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.
Serves:
Ingredients
- 2tspolive oil
- 1onion,chopped
- 8ozfresh mushrooms,(1 pkg), sliced
- 1pinchgarlic salt
- 3clovesgarlic,minced
- 28ozcrushed tomatoes,(1 can)
- 6oztomato paste,(1 can)
- 1tspdried basil
- 1tspdried oregano
- 1spaghetti squash
- 2tbspparmesan cheese,freshly grated, or to taste
Instructions
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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.
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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.
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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.
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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.
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Divide squash among pasta bowls. Top with a generous portion of marinara and Parmesan cheese.
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Serve and enjoy.
Recipe Notes
Don’t be afraid to substitute a can of sliced mushrooms. It will still be tasty!
Nutrition
- 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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