Spaghetti Squash Marinara is the best gluten free, low carb spaghetti alternative! My kids love this recipe and have never complained that it isn't "real" pasta. It's just THAT delicious.
0 Preheat oven to 400 degrees.
1 Cut the squash in half and remove the seeds.
2 Place the squash on a lightly greased baking sheet and cook for 45-50 minutes or until softened.
3 Heat the oil in a saucepan over low to medium heat and saute the onion, garlic and carrot for 2-3 minutes or until onion is translucent.
4 Add the tomatoes and cook for 4-5 minutes. Add the basil.
5 Remove the squash from the oven and let squash cool for several minutes.
6 Shred the squash with a fork until stringy. Tip: Hold the stem end of the squash with a towel or a glove so you don’t burn your hand while you’re shredding it.
7 Place the spaghetti squash in a bowl and top with the marinara sauce.
