How To Make Low-Carb Spaghetti Squash Spaghetti
Made with herbs, mushrooms, and tomatoes, enjoy tender spaghetti squash that’s turned into a complete meal with tangy marinara sauce.
Heat olive oil in a skillet over medium heat. Saute onion for about 3 minutes until translucent. Add mushrooms and garlic salt; saute for about 5 minutes until onion and mushrooms are tender.
Add garlic and saute for 1 minute more. Add crushed tomatoes, tomato paste, basil, and oregano. Cover and simmer for about 45 minutes until flavors combine.
Pierce skin of the spaghetti squash in several places. Place in a microwave-safe bowl and cook, turning every few minutes, for about 5 minutes per pound until tender. Drain any liquid that accumulates in the bowl. Let squash cool until easily handled.
Cut squash in half. Carefully scoop out seeds with a spoon and discard. Run a fork through the flesh, separating it into strands. Place strands directly in a strainer; excess liquid will continue to drain off.
Divide squash among pasta bowls. Top with a generous portion of marinara and Parmesan cheese.
Serve and enjoy.
Don’t be afraid to substitute a can of sliced mushrooms. It will still be tasty!
- Calories: 197.35kcal
- Fat: 5.04g
- Saturated Fat: 1.36g
- Monounsaturated Fat: 2.16g
- Polyunsaturated Fat: 0.90g
- Carbohydrates: 35.44g
- Fiber: 8.35g
- Sugar: 19.22g
- Protein: 9.71g
- Cholesterol: 3.16mg
- Sodium: 790.90mg
- Calcium: 181.97mg
- Potassium: 1369.33mg
- Iron: 4.85mg
- Vitamin A: 70.10µg
- Vitamin C: 33.90mg
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