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Spaghetti Squash with Greens Marinara


Yield: Serves 4

Spaghetti Squash          

  • 1 spaghetti squash              
  • Extra-virgin olive oil spray
  • Pinch sea salt
  • Pinch of freshly ground black pepper
  • Jar of store-bought marinara, no sugar added, lowest sodium
  • 10 ounces frozen spinach, thawed and pureed well in the blender


Time: 15 minutes

  1. Preheat the oven to 400 degrees. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Spray the inside of the squash with olive oil and sprinkle with salt and pepper. Place the spaghetti squash cut side down on the baking sheet. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash.   While the squash is roasting, warm the marinara sauce in a saucepan on the stove, over medium heat. Add the pureed spinach. Stir well and warm through, about 6-8 minutes.   Remove done squash from the oven and flip the squash. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash. Plate squash and top with Spinach Marinara sauce.  Spaghetti squash is a nutritious, low carb, low-calorie alternative to pasta. It's high in fiber and is also a great source of beta carotene, vitamin C.