Healthy (Noodle-Free) Spaghetti

If you’re a spaghetti fan like me, you’ll absolutely LOVE this latest recipe. In this recipe, I replaced high carb noodles with low carb spaghetti squash, and omitted all meat. However,if you’re wanting to incorporate meat, go for it! Just brown as usual and add to the marina sauce. With around 40 calories per cup and an abundance of vitamins and minerals, spaghetti squash is a great substitution for any traditional pasta meal!

Blossoming Mommy and Baby’s Healthy Spaghetti 

Ingredients: 

-1- 4lb spaghetti squash
-1 jar organic marina sauce (25 oz jar)
-1 bell pepper (orange, yellow, red, or green)
-1/2 large onion
-1 cup raw mushrooms
-1 T Italian seasoning
-1 tsp basil
-1 T minced fresh garlic
-Salt + Pepper to taste
-Pinch of stevia

Directions: 

-Preheat oven to 375 degrees
-Cut squash in half (lengthwise), spooning out and disposing of seeds
-Drizzle with olive oil, salt, pepper, and a sprinkle of granulated garlic
-Bake (with squash facing up) for 30 minutes or until tender
-Remove from oven and use fork to scoop out squash (this will resemble a noodle!)
-Place in bowl and drizzle with olive oil and salt/pepper if desired

Meanwhile, drizzle olive oil (approx. 1 T) and add minced garlic
-Cook and sizzle on medium heat until garlic is golden brown
-Dice peppers, onions, and mushrooms, then add to garlic mixture
-Saute over medium heat or until vegetables are tender
-Gently pour in red marina sauce + 1/2 cup water
-Add spices (Italian seasoning, basic, salt, pepper, and a pinch of stevia)
-Simmer on low for 20 minutes
-Serve over squash + top with fresh parmesan cheese

Enjoy!

Make sure to snap a pic and check in with your spaghetti dinner using #blossomingmommyandbaby and @blossomingmommyandbaby! We’d love to see your meal! Happy cooking and don’t forget to share this recipe with a girlfriend on your favorite social media platform below!