Now that it is fall, we can start talking about fall and winter squashes, which are my favorite. First up, spaghetti squash. I had honesty never tried this until last year, and I was blown away by how much I liked it. You really do feel like you are eating spaghetti! It isn’t carb free, but it is definitely lower in carbs than regular pasta. Only 10 g of carbs for 1 cup cooked squash compared to 37 g of carbs for 1 cup cooked spaghetti.
This spaghetti squash with marinara is so incredibly simple but it hits all those satisfying, homey notes of a regular spaghetti dinner.
Spaghetti Squash with Marinara Sauce (Serves 2-3)
1 medium spaghetti squash
2 cups marinara sauce
1. Slice spaghetti squash in half widthwise. Scoop out seeds. Pierce with a fork a few times.
2. Pour sauce into bottom of crockpot. Place squash on top of sauce, cut sides down. Cook on high for 3-4 hours or low 5-6 hours, until squash is tender when poked with a fork.
3. Remove squash. Shred pulp into spaghetti like strands. Serve with sauce.
Nutritional Information (Amount per serving):
Protein: 4 g
Fat: 3 g
Saturated Fat: less than 1 g
Cholesterol: 0 mg
Carbohydrates: 34 g
Fiber: 8 g
Sodium: 232 mg
Recipe Notes: You can also cook meatballs in the crockpot along with this.
Source: adapted from recipes online
Low iodine adjustment: use homemade marinara sauce.