MAKES: 6 servings · PREP TIME: 20 minutes · COOK TIME: 45 minutes
A batch of tomato sauce simmering on the stove has one of the most inviting aromas I can think of. We ate spaghetti almost weekly when I was growing up. In fact, it was in such high rotation that I would have sworn we were Italian. I’m so thankful that there are low-carb-friendly options out there so I can still enjoy the delicious flavors of a home-cooked spaghetti dinner. Now it just happens to be in the form of spaghetti squash.
INGREDIENTS
•1½ cups Tomato Meat Sauce (here)
•1 large spaghetti squash (about 4 pounds)
•2 tablespoons avocado oil or olive oil
•Sea salt and ground black pepper
•Fresh basil, for garnish (optional)
DIRECTIONS
1. If you do not already have the sauce prepared, cook it while the spaghetti squash is roasting. If you prepared it in advance, warm the sauce over medium-low heat while the spaghetti squash is in the oven.
2. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
3. Cut the spaghetti squash in half lengthwise and, using a large spoon, scrape out the seeds. Put the squash cut side up on the lined baking sheet. Drizzle the squash with the oil and sprinkle with a little salt and pepper. Roast for 45 minutes, or until the squash is easily pierced with a fork.
4. Remove the squash from the oven and, once cool enough to handle, use a fork to scrape out the shreds of squash.
5. Divide the spaghetti squash among six plates. Top each serving with ¼ cup of the tomato meat sauce and garnish with basil, if desired.
PER SERVING:
CALORIES: 239
FAT: 18.1g
PROTEIN: 8g
TOTAL CARBS: 12.7g
FIBER: 2.8g
NET CARBS: 9.9g
