Spaghetti Squash Marinara |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Spaghetti squash marinara without any pasta. This is so delicious, easy to make and low in fat. It tastes just like spaghetti. I enjoyed it so much I wanted to share the recipe with all of you! Ingredients:
1 medium spaghetti squash |
2 tablespoons olive oil |
1 large spanish onion (cut into long stripes) |
1 garlic clove (finely chopped) |
1 small zucchini (cut lengthwise into stripes) |
1 small yellow squash (cut lengthwise into stripes) |
1 medium red bell pepper (seeded and cut length-wise into stripes) |
2 cups canned crushed tomatoes |
1 cup loosely packed fresh basil (chopped) |
1/2 teaspoon salt |
1/8 teaspoon ground black pepper |
Directions:
1. Prick spaghetti squash all over with a fork. Place it in the microwavable dish or on a paper towel. Microwave on high for 15-20 minutes or until it softens. Remove form microwave and let cool.
2. When the squash is cooled, cut in half length-wise, then scrape out seeds and throw them away. Set squash aside.
3. Warm 1 tbsp olive oil in large saucepan over medium heat. Add the onion and garlic. Stirring often for about 10 minutes, or until onion browns. Add water, 1 tbsp at a time, as necessary to prevent burning. Add remaining 1 tbsp oil, zucchini, yellow squash and bell pepper to pot, and cook for about 10 minutes, or until vegetables soften slightly.
4. Add tomato puree/ or canned tomatoes and basil and simmer over low heat for 15 minutes.
5. While sauce is simmering, gently remove spaghetti squash strands using 2 forks and add to sauce. Stir in salt and pepper and cook for 1 to 2 minutes longer or until squash is heated through.
6. Per serving: 97 calories/ 3g protein/ 16g carbs/ 4g fat/ 1g sat. fat / 0 mg chol / 4g fiber / 386mg sodium.
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