Serves: 2-4 servings
1 very large spaghetti squash
Pepper, and oregano if desired (salt is optional)
1 1/2 cups marinara sauce, jarred or homemade
1/2 cup reduced fat shredded mozzarella cheese
1/2 cup breadcrumbs, optional
1. Cut the spaghetti squash in half, lengthwise. Place it flat-sides up in a baking pan, Drizzle with olive oil if desired. Place the pan on the center rack in a non-preheated oven, and set the oven to 460 F. Bake 50 minutes, then check for doneness. If the strands are still crunchy or don’t separate easily, let the squash bake 10 additional minutes or until strands easily pull apart from the shell.
2. Remove from the oven, discard the seeds, and stir the strands with a fork to separate them in the shell. Stir in a little pepper and dried oregano if desired.
3. Then stir in 1/2 cup to 3/4 cup marinara sauce per squash half, depending on how saucy you want it. Sprinkle the cheese shreds over top, then sprinkle on the breadcrumbs, if using. Place the pan back in the oven, and bake until the marinara sauce is fully heated and the cheese shreds (if using) are melted.
Nutrition per serving: 110 Calories, 7 g Fat, 3 g Sat Fat, 0 mg Cholesterol, 13 g Carbohydrate, 2 g Protein, 1 g Fiber, 250 mg Sodium.
Image Source: Food.com
Photo Credit: Marg (CaymanDesigns)