4 servings
- 1 Tbsp extra-virgin olive oil
- 1 cup chopped onion
- 1 Tbsp minced garlic
- 1 can (28 oz) petite diced tomatoes in juice
- 3 Tbsp tomato paste
- Pinch crushed red pepper flakes
- One (2 ¼ lb) spaghetti squash, cut in half lengthwise, seeds removed
- ¼ cup sliced fresh basil
- 4 tsp grated Parmesan cheese
To make the sauce, heat oil in a large nonstick skillet over medium heat. Add onions; sauté 6 minutes until tender. Add garlic and cook until fragrant, about 30 seconds.
Stir in diced tomatoes, tomato paste, and crushed red pepper flakes and bring to a simmer. Reduce heat to low and simmer 10 minutes for flavors to blend.
Meanwhile, to cook squash, put squash in a microwave-safe plate or bowl. Cover and cook on High until strands of squash separate when flesh is scraped with a fork, about 8 to 10 minutes.
Scrape spaghetti squash from peel with a fork to form strands. Place into a large bowl; add sauce and fresh basil and toss to coat. Sprinkle servings with grated Parmesan.
Photo, recipe created and nutritional analysis completed by Terry Grieco Kenny for DietsInReview.com