• 1 small spaghetti squash (you’ll need 2 cups cooked)
  • 1 tsp olive oil
  • 1 tbsp minced shallots
  • 1 clove garlic, crushed
  • 1/4 cup red onion, diced
  • 1/4 cup celery, diced
  • 1/4 cup carrots, diced
  • 1 cup broccoli florets
  • 1/2 cup diced zucchini
  • 2 cups homemade marinara sauce
  • 1/2 tbsp grated Pecorino Romano (optional)
  • 3 oz fresh mozzarella (optional)


  1. Preheat oven to 400ºF.
  2. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down.
  3. If you prefer the microwave, stab the squash with a knife all around and place on a microwave safe dish. Microwave 7-9 minutes or the skin gives when cut with a knife.
  4. Once cooked, use a fork to scrape the strands out into a bowl.
  5. In a medium saute pan heat the oil over medium-low heat. Add the shallots, garlic, red onion, celery and carrots and cook 5 minutes, stirring.
  6. Add the broccoli and zucchini and season with salt and pepper to taste.
  7. Add the marinara sauce, increase heat to medium and simmer until the vegetables are tender crisp, about 3 to 4 minutes.
  8. Add 2 cups of the spaghetti squash, Pecorino Romano and stir, adjust the salt and pepper to taste and cook 1 minute.
  9. Divide the vegetables in two small casserole dishes, or you can use the shells of the spaghetti squash to make boats, then place under the broiler or in a hot oven until the cheese melts.


Yield: 2 servings, Serving Size: 1 3/4 cups

  • Amount Per Serving:
  • Freestyle Points: 5
  • Points +: 8
  • Calories: 340 calories
  • Total Fat: 14g
  • Saturated Fat: g
  • Cholesterol: 34.5mg
  • Sodium: 356mg
  • Carbohydrates: 38g
  • Fiber: 8g
  • Sugar: 6g
  • Protein: 14g





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