Ingredients
- 1 Spaghetti Squash BCfresh or other
- 2 tbsp olive oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
Marinara Sauce
- 2 tbsp olive oil
- 1/3 cup Onion finely chopped
- 2 cloves garlic minced
- 2 tbsp Tomato Paste
- 2 1/2 cups Jarred Passata (strained and pureéd Italian tomatoes)
- 1/4 tsp Each Salt and Pepper
- 6 Basil Leaves torn
- 1/4 cup Parmesan Cheese grated
- 2 tbsp Fresh Parlsey chopped
Instructions
- Preheat oven to 400˚F (200˚C). Line baking sheet with parchment. Halve squash lengthwise and scrape out seeds. Drizzle cut sides with olive oil and season with salt and pepper. Place on prepared baking sheet; bake cut sides down for 45 minutes or until tender.
- Using a fork, scrape out strands of spaghetti squash; squeeze gently to remove excess liquid. Transfer to serving platter.
- Marinara Sauce: Meanwhile, in skillet, heat oil over medium heat; cook onion and garlic for 4 or 5 minutes or until tender. Stir in tomato paste; cook for 1 minute. Stir in passata, salt and pepper; bring to simmer. Simmer for 20 minutes or until slightly thickened. Stir in basil.
- Spoon marinara sauce over spaghetti squash. Top with Parmesan and parsley.
Nutrition Facts
Spaghetti Squash Marinara
Per
108 g
Calories
200
% Daily Value*
Fat
17
g
26
%
Saturated Fat
3.5
g
22
%
Carbohydrates
4
g
1
%
Fibre
1
g
4
%
Sugars
4
g
4
%
Protein
5
g
10
%
Cholesterol
10
mg
3
%
Sodium
390
mg
17
%
Vitamin A
500
IU
10
%
Vitamin C
8.3
mg
10
%
Calcium
150
mg
15
%
Iron
0.7
mg
4
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
For a hint of spice, add a pinch of hot pepper flakes to the marinara sauce.
Add your favourite meatballs to the marinara sauce for a healthy and delicious variation on spaghetti and meatballs.
Recipe submitted by Half Your Plate Industry Partner BCFresh
