- Calories: 100
- Protein: 3 g
- Total Fat: 1 g
- Saturated Fat: 0g
- Cholesterol: 0 mg
- Total Carbohydrate: 25 g
- Dietary Fiber: 5 g
- Sodium: 310 mg
Spaghetti squash gives you the look and feel of starchy pasta for less than a quarter of the calories and carbs. You can serve it with any of your favorite healthy pasta sauces, but my family likes it best with plain old marinara and Parmesan cheese.
- Prep time
- Total Time
- 1 squash, spaghetti
- 1 cup marinara sauce
- ¼ teaspoon Kosher salt
- ¼ teaspoon pepper
Preheat oven to 375˚F. Line a baking sheet with parchment paper and set aside.
Microwave spaghetti squash for 4 minutes to soften. Slice off ends, then slice in half lengthwise and scoop out the seeds with a spoon.
Spray the inside cavity of the squash with olive oil spray and sprinkle with salt and pepper. Place squash cut-side down on the baking sheet and spray the outside lightly with additional oil spray so it doesn’t burn.
Roast the squash for 40 minutes, or until the inside is fork tender. Set the squash aside until it is cool enough to handle.
Run a fork through the inside of the cooked squash to create spaghetti-like strands. You can either leave the strands inside the shell for a fun “bowl-like” presentation, or transfer to a plate.
Then, top each half with marinara sauce and optional parmesan cheese. Or, top with saucy meatballs for a delicious low-carb Italian feast. Give my Chicken Parm Meatballs, Italian Turkey Meatballs, or Pumpkin Spinach Meatballs a try!