Spaghetti Squash Marinara

Spaghetti Squash Marinara is the best gluten free, low carb spaghetti alternative! My kids love this recipe and have never complained that it isn’t “real” pasta. It’s just THAT delicious. This is a perfect inexpensive dish that’s also great for kids’ school lunches. It’s yummy warm or cold, so make plenty to have for leftovers!

Author: Weelicious

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 4 servings

Calories: 138 kcal per serving

Ingredients

1 - spaghetti squash
15 ounces cans - chunky tomato sauce
1 tbsp - olive oil
¼ - onion
1 - carrot
1 clove - garlic
1 tbsp - fresh basil

Instructions

Preheat oven to 400 degrees.
Cut the squash in half and remove the seeds.
Place the squash on a lightly greased baking sheet and cook for 45-50 minutes or until softened.
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.
Add the tomatoes and cook for 4-5 minutes. Add the basil.
Remove the squash from the oven and let squash cool for several minutes.
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.
Place the spaghetti squash in a bowl and top with the marinara sauce.

Nutrition