Low-Carb Spaghetti Squash Spaghetti with Mushroom Marinara recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Ingredients
- 2 teaspoons olive oil 1 onion, chopped 1 (8 ounce) package sliced fresh mushrooms 1 pinch garlic salt 3 cloves garlic, minced 1 (28 ounce) can crushed tomatoes 1 (6 ounce) can tomato paste 1 teaspoon dried basil 1 teaspoon dried oregano 1 spaghetti squash 2 tablespoons freshly grated Parmesan cheese, or to taste
Nutrition Info
- 212.1 caloriescarbohydrate: 40.1 gcholesterol: 2.2 mgfat: 5.1 gfiber: 6.8 gprotein: 9.4 gsaturatedFat: 1.1 gservingSize: -sodium: 745.5 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Spaghetti Squash Spaghetti with Mushroom Marinara
Directions
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Heat olive oil in a skillet over medium heat. Saute onion until translucent, about 3 minutes. Add mushrooms and garlic salt, saute until onion and mushrooms are tender, about 5 minutes. Add garlic and saute for 1 minute more. Add crushed tomatoes, tomato paste, basil, and oregano. Cover and simmer until flavors combine, about 45 minutes.
Pierce skin of the spaghetti squash in several places. Place in a microwave-safe bowl and cook, turning every few minutes, until tender, about 5 minutes per pound. 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.