Skinny Spaghetti Squash with Marinara

• Vegetarian
• Gluten free

• Produce

  • 1 2-lb spaghetti squash
  • 1/2 cup Basil, loosely packed leaves

• Condiments

  • 1 (32-ounce jar Marinara sauce, sugar free

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Parmesan cheese, grated

Found on skinnyms.com

Description

Ingredients

• 1 2-lb spaghetti squash
• 3 tablespoons extra-virgin olive oil
• 1 (32-ounce) jar sugar-free marinara sauce
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup loosely packed basil leaves, sliced

Directions

• Preheat oven to 425 degrees F.
• While oven is preheating, cut the squash in half. Remove the seeds and pulp from the center.
• Brush the olive oil over the cut side, sprinkle with salt and pepper, and lay on a parchment lined baking sheet cut side down.
• Bake for 60 minutes.
• A few minutes before squash is done, pour marinara in a medium saucepan and heat over medium heat until hot throughout.
• When squash is done, scrape the flesh with a fork so the noodles come off, and divide between 4 plates.
• Top with the marinara, cheese, and basil before serving.