Description
This simple and healthy baked spaghetti squash recipe offers a low-carb alternative to traditional pasta. Baked until tender and topped with marinara sauce, fresh tomatoes, and herbs, it’s an easy, flavorful dish perfect for fall and winter meals.
Ingredients
Scale
Main Ingredients
- 1 spaghetti squash
- A scoop of marinara sauce
- Grape tomatoes, halved (optional)
- Chives (optional)
- Fresh herbs (optional)
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the squash evenly.
- Prepare Squash: Wash the spaghetti squash thoroughly, then carefully cut it in half vertically. Remove all seeds from each half to ensure smooth, stringy strands when cooked.
- Bake Squash: Place both halves face-down on a foil-lined baking sheet. Bake in the preheated oven for 50 to 55 minutes, or until the flesh is soft and easily scraped with a fork.
- Serve: Once baked, serve the squash hot with a scoop of marinara sauce on top. Optionally, add halved grape tomatoes, fresh chives, herbs, and season with salt and pepper to your liking.
Notes
- Use this baked spaghetti squash as a low-carb base to substitute traditional pasta in your favorite dishes.
- Ensure the squash is cut vertically for more stringy, spaghetti-like strands.
- Baking face-down helps the squash cook evenly and retain moisture.
- Customize toppings with your favorite fresh herbs and vegetables for added flavor and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 185 kcal
- Sugar: 19 g
- Sodium: 378 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 10 g
- Protein: 5 g
- Cholesterol: 0 mg
