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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Marvelous Marinara Over Spaghetti Squash

Source: Diabetic Cooking Magazine/Chef Michel Nischan

Delicious marinara over spaghetti squash, a healthful pasta substitute.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	138.0

Total Carbs	17.9 g

Dietary Fiber	3.9 g

Sugars	10.3 g

Total Fat	5.1 g

Saturated Fat	0.7 g

Unsaturated Fat	0.6 g

Potassium	85.6 mg

Protein	3.0 g

Sodium	124.4 mg

Dietary Exchanges 5.1 Fat, 3.3 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tbsp olive oil 3.0
3 each medium garlic cloves 56.0
56 oz canned unsalted diced tomatoes 1.0
1 tsp ground oregano 1.0
1 tsp dried basil 2.0
2 tbsp balsamic vinegar 0.25
0 1/4 cup low sodium vegetable broth 0.125
0.125 tsp salt 0.125
0.125 tsp black pepper 1.0
1 lb spaghetti squash

Directions

Place olive oil and garlic in large saucepan over low heat; cook and stir 2 minutes. Add tomatoes, oregano, basil, red wine or vinegar, broth, salt and pepper.
Simmer, uncovered, 20 minutes or until the sauce thickens.
Prepare spaghetti squash while Marinara is cooking: cut in squash in four, steam until it softens, spoon out spaghetti squash into bowl adding dash of salt and olive oil. Ready to use as a pasta substitute