Low Carb Pasta with Tomato Sauce and Cheese

Indulge in a comforting bowl of *Low Carb Pasta with Tomato Sauce and Cheese*, a guilt-free take on a classic Italian favorite! This recipe swaps traditional pasta for roasted spaghetti squash, delivering a light yet satisfyingly tender base that's both gluten-free and keto-friendly. The rich tomato sauce, infused with aromatic garlic, onions, and Italian herbs like oregano and basil, simmers to perfection while the squash bakes. Topped with melty mozzarella cheese and fresh basil leaves, this low-carb dish offers all the flavors you love without the carb overload. Ready in just over an hour and perfect for weeknight dinners, this wholesome twist on pasta is a crowd-pleaser that's as delicious as it is nutritious!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 medium Spaghetti squash
• 2 tablespoons Olive oil
• 3 cloves Garlic
• 1 medium Onion
• 28 ounces Crushed tomatoes
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.25 teaspoon Red pepper flakes
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1.5 cups Mozzarella cheese, shredded
• 8 leaves Fresh basil leaves

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with 1 tablespoon of olive oil and season with a little salt and pepper.

Step 3

Place the spaghetti squash halves cut-side down on the prepared baking sheet. Bake in the preheated oven for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.

Step 4

While the squash is baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 5

Finely chop the garlic and onion. Add them to the skillet and sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.

Step 6

Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir well and bring the sauce to a simmer.

Step 7

Lower the heat and let the sauce simmer gently for about 15 minutes, allowing the flavors to meld. Stir occasionally.

Step 8

Once the spaghetti squash is done, let it cool slightly before handling. Use a fork to scrape out the flesh, which will come out in long strands, and place them into a large serving bowl.

Step 9

Pour the tomato sauce over the spaghetti squash and toss to combine.

Step 10

Sprinkle the shredded mozzarella cheese over the mixed spaghetti squash and sauce. The heat from the squash and sauce will melt the cheese, but you can also place the dish under a broiler for 2-3 minutes to achieve a bubbly, golden top.

Step 11

Garnish with fresh basil leaves just before serving.

Step 12

Serve warm and enjoy your delicious, low-carb pasta dish!

Nutrition Facts

Serving size	(2158.1g)

Amount per serving	% Daily Value*
Calories	1504.6

Total Fat 94.2g	0%
Saturated Fat 32.7g	0%
Polyunsaturated Fat 11.5g
Cholesterol 152mg	0%
Sodium 3689.4mg	0%
Total Carbohydrate 124.4g	0%
Dietary Fiber 27.2g	0%
Total Sugars 57.9g
Protein 52.2g	0%

Vitamin D 0IU	0%
Calcium 1621.0mg	0%
Iron 11.0mg	0%
Potassium 3246.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.5%

Protein: 13.4%

Carbs: 32.0%