Whole30 Spaghetti with Marinara Sauce
Elevate your weeknight dinners with this wholesome and delicious Whole30 Spaghetti with Marinara Sauce! This low-carb, gluten-free dish swaps traditional pasta for roasted spaghetti squash, creating tender, spaghetti-like strands that perfectly complement the rich, homemade marinara sauce. The sauce, crafted with no-added-sugar crushed tomatoes, tomato paste, and a blend of savory dried herbs, delivers bold, classic Italian flavors with a subtle kick from red pepper flakes. Ready in just over an hour, this easy and nutritious recipe is perfect for meal prep or a comforting family dinner. Garnish with fresh parsley for a burst of color and serve this satisfying meal that’s not only Whole30-compliant but also paleo-friendly, dairy-free, and packed with wholesome goodness!
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Recipe Information
Ingredients
- 1 large Spaghetti squash
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 4 cloves, minced Garlic
- 28 ounces Crushed tomatoes (no added sugar)
- 2 tablespoons Tomato paste (no added sugar)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoons Red pepper flakes
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Using a sharp knife, carefully slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the spaghetti squash, then season with a pinch of salt and black pepper.
Place the squash halves cut-side down onto a baking sheet lined with parchment paper. Bake for 35-40 minutes, or until the squash is tender and easily shredded with a fork.
While the squash bakes, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 4-5 minutes, or until soft and translucent.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer.
Reduce the heat to low and let the marinara sauce simmer for 15-20 minutes, stirring occasionally. Adjust seasoning to taste.
Once the spaghetti squash is done baking, use a fork to scrape out the flesh into spaghetti-like strands.
Serve the spaghetti squash on plates or in bowls, topped with the marinara sauce.
Garnish with fresh parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1888 mg | 82% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 32.7 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1674 mg | 36% | |
*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.
