For a richer flavor, roast the vegetables alongside the squash. Toss them with olive oil, salt, and pepper before spreading them on a baking sheet. Add them to the squash after both are roasted. Feel free to add protein, such as cooked Italian sausage, ground turkey, or chickpeas, to the sauce for a heartier meal. Fresh herbs, like basil or oregano, add a bright flavor boost. Stir them in at the end.
Spaghetti Squash Noodles
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS0
Embrace a lighter, healthier take on classic spaghetti with this vibrant dish. Tender strands of spaghetti squash mingle with a medley of colorful vegetables and savory marinara sauce, creating a satisfying and guilt-free meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate59 g
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Cholesterol4 mg
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Fiber8 g
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Protein7 g
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Saturated Fat3 g
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Sodium884 mg
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Sugar22 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). (5 minutes)
02
StepPlace squash halves, cut-sides down, in a baking dish. Add about 1/2 inch of water or vegetable broth to the dish. (2 minutes)
03
StepBake in the preheated oven until tender when pierced in the middle with a fork, approximately 30-40 minutes. (40 minutes)
04
StepWhile squash is baking, heat olive oil in a large skillet over medium heat. Add bell peppers, onion, zucchini, and carrot; sauté until vegetables begin to soften, about 8-10 minutes. (10 minutes)
05
StepAdd garlic and cook until fragrant, about 1 minute. Season with parsley flakes, salt, and pepper. Remove from heat. (2 minutes)
06
StepIn a separate saucepan, gently warm the marinara sauce over medium-low heat. (5 minutes)
07
StepOnce the squash is cool enough to handle, use a fork to scrape out the strands of flesh into a large bowl. (5 minutes)
08
StepAdd the sautéed vegetables to the spaghetti squash in the bowl and toss gently to combine. (2 minutes)
09
StepPour the warm marinara sauce over the squash and vegetables, mixing until everything is evenly coated. Serve immediately.
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