This recipe for spaghetti squash marinara is an excellent dish to serve when you want a healthy version of your favourite marinara pasta recipes. It’s more nutritious, so you have a good alternative when you carve for the regular pasta dish.
Hearty Spaghetti Squash Marinara
This spaghetti squash marinara is such a keeper. The creaminess and tanginess make the dish so heavenly and I'm excited for you to try it.
Ingredients
Spaghetti Squash Ingredients
1 medium spaghetti squash
3 tablespoons olive oil
1 pinch salt
1 pinch ground black pepper
Marinara Ingredients
14 ounces tomatoes - diced with basil and garlic
2 tablespoons tomato paste
2 cups ground chicken (minced chicken)
¼ medium yellow onion - diced
2 cloves garlic - diced- 2 tablespoons olive oil
½ cup basil - chopped- 1 pinch salt
- 1 pinch ground black pepper
Topping Ingredients
- 1 tablespoon basil - chopped
1 small jalapeño - sliced
Instructions
- Halve the spaghetti squash, scoop out the seeds, and bake at 375 degrees Fahrenheit until soft and easy to scoop out the “spaghetti”. This should take about 45 minutes. During this time, prep the marinara and cashew cream.
- In a pan, heat olive oil and cook garlic until fragrant. Add the ground chicken and allow it to cook.
- Add tomatoes, tomato paste, salt, and pepper, then allow to simmer until sauce thickens and is heated for approximately 20 minutes. Stir in fresh basil. Keep on a low simmer until squash has finished baking.
- Plate spaghetti squash, top with marinara, fresh basil, a drizzle of olive oil, salt, and pepper.
Nutrition
Calories: 422kcalCarbohydrates: 24gProtein: 23gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 97mgSodium: 197mgPotassium: 1200mgFiber: 5gSugar: 11gVitamin A: 1461IUVitamin C: 26mgCalcium: 86mgIron: 2mg
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