Roasted Spaghetti Squash with Tomato Sauce
For a healthy and low carb take on pasta, give this roasted spaghetti squash a try! It is easy to prepare, and oh so satisfying.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 4 servings
- 2 spaghetti squash
- 3 tsp olive oil divided
- Salt and pepper to taste
- 1 red onion thinly sliced
- 1 red or yellow pepper thinly sliced
- 4 cremini mushrooms thinly sliced
- 3 cups homemade tomato sauce or store bought
- 2 tbsp tomato paste
- 1/2 tsp sea salt
- 1/4 tsp oregano
- Optional Garnishes: green onion, chili flakes or fresh basil
Preheat the oven to 425 degrees F and line a baking tray with parchment paper.
Slice your spaghetti squash in half, lengthwise. Scoop out the seeds and place them hollow side up on your baking sheet.
Drizzle each half of the squash with 1/2 tsp (2 of the 3 tsp total) worth of olive oil and sprinkle them with salt and pepper.
Bake your squash for 30-35 minutes or until you can easily pierce the squash with a fork and edges are golden brown.
Meanwhile, in a large skillet, add the remaining teaspoon of olive oil, onion, pepper and mushrooms and sauté over medium heat for until softened and liquids mostly evaporated. This should take about 5-7 minutes.
Add the tomato sauce, tomato paste, salt and oregano to the skillet and simmer over medium low heat for about 15 minutes.
Using a fork, fluff the squash up a bit and then ladle the sauce over your roasted spaghetti squash. OR scrape out the squash with a fork and transfer to a plate. Then top with the tomato sauce.
Calories: 235kcal | Carbohydrates: 44g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 621mg | Potassium: 1080mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1745IU | Vitamin C: 85mg | Calcium: 140mg | Iron: 2.3mg