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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.

Prep Time: 30 minutes
Cook Time: 20 minutes
Difficulty: Easy

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
1 Fat , 3 1/2 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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2 tbsp  olive oil
3 each  medium garlic cloves
56 oz  canned unsalted diced tomatoes
1 tsp  ground oregano
1 tsp  dried basil
2 tbsp  balsamic vinegar
0 1/4 cup  low sodium vegetable broth
0.125 tsp  salt
0.125 tsp  black pepper
1 lb  spaghetti squash
  1. 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.
  2. Simmer, uncovered, 20 minutes or until the sauce thickens.
  3. 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

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