Spaghetti Squash Marinara

By devogirl

At this time of year, the farmers’ markets are filled with all different varieties of winter squash. Most of them have a buttery, silky quality, but not spaghetti squash. After you bake it, you take a fork and scrape it out into what looks just like...

Servings per Recipe Makes 4-6 Big Kid Servings

Amount per Serving:
Total Calories 170
Total Fat 5g
Cholesterol 0mg
Sodium 80mg
Total Carbohydrates 33g
Dietary Fiber 2g
Sugars < 1g
Protein 4g

Ingredients

• 1 spaghetti squash
• 1 15 ounce can chunky tomato sauce (i use organic muir brand)
• 1 tablespoon olive oil
• 1/4 onion, diced
• 1 carrot, peeled and shredded
• 1 garlic clove, minced
• 1 tablespoon fresh basil, chopped

Preparation

Step 1

1. Preheat oven to 400 degrees.

2. Cut the squash in half and remove the seeds.

3. Place the squash on a lightly greased baking sheet and cook for 45-50 minutes or until softened.

4. Heat the oil in a saucepan over low to medium heat and saute the onion, garlic and carrot for 2-3 minutes or until onion is translucent.

5. Add the tomatoes and cook for 4-5 minutes. Add the basil.

6. Remove the squash from the over and let squash cool for several minutes.

7. Shred the squash with a fork until stringy. Tip: Hold the stem end of the squash with a towel or a glove so you don’t burn your hand while you’re shredding it.

8. Place the spaghetti squash in a bowl and top with the marinara sauce.

9. Serve.