Spaghetti Squash with Tomato Sauce
Method
Prepare the Squash: Preheat the oven to 200°C (180°C fan/Gas Mark 6). Cut the spaghetti squash in half lengthways and scoop out the seeds using a spoon. Lightly drizzle the inside of each half with extra virgin olive oil and season with a pinch of salt and freshly ground black pepper. Place the squash cut-side down on a baking tray lined with baking parchment. Roast the squash for about 40 minutes, or until the flesh is tender and easily scraped into strands with a fork.
Prepare the Sauce: While the squash is roasting, heat 1 tablespoon of extra virgin olive oil in a medium-sized frying pan over a medium heat. Add the marinara sauce to the pan, season with salt and freshly ground black pepper, and simmer gently for 10–15 minutes to heat through, allowing the flavours to meld together. Stir occasionally to prevent sticking.
Serve: Once the squash is done roasting, remove it from the oven and allow it to cool slightly. Use a fork to scrape the flesh into long spaghetti-like strands and transfer to serving plates. Spoon the warm marinara sauce generously over the squash. Garnish with freshly chopped basil and a drizzle of extra extra virgin olive oil if desired.
This Spaghetti Squash with Tomato Sauce offers a wholesome, low-carb alternative to traditional pasta. The naturally sweet, tender strands of roasted squash pair beautifully with a simple marinara sauce, creating a satisfying, anti-inflammatory meal that is light yet flavorful. Serve it with a fresh basil garnish to add a burst of herbaceousness to every bite. Spinach and Chickpea Stir-Fry
Nutrition Facts
Per serving
