Spaghetti Squash with Marinara

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.

Enjoy!

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):

Calories: 160
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.