Gluten-Free, Nut-Free, Vegetarian, Kid-Friendly, Soy-Free
Orange / Yellow, Red
Under 15 Minutes (Over 1 Hour)
This tasty spaghetti squash marinara recipe is just as good as your typical pasta marinara.
Nowadays, we’re getting a lot of recipes that call for spaghetti squash instead of the traditional semolina. While those are mostly yummy, it’s packed with carbohydrates and should I say, empty calories, since most of the commercial ones are cooked with a prepared canned marinara sauce and packaged pasta.
So, if you love spaghetti squash recipes, and even if you don’t, this recipe is definitely a must-try!
It’s packed with nutrients, especially vitamin A, along with some essential minerals. Not to mention that it provides 5 grams of protein in each serving too! Thanks to that cottage cheese my wife and I found in our fridge the time when we ran out of meat!
But, here comes the best part. With all these nutrients and an incredibly delightful taste, this recipe is only 68 kcal per serving! Isn’t that just amazing?
Moreover, if you’re curious about how to turn your spaghetti squash into an actual spaghetti-like pasta, the trick is you have to roast them first prior to scraping. And besides the oven, all you need is a fork!
This recipe below will guide you step by step on how to make them, though.
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