Spaghetti Squash with Marinara Sauce and Cheese
This winter squash is a great alternative to pasta for those who are looking for a more nutritious bowl! With less than 200 calories per serving and packed with fiber and antioxidants like beta carotene (which our bodies convert to vitamin A) and vitamin C, this dish is filled with good nutrition and satisfies a carb craving for the starchy stuff!
Ingredients (serves 5):
1 3-pound spaghetti squash
1 tsp canola oil
dash salt
dash ground black pepper
1 C tomato sauce (I like 365 brand tomato and basil pasta sauce from Whole Foods), or feel free to make your own!
4 oz reduced fat mozzarella cheese
Nonstick vegetable oil cooking spray
Now just turn the squash face down and bake in the oven!
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Spray baking pan with nonstick vegetable oil cooking spray. Cut spaghetti squash in half, lengthwise. Remove pulp and seeds with a spoon. Pour oil in your palms (make sure they are clean!) and rub hands together so that oil coats your hands. Next, rub the oil on the spaghetti squash. Sprinkle dash of salt and pepper on top of squash and turn squash over (face down).
3. Bake spaghetti squash for 25-35 minutes. When the squash is cooked, you will be able to pull the “spaghetti” strands with a fork, but it will be able to hold its form. Continue to do this until all of the squash is out of the skin (I like to pull the strands into a large bowl). Once all squash is in the bowl, pour sauce over squash and stir. Top with cheese. You may need to heat the squash in the microwave for a minute to warm the sauce. Serve and enjoy!
This is how the spaghetti squash should pull apart with a fork – it forms ‘spaghetti’!
The Goods: What’s Inside?
Nutritional Analysis Per Serving:
Calories 167 calories, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 12 mg, Carbohydrates 22 g, Fiber 6 g, Protein 9 g, Sodium 399 mg, Calcium 411 mg
Now just stir together and serve!
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