This easy Marinara Spaghetti Squash Recipe is a deliciously healthy low-carb, gluten-free option.
Try this easy and healthier alternative to pasta, Marinara Spaghetti Squash Recipe. Spaghetti squash is packed with beta-carotene, and Vitamin A. Plus, squash is also very low in calories. When you combine it with a simple, tasty marinara sauce, spaghetti squash becomes a delicious, easy meal. Low calorie, plus taste … what’s not to love?
If you have never prepared a spaghetti squash before, it is much easier than you think. You can prepare spaghetti squash two ways. Roast them in the oven, or if you are short on time, cook them quicker in a microwave. Either technique works just fine for this recipe, but I do prefer the microwave option in a pinch. Since spaghetti squash can be prepared much quicker using a microwave, it makes this dish a super easy option for any night of the week, not to mention nutritional too.
As I mentioned before, this recipe for Marinara Spaghetti Squash could not be easier to prepare. Once the squash is done, easily scrape out the spaghetti-like strands, then toss them in a simple marinara seasoned with a bit of olive oil, salt and pepper. If you so desire, finish it off with a sprinkling of parmesan cheese. So quick, so unbelievably tasty, and so low in calories too. It’s a win, win, win!
I hope you enjoy this delicious way to prepare spaghetti squash as much as we doo.
- 1 whole spaghetti squash, halved lengthwise
- 1 1/2 cups marinara sauce
- 2 cloves garlic
- salt and pepper to taste
- 1/4 cup grated Parmesan
- Scrape seeds out of squash with a spoon. Place squash cut-sides-down in a microwave-safe baking dish. Fill baking dish with 1/2-1 inch of water.
- Microwave on high for about 15 minutes, or until you can easily pierce the squash with a fork. (Cooking times may need to be adjusted depending on the size of the squash and the power of the microwave being used.)
- Meanwhile, bring sauce to a simmer in a skillet or saute pan. Grate garlic directly in sauce and stir to combine. Taste sauce, salt and pepper to taste, adjust heat to low.
- Once squash is done allow to cool until able to handle, about 15 minutes.
- Use a fork to scrape out the spaghetti-like strands, and place in colander. Allow to drain a bit. Add spaghetti strands to warm sauce in pan and toss to coat. Add grated parmesan and toss to combine.
- Optional: Garnish with additional Parmesan, chopped fresh Italian parsley and/or basil.