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Spaghetti Squash with Tomato Meat Sauce – vegetarian recipe
Stav Kogan

Spaghetti Squash with Tomato Meat Sauce

This Spaghetti Squash with a savory meat sauce delivers all the flavor you crave, making it the perfect guilt-free weeknight meal. Enjoy a classic comfort food experience with a healthy, low-carb twist!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 serving
Calories: 239
Ingredients Method Nutrition

Ingredients
  

  • 1½ cups / 360 ml (12.2 fl oz) Tomato Meat Sauce
  • 1 large spaghetti squash (about 4 pounds / 1.8 kg / 3.97 lb)
  • 2 tablespoons (30 ml / 1 fl oz) avocado oil or olive oil
  • Sea salt and ground black pepper, to taste
  • Fresh basil, for garnish (optional)
  • 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.
  • 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.

Method
 

  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.
  4. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  5. Roast the squash: Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.
  6. Place the halves cut-side up on your prepared baking sheet.
  7. Drizzle with oil and season generously with salt and pepper.
  8. Roast for 45 minutes, or until the flesh is tender and easily pierced with a fork.
  9. 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.
  10. Serve: Divide the spaghetti squash strands among six bowls or plates.
  11. Top each portion with ¼ cup of the warm tomato meat sauce and garnish with fresh basil, if using.
  12. 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.

Nutrition

Calories: 239kcalCarbohydrates: 12.7gProtein: 8gFat: 18.1g

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