Spaghetti Squash Marinara

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 large spanish onion (cut into long stripes)
• 1 garlic clove (finely chopped)
• 1 small zucchini (cut lengthwise into stripes)
• 1 small yellow squash (cut lengthwise into stripes)
• 1 medium red bell pepper (seeded and cut length-wise into stripes)
• 2 cups canned crushed tomatoes
• 1 cup loosely packed fresh basil (chopped)
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

• 1 prick spaghetti squash all over with a fork. place it in the microwavable dish or on a paper towel. microwave on high for 15-20 minutes or until it softens. remove form microwave and let cool.
• 2 when the squash is cooled, cut in half length-wise, then scrape out seeds and throw them away. set squash aside.
• 3 warm 1 tbsp olive oil in large saucepan over medium heat. add the onion and garlic. stirring often for about 10 minutes, or until onion browns. add water, 1 tbsp at a time, as necessary to prevent burning. add remaining 1 tbsp oil, zucchini, yellow squash and bell pepper to pot, and cook for about 10 minutes, or until vegetables soften slightly.
• 4 add tomato puree/ or canned tomatoes and basil and simmer over low heat for 15 minutes.
• 5 while sauce is simmering, gently remove spaghetti squash strands using 2 forks and add to sauce. stir in salt and pepper and cook for 1 to 2 minutes longer or until squash is heated through.
• 6 per serving: 97 calories/ 3g protein/ 16g carbs/ 4g fat/ 1g sat. fat / 0 mg chol / 4g fiber / 386mg sodium.