Is it possible to dive into a bowl of spaghetti without worrying about overloading on carbs? You bet! Our Skinny Spaghetti Squash with Marinara recipe will fool your taste buds into thinking you’ve given them pasta while you’re noshing on vegetables! Spaghetti squash contains thin, golden pulp that resembles spaghetti. Lighter and healthier than normal pasta, these strands serve as a wonderful base to any pasta dish and offer delectably sweet flavor.
This recipe calls for guilt-free ingredients like sugar-free marinara sauce and bold basil. Ready to twirl your fork into a plate of vegetables disguised as pasta? Grab your squash and start scooping!
Yields: 4 servings | Calories: 328 | Total Fat: 18g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 14mg | Sodium: 1422mg | Carbohydrates: 34g | Fiber: 8g | Sugar: 19g | Protein: 10g | SmartPoints (Freestyle): 12
- 1 2-lb spaghetti squash
- 3 tablespoons extra-virgin olive oil
- 1 (32-ounce) jar sugar-free marinara sauce
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup loosely packed basil leaves, sliced
- Preheat oven to 425 degrees F.
- While oven is preheating, cut the squash in half. Remove the seeds and pulp from the center.
- Brush the olive oil over the cut side, sprinkle with salt and pepper, and lay on a parchment lined baking sheet cut side down.
- Bake for 60 minutes.
- A few minutes before squash is done, pour marinara in a medium saucepan and heat over medium heat until hot throughout.
- When squash is done, scrape the flesh with a fork so the noodles come off, and divide between 4 plates.
- Top with the marinara, cheese, and basil before serving.
How do you cook squash? Let us know! Leave a comment in the section below.