Spaghetti Squash with Marinara

In recent years, spaghetti squash has gained immense popularity as a nutritious and versatile alternative to traditional pasta. This unique winter squash, with its stringy flesh that resembles spaghetti when cooked, offers a delightful and health-conscious option for those looking to reduce their carbohydrate intake without sacrificing flavor. Enter the Spaghetti Squash Delight with Rich Marinara—a dish that not only highlights the natural sweetness and texture of spaghetti squash but also pairs it with a robust, homemade marinara sauce that bursts with flavor.

Discover the delicious and nutritious Spaghetti Squash Delight with Rich Marinara, a perfect alternative to traditional pasta. This dish features roasted spaghetti squash tossed in a homemade marinara sauce bursting with flavors from crushed tomatoes, fresh herbs, and a touch of balsamic vinegar. Low in carbs but high in taste, it fits beautifully into low-carb and gluten-free diets. Enjoy a wholesome meal that's easy to prepare and packed with health benefits. Perfect for any weeknight dinner!

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Ingredients

1 medium spaghetti squash

2 tablespoons olive oil

Salt and pepper, to taste

1 onion, finely chopped

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional, for heat)

1 tablespoon balsamic vinegar

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving (optional)

Instructions

Prepare the Spaghetti Squash:

- Preheat your oven to 400°F (200°C).

- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper.

- Roast in the preheated oven for about 40-45 minutes or until the flesh is tender and easily pulled into strands with a fork.

Make the Marinara Sauce:

- While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.

- Add the chopped onion and sauté for 5-7 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

- Pour in the crushed tomatoes, then add the dried oregano, dried basil, and red pepper flakes (if using). Stir to combine and bring to a gentle simmer.

- Add the balsamic vinegar and let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together. Season with salt and pepper to taste.

Combine and Serve:

- Once the spaghetti squash is done roasting, remove it from the oven and let it cool for a few minutes. Use a fork to scrape the flesh into strands and transfer them to a large bowl.

- Pour the hot marinara sauce over the spaghetti squash strands and toss gently to combine.

- Serve warm, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4