Whole30 Spaghetti Marinara
Indulge in a wholesome twist on an Italian classic with this Whole30 Spaghetti Marinara recipe! Featuring tender, roasted spaghetti squash as a nutrient-packed, grain-free substitute for traditional pasta, this dish is paired with a rich and savory marinara sauce made from crushed tomatoes, fragrant garlic, and fresh herbs. The sauce is naturally sweetened by ripe tomatoes and enhanced with basil, oregano, and a touch of red pepper flakes for optional heat. Easy to prepare and ready in just under an hour, this recipe is perfect for those adhering to the Whole30 lifestyle or simply seeking a healthy, gluten-free dinner option. Garnished with vibrant parsley, this meal delights in flavor while staying clean and compliant.
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Recipe Information
Ingredients
- 1 medium-sized Spaghetti squash
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 28 ounces Crushed tomatoes (no sugar added)
- 2 tablespoons Tomato paste (no sugar added)
- 2 tablespoons Basil, chopped
- 1 teaspoon Oregano, dried
- 0.5 teaspoons Red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon of olive oil and a pinch of salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 35-40 minutes, or until the squash is tender and easily shredded with a fork. Remove from the oven and let it cool slightly.
While the squash is roasting, prepare the marinara sauce. Heat 1 tablespoon of olive oil in a large skillet or saucepan over medium heat.
Add the diced onion to the pan and sauté for 3-4 minutes, or until softened.
Add the minced garlic and sauté for 1 additional minute, until fragrant.
Stir in the crushed tomatoes, tomato paste, chopped basil, dried oregano, red pepper flakes (if using), salt, and black pepper. Mix well to combine.
Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld together.
Once the squash is cool enough to handle, use a fork to scrape out the strands of 'spaghetti' into a large bowl.
Serve the spaghetti squash topped with a generous portion of marinara sauce. Garnish with fresh parsley.
Enjoy your Whole30-compliant Spaghetti Marinara!
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3825 mg | 166% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 57.8 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3184 mg | 68% | |
*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.
