Spaghetti squash tomato basil

Add cooked ground turkey or chicken to mimic the “meat sauce with pasta” comfort food you love. If you’re on the yellow phase, you can top with a few tablespoons of grated Parmesan cheese and a ½ cup cooked quinoa pasta.

Ingredients Serves 4 as a side dish

1 spaghetti squash, (about 2 pounds)
⅛ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Cooking spray
1 24-ounce jar low-sugar low sodium, organic marinara sauce, warm or room temperature

Preheat oven to 375°F and spray a cooking sheet covered with foil. Slice spaghetti squash in half long ways, and clean out the center and seeds. Season with salt and pepper and place cut side down and cook for about 45 minutes. Until fork tender.

Remove from oven and use a fork to “rake” the squash from the skin, forming thin strands. Transfer to a large bowl along with marinara sauce. Toss well and serve immediately.

Tip: This makes a great office or school lunch that you can gently reheat or serve room temperature.

Nutritional Stats Per Serving
(Serving size: 1 1/2 cups)
111 calories,  3g protein, 0g sugars, 25g carbohydrates, .5g fat (0g saturated), 0mg cholesterol, 5g fiber, 646mg sodium

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