Meatless Monday: Spaghetti Squash Marinara

Sometimes I get all fancy schmancy with Meatless Mondays.

Sometimes I make myself a bowl of cold cereal.

Sometimes (i.e., most times) I fall into the happy place between these two extremes.

(Speaking of “happy place,” can we all just take a moment to applaud the spaghetti squash?)

Spaghetti squash is ridiculously simple to prepare and it has served itself as being the creative base for many of my favorite dishes.  In addition to its fun texture and mild flavor, spaghetti squash is super low in calories (i.e., a mere 50 calories per cup) while offering a nice dose of fiber, potassium and manganese.

One of my favorite ways to eat it?

(You already guessed it.)

Spaghetti Squash Marinara!!!

To bump up the protein factor (remember, it’s protein that truly helps to fill you up and keep you full from one meal to the next, so include a little at each meal and snack!) I like to combine a marinara sauce with crumbled tempeh.  No cooking required.  Just heat and serve!

For a healthy marinara sauce, choose one that has a modest amount of sugar and salt.  I like Francesco Rinadli’s No Added Salt.  With only 6 grams of sugar and 40mg sodium per 1/2 cup portion, it’s a nice, healthy choice.  It’s especially tasty when spiced up with herbs and extra garlic.

Spaghetti Squash.

Marinara sauce.

Oh, what a happy place it is.

How To Cook A Spaghetti Squash

  1. Preheat oven to 375.
  2. Cut squash in half lengthwise.  Remove seeds with a spoon.
  3. Place squash halves cut side down on cookie sheet that has been sprayed with cooking spray.  Bake for 40 minutes or until knife pierces easily through skin.
  4. Let cool slightly in order to allow handling.  Once cool enough to handle, use a fork to “string” out the strands of spaghetti squash.  They will fall out looking like spaghetti.  Enjoy!

How To Make Spaghett Squash Marinara

  1. Prepare squash, following directions above.
  2. Meanwhile, combine 1 bottle of your favorite marinara sauce with 18 oz. (or 1.5 packages) of crumbled tempeh.  Cook over medium heat until thoroughly warmed.
  3. In a medium pan, combine cooked spaghetti squash with 1-2 Tbsp. olive oil and 1/2 tsp dried thyme.  Toss well and cook for about 5-8 minutes.
  4. Plate spaghetti squash and top with prepared marinara sauce.  Enjoy!

Questions: What is your favorite type of squash and how do you prepare it?




17 thoughts on “Meatless Monday: Spaghetti Squash Marinara

  1. This looks great. I also love Spaghetti Squash with pesto. Eating peanut butter off a spoon counts as meatless monday too right?

  2. Hokkaido – baked or roasted or mashed with potatoes as a special version of good ol’ mashed potatoes. Zucchini I like as well; actually, many people in our country consider it rather as a tasteless filler, which is in my opinion a great pity.

  3. I think spaghetti squash i probably my least favourite of all squashes. I find it the least flavourful and I’m really not a fan of the stringy texture.
    Butternut, acorn, or pumpkin are where it’s at.

  4. Peasandthankyou has a really tasty recipe for a spaghetti squash casserole that I really enjoy. Not quite as healthy as yours but still not too bad. Love it!

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