Low Carb Spaghetti with Tomato Sauce and Vegetables
Savor the delicious, guilt-free flavors of this Low Carb Spaghetti with Tomato Sauce and Vegetables, a wholesome alternative to traditional pasta dishes! Featuring tender, roasted spaghetti squash as a nutrient-rich base, this recipe is loaded with vibrant vegetables like zucchini and bell peppers, simmered in a robust tomato sauce infused with garlic, basil, oregano, and a touch of red pepper flakes for a subtle kick. Perfect for healthy eating enthusiasts, this dish is naturally gluten-free, packed with fiber, and brimming with fresh, wholesome ingredients. Quick to prepare in under an hour, this recipe is ideal for weeknight dinners or meal preps, and it's bursting with comforting Italian-inspired flavors. Garnished with parsley for a fresh finish, this low-carb spaghetti is a satisfying, family-friendly meal that proves healthy eating doesn’t have to sacrifice taste!
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Recipe Information
Ingredients
- 1 medium-sized Spaghetti squash
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 small Onion
- 1 medium-sized Zucchini
- 1 medium-sized Bell pepper
- 14 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Basil
- 1 teaspoon Oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds.
Brush the cut sides of the spaghetti squash with 1 tablespoon of olive oil and place them cut-side down on a baking sheet.
Roast the squash in the oven for 30-40 minutes, or until the flesh is tender and easily separates into strands with a fork.
While the squash is roasting, prepare the tomato sauce. Finely dice the garlic and onion.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the diced garlic and onion to the skillet and sauté for 2-3 minutes until translucent.
Dice the zucchini and bell pepper into small cubes and add them to the skillet. Cook for 5-7 minutes or until softened.
Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, black pepper, and red pepper flakes.
Simmer the sauce over low heat for 15-20 minutes, stirring occasionally.
Once the spaghetti squash is fully cooked, remove it from the oven and let it cool slightly.
Using a fork, gently scrape the flesh of the squash into long strands and transfer them to a serving platter.
Top the spaghetti squash with the tomato sauce and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4491 mg | 195% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 62.3 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3275 mg | 70% | |
*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.
