Spaghetti Squash Marinara Recipe

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Ingredients:

Serving

1 medium spaghetti squash (2 1/2 to 3 lbs.)
1/4 cup onion, chopped
2 garlic cloves, minced
1 tbsp cooking oil
1 (16 oz) can tomatoes, cut up
1 tsp dried italian seasoning
1/4 tsp salt
1/4 tsp pepper
1/8 tsp fennel seed, crushed (optional)
parmesan cheese, grated (optional)

Directions:

Half squash lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. With a fork, prick the skin all over. Bake in a 350 degree oven for 30 to 40 minutes or till tender.
Meanwhile, cook onion and garlic in hot oil till onion is tender but not brown. Stir in undrained tomatoes, Italian seasoning, salt, pepper, and if desired, fennel seed. Bring to boiling; reduce heat. Simmer over medium heat 10 to 15 minutes or to desired consistency, stirring often.
Using a fork, shred and separate the squash pulp into strands. Spoon tomato mixture over squash. If desired, sprinkle with grated Parmesan cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	95.73 Kcal (401 kJ)
Calories from fat	40.98 Kcal
		% Daily Value*
Total Fat	4.55g	7%
Sodium	136.17mg	6%
Potassium	271.86mg	6%
Total Carbs	17.08g	6%
Sugars	7.22g	29%
Dietary Fiber	4.78g	19%
Protein	2.46g	5%
Vitamin C	6mg	10%
Calcium	57mg	6%

Amount Per 100 g
Calories	39.59 Kcal (166 kJ)
Calories from fat	16.95 Kcal
		% Daily Value*
Total Fat	1.88g	7%
Sodium	56.32mg	6%
Potassium	112.43mg	6%
Total Carbs	7.06g	6%
Sugars	2.99g	29%
Dietary Fiber	1.98g	19%
Protein	1.02g	5%
Vitamin C	2.5mg	10%
Calcium	23.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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