Low Carb Pasta with Tomato Sauce and Cheese
Satisfy pasta cravings without the guilt with this Low Carb Pasta with Tomato Sauce and Cheese! This delicious and wholesome recipe swaps traditional pasta for tender, roasted spaghetti squash, creating a naturally gluten-free and keto-friendly alternative. Tossed with a rich, garlic-infused tomato sauce, seasoned with oregano, basil, and a hint of red pepper flakes, this dish is packed with comforting, bold flavors. Topped with melty mozzarella cheese and fresh basil leaves, it delivers all the indulgence of a classic Italian dinner in a lighter, low-carb package. Perfect for weeknight dinners, this easy-to-make dish is ready in just over an hour and serves as a satisfying, family-friendly meal.
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Recipe Information
Ingredients
- 1 medium Spaghetti squash
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 medium Onion
- 28 ounces Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1.5 cups Mozzarella cheese, shredded
- 8 leaves Fresh basil leaves
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with 1 tablespoon of olive oil and season with a little salt and pepper.
Place the spaghetti squash halves cut-side down on the prepared baking sheet. Bake in the preheated oven for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash is baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Finely chop the garlic and onion. Add them to the skillet and sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir well and bring the sauce to a simmer.
Lower the heat and let the sauce simmer gently for about 15 minutes, allowing the flavors to meld. Stir occasionally.
Once the spaghetti squash is done, let it cool slightly before handling. Use a fork to scrape out the flesh, which will come out in long strands, and place them into a large serving bowl.
Pour the tomato sauce over the spaghetti squash and toss to combine.
Sprinkle the shredded mozzarella cheese over the mixed spaghetti squash and sauce. The heat from the squash and sauce will melt the cheese, but you can also place the dish under a broiler for 2-3 minutes to achieve a bubbly, golden top.
Garnish with fresh basil leaves just before serving.
Serve warm and enjoy your delicious, low-carb pasta dish!
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 3689 mg | 160% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 57.9 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1621 mg | 125% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3247 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
