By The Toasted Pine Nut
Roasted Spaghetti Squash + Pumpkin Marinara
16 steps
Prep:15minCook:1h
These Roasted Spaghetti Squash + Pumpkin Marinara make for the perfect plant based weeknight meal! They're low carb, gluten free, and require little prep!
Updated at: Wed, 23 Aug 2023 11:08:19 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories368.4 kcal (18%)
Total Fat15.7 g (22%)
Carbs50.2 g (19%)
Sugars21.6 g (24%)
Protein12.4 g (25%)
Sodium930.5 mg (47%)
Fiber11.3 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 400F.
Step 2
Cut the ends off the spaghetti squash. Stand it up, and cut the squash in half lengthwise.
Step 3
Scoop out the seeds and discard or save for later to roast.
Step 4
Drizzle the inside of the spaghetti squash with olive oil and sprinkle with salt and pepper.
Step 5
Turn the squash over and place the flat/cut side down on a baking sheet lined with parchment paper.
Step 6
Roast in the oven for 40 minutes, then flip them over and roast for another 15 minutes.
Step 7
While the squash is roasting, place the onions in a saucepan with the olive oil over medium-high heat.
Step 8
Sauté the onions for about 25 – 20, stirring frequently, until the onions are caramelized and golden brown.
Step 9
Add the tomatoes, pumpkin puree, broth, water, garlic, and salt.
Step 10
Bring the sauce to a bubble, stirring frequently for about 10 minutes.
Step 11
Once the squash is done roasting, set the broiler to high.
Step 12
Use a fork to pull the spaghetti strands from the sides of the squash shell.
Step 13
Scoop some of the marinara into the center of the squash and use your fork to mix it in.
Step 14
Sprinkle each squash with some mozzarella and Parmesan.
Step 15
Broil for 2 – 5 minutes until the cheese melts and gets toasty brown.
Step 16
Garnish with fresh basil leaves.
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