Spaghetti Squash Marinara

If you love pasta, but want a low carb option try my spaghetti squash marinara recipe. The unique quality about spaghetti squash is that it when cooked the squash becomes stringy like noodles. It’s slightly crunchy texture with it’s subtle sweetness is great to swap out noodles in a lot of pasta dishes. Because it’s really tough to cut into there are many ways to soften it up. I do the quickest way which is to microwave for 5-10 minutes depending on size. Some bake in oven first, remove to cut and re-bake. Some even boil or use the slow cooker. Of course the microwave method for me is the quickest. The reason why I love making spaghetti squash marinara is because it’s probably one of the easiest recipes, with very few ingredients and steps.

spaghetti squash marinara

spaghetti squash marinara

Spaghetti Squash Marinara
Recipe type: low carb
Cuisine: Healthy
  • 1 medium spaghetti squash
  • 1 jar marinara sauce
  • 2 tbsp. grated Parmesan
  • 2-3 tbsp. olive oil
  • ½ tbs. salt
  • ½ tbsp. black pepper
  1. Wash your spaghetti squash, keep slightly wet microwave for 5-10 minutes. First microwave for 5 minutes and if not soft enough, turn over and microwave for another 5 minutes.
  2. Cut squash in half, scoop out seeds, drizzle with olive oil, season with salt and pepper.
  3. Bake in oven at 450˚F degrees for 30 minutes.
  4. Remove from oven and cool for 15 minutes.
  5. With a fork fluff and scoop the squash.
  6. Pour sauce and add parmesan cheese

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