Spaghetti Squash with Light Marinara Sauce

By Lady Butterfly

Ingredients

• Spaghetti Squash:
• 1 medium spaghetti squash (about 2 pounds), washed
• 1 tablespoon extra virgin olive oil
• tablespoon finely grated Parmigiano-Reggiano cheese Marinara:
• 14 plum tomatoes, chopped
• 2 cloves garlic, chopped
• 1 shallot, minced
• 1 tablespoon extra virgin olive oil
• Freshly ground pepper
• 1/2 teaspoon fine sea salt
• 1 cup fresh basil leaves
• 6 teaspoon Parmigiano-Reggiano cheese (optional)

Details

Servings 1
Adapted from diabetes.org

Preparation

Step 1

serves 6

Pierce spaghetti squash with a fork in several places and place in microwave on high until skin is soft, approximately 10-15 minutes. Let cool.

While squash is cooking, combine all marinara ingredients in a medium-sized bowl except basil leaves.

Tear basil leaves and add to tomato mixture.

Cut squash in half and make “spaghetti.” Using a fork, pull out individual strands of “spaghetti.” Toss spaghetti squash with olive oil and Parmigiano-Reggiano cheese.

Place squash in a pie plate. Top with light marinara and a sprinkling of Parmigiano-Reggiano cheese.

Serve over cooked spaghetti squash.

Dietitian Tip: To add extra nutrients to this dish, you can also toss in some steamed vegetables or a lean meat or meat substitute.

Nutrition Facts Serving Size: 1/6 of recipe Calories 95 Carbohydrate 12 g Protein 2 g Fat 5 g Saturated Fat 1 g Sugar 6 g Dietary Fiber 3 g Cholesterol 0 mg Sodium 225 mg Potassium 485 mg