Print Preview Areas
print
-
Spaghetti Squash Marinara- prep: 10 minutes
- cook: 5 minutes
- servings: 6
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 25 % Daily Value *
- Total Fat: 2 g 2.31%
- Saturated Fat: 0 g 1.67%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 2 mg 0.07%
- Calcium: 0 mg 0%
- Potassium: 0 mg 0%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0%
- Zinc: 0 mg 0%
- Total Carbohydrate: 3 g %
- Dietary Fiber: 0 g 0.67%
- Sugar: 2 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
Ingredients
1 cooked spaghetti squash
1 jar marinara sauce of choice
2 small or 1 large white onion
3-5 cloves of garlic, minced
1/2 cup nutritional yeast
salt and pepper, to taste
Instructions
Saute the onions and garlic in a pan with a splash of water or a little olive oil. Once they’re starting to soften and brown a bit, add the jar of marinara sauce and stir in the nutritional yeast. Stir until heated through then remove from heat.
To serve, either divide the spaghetti squash into bowls and top with the sauce, or mix it all up in a large bowl.
Serve with a pinch of sea salt and fresh cracked black pepper, to taste.