Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 4 people

Ingredients

  • 1 Spaghetti Squash BCfresh or other
  • 2 tbsp olive oil
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Marinara Sauce

  • 2 tbsp olive oil
  • 1/3 cup Onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp Tomato Paste
  • 2 1/2 cups Jarred Passata (strained and pureéd Italian tomatoes)
  • 1/4 tsp Each Salt and Pepper
  • 6 Basil Leaves torn
  • 1/4 cup Parmesan Cheese grated
  • 2 tbsp Fresh Parlsey chopped

Instructions

  • Preheat oven to 400˚F (200˚C). Line baking sheet with parchment. Halve squash lengthwise and scrape out seeds. Drizzle cut sides with olive oil and season with salt and pepper. Place on prepared baking sheet; bake cut sides down for 45 minutes or until tender.
  • Using a fork, scrape out strands of spaghetti squash; squeeze gently to remove excess liquid. Transfer to serving platter.
  • Marinara Sauce: Meanwhile, in skillet, heat oil over medium heat; cook onion and garlic for 4 or 5 minutes or until tender. Stir in tomato paste; cook for 1 minute. Stir in passata, salt and pepper; bring to simmer. Simmer for 20 minutes or until slightly thickened. Stir in basil.
  • Spoon marinara sauce over spaghetti squash. Top with Parmesan and parsley.
Nutrition Facts
Spaghetti Squash Marinara
Serving Size
 
108 g
Amount per Serving
Calories
200
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
3.5
g
22
%
Cholesterol
 
10
mg
3
%
Sodium
 
390
mg
17
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
500
IU
10
%
Vitamin C
 
8.3
mg
10
%
Calcium
 
150
mg
15
%
Iron
 
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

For a hint of spice, add a pinch of hot pepper flakes to the marinara sauce.
Add your favourite meatballs to the marinara sauce for a healthy and delicious variation on spaghetti and meatballs.
Recipe submitted by Half Your Plate Industry Partner BCFresh
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