Is there anything more comforting than the aroma of a rich tomato sauce simmering on the stove? It instantly transports me back to my childhood, where spaghetti night was a weekly ritual. I loved those hearty, saucy dinners, and I’m thrilled I can still enjoy that classic comfort food experience, just with a healthy, low-carb twist! This Spaghetti Squash with a savory meat sauce delivers all the flavor you crave, making it the perfect guilt-free weeknight meal.
Ingredients
• 1½ cups / 360 ml Tomato Meat Sauce
• 1 large spaghetti squash (about 4 pounds / 1.8 kg)
• 2 tablespoons / 30 ml avocado oil or olive oil
• Sea salt and ground black pepper, to taste
• Fresh basil, for garnish (optional)
Instructions
1. Directions
2. Prepare the sauce: If using a pre-made sauce, gently warm it over medium-low heat while the squash roasts. If making it from scratch, prepare it according to the recipe directions.
3. Prep the oven and pan: Preheat your oven to 400°F / 200°C. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
4. Roast the squash: Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on your prepared baking sheet. Drizzle with oil and season generously with salt and pepper. Roast for 45 minutes, or until the flesh is tender and easily pierced with a fork.
5. Create the ‘spaghetti’: Remove the squash from the oven and let it cool for a few minutes until it’s safe to handle. Use a fork to scrape the inside of the squash, pulling the flesh into long, spaghetti-like strands.
6. Serve: Divide the spaghetti squash strands among six bowls or plates. Top each portion with ¼ cup of the warm tomato meat sauce and garnish with fresh basil, if using.
Nutritional Information
• PER SERVING
• CALORIES: 239
• FAT: 18.1g
• PROTEIN: 8g
• TOTAL CARBS: 12.7g
• FIBER: 2.8g
• NET CARBS: 9.9g
Pro Tips
• To make cutting the tough spaghetti squash easier, pierce it several times with a knife and microwave for 3-5 minutes before slicing.
• For a drier, less watery ‘pasta,’ try roasting the squash halves cut-side down. This allows excess moisture to steam away.
• After shredding the squash, toss the strands directly in the pan with the warm sauce for a minute or two. This helps the squash absorb more flavor.
• Store leftover spaghetti squash and sauce separately in airtight containers in the refrigerator for up to 4 days to prevent the squash from becoming soggy.
FAQ
Q: How do you keep spaghetti squash from getting watery
A: For drier, less watery spaghetti squash, roast the halves cut-side down on the baking sheet. This allows the excess moisture to steam away as it cooks.
Q: What is the easiest way to cut a spaghetti squash
A: To make cutting a tough spaghetti squash easier, pierce the skin several times with a knife and then microwave it for 3-5 minutes. This will soften the rind, making it much easier to slice in half.
Q: How should I store leftovers
A: To prevent the squash from becoming soggy, store the leftover spaghetti squash strands and the meat sauce in separate airtight containers in the refrigerator for up to 4 days.
