I love spaghetti squash. It's like magic the way it scoops out like spaghetti once you roast it. It's the perfect replacement for pasta if you're on a low-carb diet. It's also lower in calories and high in fiber and other nutrients.

I like to pair it with an easy marinara that you can make in a couple of minutes. While I keep it vegan, you can add whatever protein you like.

Check out my recipe and video, below. And QEEP COOKING!

Maggie Q's Spaghetti Squash & Easy Marinara

Ingredients:

• 2 Spaghetti Squash, sliced in half
• Drizzle of Olive Oil
• Pinch of Salt

• 28 oz can stewed tomatoes, drained
• 6 oz can tomato paste
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 2 cloves minced garlic
• 1 tsp salt
• 1 heaping Tbs fresh parsley

1. Preheat oven to 400°.
2. Cut squash in half with a pointy knife. Remove seeds into a bowl to roast later. Rub oil all over the squash. Sprinkle salt on top. Bake for 60-70 minutes.
3. Add all the ingredients for marinara sauce into a food processor or blender. Mix until blended.
4. Take squash out of oven, making sure flesh pulls away from skin. Use a fork to scrape out the "spaghetti" into a large bowl.
5. Mix spaghetti with marinara sauce and warm through on the stove.
6. Optional toppings: roasted squash seeds, parmesan, fresh parsley.