Spaghetti Squash Marinara

30 01 2009

I’ve found spaghetti squash to be one of my staple foods before I even realized that I had a gluten problem. It’s cheap.  It’s easy to make.   It’s very versatile.  and it makes me not feel guilty about craving carbtastic foods since it has a very low glycemic index score and it’s only about 45 calories for a cup of it!


Serves 2

1 spaghetti squash
1 – 1½ cups marinara sauce of choice (use more sauce for a bigger squash)
olive oil
1 tbsp of Herbs de Provence *
1 tbsp nutritional yeast


1. Preheat oven to 375 degrees. Pour enough olive oil to coat a baking dish and sprinkle herbs in the olive oil.
2. Cut spaghetti squash down the center.  Be careful as this is sometimes easier said than done.  A cleaver works well.
3. Remove seeds (can save and bake like pumpkin seeds).
4. Place each half face down in the olive oil and bake for 45 minutes.
5. Using a fork, scoop out the cooked squash and place in serving dish.  Combine with marinara sauce.
6.  Sprinkle with nutritional yeast (to replace parm cheese).

* Herbs can be substituted depending on your taste.  Others to try are basil, garlic, onion, dill, etc.



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