Low Carb Spaghetti Squash w/ Marinara & Mozzarella Recipe

This Low Carb Spaghetti Squash recipe makes for a wonderful healthy meal any day of the week!

It's November which means Spaghetti Squash is in season!

We picked up the most beautiful Spaghetti Squash from Trader Joes for around $3.50 and I couldn't wait to cook it even though I didn't really know how to. Sure, I've roasted a ton of vegetables throughout my life but embarrassingly enough I've only ever had Spaghetti Squash in restaurants before.

At first glance, it was a little intimidating because it's quite a large vegetable. My husband playfully called it "Cantaloup Squash" when we first saw it because it's very similar in shape, size, and color but the texture is much different.

If you've ever taken a knife to a Spaghetti Squash you'll quickly realize that it's extremely hard - if even possible - to cut through. It's truly easy to hurt yourself if you don't approach this correctly so be sure you know what you're doing before you start slicing!

We found this super helpful article on It's A Veg World After All about how to safely cut open Spaghetti Squash which includes a tip about microwaving the squash for 4-5 minutes in order to soften the skin to cut. Make an outline with slits using a small knife of where you plan to cut prior to placing it in the microwave. This is done for ventilation and can also be done by poking several holes in the squash with a fork however we prefer this method.

After the squash is finished in the microwave, remove it using oven mitts or a towel as it will be very hot! Take a large knife and slowly cut along slits until knife can get deeper. Hold on tightly to the squash so it does not slip and push knife down through center until it goes all the way through then slice completely in half, removing the stem. It really sounds more complicated than it is!

Scoop out the seeds as much as possible using a spoon then pour EVOO, salt and pepper on the inside. Place face down on parchment paper on a baking sheet and poke a few holes on the back of the squash using a fork. Cook at 400* for 40-45 minutes.

While that is cooking, prepare your marinara sauce and mozzarella cheese as it will go on top when the squash is finished.

When done, remove squash from oven and use fork to create "noodles" on the inside. You may need to remove more seeds during this process.

Top with marinara sauce and mozzarella and cook for another 5 minutes or until cheese is fully melted.

Optional to add sautéed chickpeas or ground turkey.

Enjoy with salad or as is!

You will need:

• 1 Spaghetti Squash

• 4-5 Tbsp EVOO

• 3-4 cups of marinara

• 2 cups shredded mozzarella or sliced

• 1 tsp salt

• 1/2 tsp pepper

INSTRUCTIONS:

1) Set oven to 400*

2) Slice Spaghetti Squash open as per directions above.

3) Top with EVOO, salt, and pepper and place face down on parchment paper.

4) Poke holes on back of squash using a fork then cook for 40-45 minutes.

5) Prepare marinara while the squash cooks.

6) When squash is done, use a fork to make "noodles".

7) Top with marinara and mozzarella.

8) Cook for an additional 5 minutes or until cheese is melted.

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