Servings: 4 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Ingredients
- 1 Medium-sized spaghetti squash
- 2 cups of Tomato sauce
- 1 tablespoon of Olive oil
- 2 cloves of Garlic, minced
- 1/4 teaspoon of Red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil, chopped (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds with a spoon.
- Brush the inside of each half with olive oil and sprinkle with salt and pepper.
- Cut the spaghetti squash halves on a baking sheet and bake for 35-40 minutes or until tender.
- Heat the olive oil over medium heat in a medium saucepan.
- Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes or until fragrant.
- Add the tomato sauce to the saucepan and stir well.
- Reduce the heat to low and let the sauce simmer for 10-15 minutes.
- Use a fork to scrape the spaghetti squash flesh into long strands.
- Divide the spaghetti squash between plates and top each serving with tomato sauce.
- Garnish with chopped fresh basil (if using) and serve immediately.
Other Low-Carb Vegetarian Recipes
Nutrition Facts
Calories: 125 kcal
Total Fat: 6g
Saturated Fat: 1g
Sodium: 409 mg
Total Carbohydrates: 15g
Dietary Fiber: 6g
Sugars: 9g
Protein: 3g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Spaghetti Squash with Tomato Sauce
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
