LOW-CARB SPAGHETTI SQUASH SPAGHETTI WITH MUSHROOM MARINARA
This is a great low-carb dish for those who choose not to eat regular pasta. The flavor of the squash is very subtle and with the addition of the marinara and fresh cheese, barely detectable. To make it a super quick meal, plan ahead and make the marinara the night before. The flavors are even better this way.
Provided by Peach822
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 40.1 g, Cholesterol 2.2 mg, Fat 5.1 g, Fiber 6.8 g, Protein 9.4 g, SaturatedFat 1.1 g, Sodium 745.5 mg, Sugar 7.3 g
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Achintha konara
[email protected]I can't wait to try this recipe! It looks absolutely delicious.
Joseph Bakheet
[email protected]This recipe is a lifesaver for busy weeknights. It's so easy to make and it's always a crowd-pleaser.
MASTA JENY
[email protected]I'm always looking for new ways to cook spaghetti squash. This recipe is a great addition to my repertoire.
Ngabirano Cissy
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Joseph Whatmore
[email protected]I love that this recipe is low-carb. It's a great way to enjoy pasta without the guilt.
Kavda mallime
[email protected]This recipe is a keeper. I've made it several times and it's always a hit.
SWEETY Don
[email protected]I would not recommend this recipe. There are better spaghetti squash recipes out there.
Md Munna babu
[email protected]This recipe was a disaster. The spaghetti squash was slimy and the marinara sauce was bland.
Linda Sweetz
[email protected]The mushroom marinara was too watery. I had to simmer it for an extra 30 minutes to thicken it up.
Brighton Ngwenya
[email protected]I had trouble getting the spaghetti squash to cook evenly. Some parts were mushy while others were still hard.
Luca Mellaerts
[email protected]This recipe was a bit too oily for my taste, but the flavors were good.
Aims Of Scouts
[email protected]The spaghetti squash was a bit bland, but the mushroom marinara was amazing.
Tiny Marie
[email protected]I love this recipe! It's a healthy and delicious way to enjoy spaghetti and meatballs.
Mourad Kannou
[email protected]This dish was easy to make and turned out great. The spaghetti squash was a nice change from regular pasta and the mushroom marinara was flavorful and hearty.
Sain Bux Chandio
[email protected]I was skeptical about spaghetti squash, but this recipe changed my mind. The squash was surprisingly tasty and the marinara sauce was so good, I could have eaten it on its own.
Blingspeakerkasten Hawww
[email protected]This spaghetti squash recipe was a hit! The squash was perfectly cooked and the mushroom marinara was flavorful and delicious. I'll definitely be making this again.