Replacing high carb pasta with a fresh vegetable? Genius.
Spaghetti squash pasta is a great starter dish for those who are transitioning to a healthier diet. It is also a great way to incorporate vegetables into your meal without really thinking about it.
This recipe pairs spaghetti squash with delicious fresh marinara sauce and sautéed mushrooms.
The benefits of replacing your traditional pasta dishes with spaghetti squash are amazing. Squash contains plenty of antioxidants, vitamin B-6, and potassium, but the most notable benefit that most are attracted to is its low amount of carbohydrates. Spaghetti squash has 7 grams of carbs while pasta has 31.
Spaghetti squash is super versatile, easy to cook and an incredible low calorie and low carb replacement.
1 Spaghetti Squash
¼ cup extra virgin olive oil
Fresh Salt and Pepper
2 cups favorite marinara/red sauce
Optional: mushrooms, basil, vegan parmesan cheese, red pepper flakes
1. Preheat the oven to 450 degrees F.
2. Split the squash in half and scrape out the seeds.
3. Season the squash and drizzle with olive oil. Place flesh side down and bake for 30 to 40 minutes.
4. While squash is cooking, sauté veggies of choice in olive oil and heat up marinara sauce.
5. Remove cooked squash from oven and let it cool, just enough to handle.
6. Using a large kitchen spoon or fork, scrape the strands of squash from the inside of the skin (literally should look like thin strands of noodles).
7. Toss the spaghetti squash in the pot of hot marinara sauce, add in sautéed veggies and basil. Simmer for about 10 minutes. Serve and enjoy.