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Lunch: Spaghetti Squash with Light Marinara Sauce
Spaghetti squash is simple to cook and makes a great lower-carb substitute for pasta. It's perfect for a winter day when the kids are out of school on winter vacation.
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Spaghetti Squash:
1 medium (2-lb) spaghetti squash, washed
1 Tbsp extra virgin olive oil
1 Tbsp finely grated Parmigiano-Reggiano cheese
Marinara:
14 plum tomatoes, chopped
2 cloves garlic, chopped
1 shallot, minced
1 Tbsp extra virgin olive oil
Freshly ground pepper
1/2 tsp fine sea salt
1 cup fresh basil leaves
6 tsp Parmigiano-Reggiano cheese (optional)
Instructions
Pierce spaghetti squash with a fork in several places and place in microwave on high until skin is soft, approximately 10-15 minutes. Let cool.
While squash is cooking, combine all marinara ingredients in a medium-sized bowl except basil leaves.
Tear basil leaves and add to tomato mixture.
Cut squash in half and make “spaghetti.” Using a fork, pull out individual strands of “spaghetti.” Toss spaghetti squash with olive oil and Parmigiano-Reggiano cheese.
Place squash in a pie plate. Top with light marinara and a sprinkling of Parmigiano-Reggiano cheese.
Serve over cooked spaghetti squash.
Dietitian Tip: To add extra nutrients to this dish, you can also toss in some steamed vegetables or a lean meat or meat substitute.
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Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 95 kcal | ||
| Fat 5 g | ||
| Carbohydrate 12 g | ||
| Protein 2 g | ||
| Saturated Fat 1 g | ||
| Sodium 225 mg | ||
| Sugar 6 g | ||
| Fiber 3 g | ||
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