Spaghetti Squash Noodles

This spaghetti squash noodle recipe features store-bought marinara sauce loaded with sautéed vegetables for a great twist on traditional spaghetti.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 375 Calories

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1 (28 ounce) jar spaghetti sauce
• 2 medium green bell peppers, chopped
• 1 medium onion, sliced
• 1 medium zucchini, chopped
• 1 (3 pound) spaghetti squash, halved lengthwise and seeded
• 1 medium carrot, or more to taste, diced
• 1 tablespoon dried parsley flakes
• 1.5 cups water

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until tender when pierced in the middle with a knife, about 30 minutes.

Step 3

Place squash halves, cut-sides down, in a baking dish. Add about 1/2 inch water to the dish.

Step 4

While squash is baking, heat olive oil in a large skillet over medium heat. Add bell peppers, onion, zucchini, and carrot; sauté until vegetables begin to soften, about 5 minutes. (The zucchini will add water to the pan; that's okay, it will cook out.) Add garlic and cook until fragrant, about 1 minute. Add parsley flakes, salt, and pepper. Remove from heat.

Step 5

At the same time, heat spaghetti sauce in a small saucepan over medium heat until warm.

Step 6

Remove squash from the oven and let cool slightly. Use a fork to remove the strands of flesh; place in a large bowl.

Step 7

Add sautéed vegetables to spaghetti squash in the bowl and toss to combine. Mix in warm spaghetti sauce until evenly coated.