Spaghetti squash is a water-laden, high fiber vegetable. When roasted, it falls apart into a butter, stringy consistency that is similar to a long noodle pasta--hence, the name that it has. But, unlike real spaghetti, the squash version is non-starchy and diet friendly! Here, we take a very basic marinara sauce and add some white beans to it for added protein (and some satisfying starch, too). I happened to have a zucchini in the fridge, so I threw that into my recipe, as well.
This is quick, simple, healthy, and super-satisfying. I hope that you add it to your list of weeknight favorites!
Spaghetti Squash Marinara
Ingredients:
large Spaghetti Squash
Olive oil, salt, pepper
1 15 oz. Can diced tomatoes
2 cloves garlic, chopped
1 small onion, chopped
1 small zucchini, diced
1 15 oz. can of Cannellini beans, rinsed and drained
Procedure:
- Preheat the oven to 450 Degrees.
- Carefully--slice open the zucchini squash, lengthwise. Scoop out the insides and seeds. lightly drizzle with olive oil and season with salt and pepper. Then, place FLESH SIDE DOWN in a foil lined roasting pan. Roast the squash for about 30 minutes, or until soft.
- In a skillet, heat about a Tbsp of olive oil on med/high heat---then, add in the garlic and onion. Saute until golden and translucent. Add in the zucchini and cook for 2-3 minutes, until softened. Season with salt and pepper.
- Next, carefully add in the diced tomatoes and bring to a simmer. If you like, you can add in some red pepper flakes or dried basil. Finally, add in the rinsed beans and cook until heated thoroughly.
- When the squash is done roasting, use a fork to scrape out the spaghetti-like flesh. Top the spaghetti squash with the sauce and ENJOY!! YUM!
