Ingredients
- 1 spaghetti squash
- 1 (15-ounce) can chunky tomato sauce
- 1 tablespoon olive oil
- 1/4 onion, diced
- 1 carrot, peeled and shredded
- 1 clove garlic, minced
- 1 tablespoon fresh basil, chopped
Instructions
-
Preheat the oven
Set the oven to 400°F (200°C). -
Prepare the squash
Cut the spaghetti squash in half lengthwise and remove the seeds. -
Roast the squash
Place the halves on a lightly greased baking sheet and roast for 45–50 minutes, or until the flesh is soft. -
Prepare the marinara sauce
While the squash is roasting, heat olive oil in a saucepan over low to medium heat.
Add the diced onion, minced garlic, and shredded carrot. Sauté for 2–3 minutes until the onion becomes translucent. -
Add the tomato sauce
Stir in the canned tomato sauce and cook for 4–5 minutes. Add the chopped basil and mix well. -
Shred the squash
Remove the squash from the oven and let it cool slightly. Using a fork, scrape the inside to create spaghetti-like strands.
Tip: Hold the stem end with a towel or glove to avoid burning your hand. -
Serve
Place the spaghetti squash strands in a bowl and top with the marinara sauce.
Notes
- Add Parmesan cheese or nutritional yeast on top for extra flavor.
- Include protein such as ground turkey, meatballs, lentils, or tofu.
- Roast the squash cut-side down for slightly caramelized edges.
- Leftovers can be stored in the refrigerator for 3–4 days and reheated easily.
