Description
You bake spaghetti squash, then mix it with tomato sauce and parmesan cheese. This dish is a low-carb alternative to pasta.
Ingredients
Scale
- 1 medium spaghetti squash (about 3 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (store-bought or homemade, no alcohol)
- 1 cup shredded parmesan cheese
- 1/4 cup chopped fresh basil (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise. Scoop out the seeds.
- Brush the cut sides with olive oil. Sprinkle with salt and pepper.
- Place squash halves cut-side down on a baking sheet. Bake for 40-45 minutes until fork-tender.
- Let squash cool slightly. Use a fork to scrape the flesh into strands. Place strands in a large bowl.
- Add marinara sauce and half of the parmesan cheese. Toss to combine.
- Transfer mixture to a 9×13 inch baking dish. Top with remaining parmesan.
- Bake for 10-15 minutes until cheese melts and sauce bubbles.
- Garnish with basil if desired. Serve hot.
Notes
- You can use gluten-free marinara sauce if needed.
- Leftovers keep in the fridge for up to 3 days.
- For extra flavor, add garlic or oregano to the sauce.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 280
- Sugar: 8g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg