Low Carb Spaghetti with Tomato Sauce and Vegetables

Elevate your pasta night with this flavorful and satisfying Low Carb Spaghetti with Tomato Sauce and Vegetables! This recipe swaps traditional pasta for roasted spaghetti squash, offering a nutrient-packed, gluten-free alternative that's perfect for a keto or low-carb lifestyle. A homemade tomato sauce brimming with diced zucchini, bell peppers, and aromatic spices adds a hearty, Mediterranean-inspired flair. With just 20 minutes of prep and simple roasting and sautéing techniques, this dish comes together easily while delivering gourmet-level taste. Garnished with fresh parsley, it's a wholesome, veggie-forward meal that's as vibrant as it is delicious—perfect for a healthy weeknight dinner or meal prep.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium-sized Spaghetti squash
• 2 tablespoons Olive oil
• 3 cloves Garlic
• 1 small Onion
• 1 medium-sized Zucchini
• 1 medium-sized Bell pepper
• 14 ounces Crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Basil
• 1 teaspoon Oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Red pepper flakes
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Slice the spaghetti squash in half lengthwise and scoop out the seeds.

Step 3

Brush the cut sides of the spaghetti squash with 1 tablespoon of olive oil and place them cut-side down on a baking sheet.

Step 4

Roast the squash in the oven for 30-40 minutes, or until the flesh is tender and easily separates into strands with a fork.

Step 5

While the squash is roasting, prepare the tomato sauce. Finely dice the garlic and onion.

Step 6

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.

Step 7

Add the diced garlic and onion to the skillet and sauté for 2-3 minutes until translucent.

Step 8

Dice the zucchini and bell pepper into small cubes and add them to the skillet. Cook for 5-7 minutes or until softened.

Step 9

Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, black pepper, and red pepper flakes.

Step 10

Simmer the sauce over low heat for 15-20 minutes, stirring occasionally.

Step 11

Once the spaghetti squash is fully cooked, remove it from the oven and let it cool slightly.

Step 12

Using a fork, gently scrape the flesh of the squash into long strands and transfer them to a serving platter.

Step 13

Top the spaghetti squash with the tomato sauce and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1908.6g)

Amount per serving	% Daily Value*
Calories	1017.8

Total Fat 58.3g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 11.7g
Cholesterol 20mg	0%
Sodium 4490.7mg	0%
Total Carbohydrate 123.3g	0%
Dietary Fiber 26.9g	0%
Total Sugars 62.3g
Protein 17.0g	0%

Vitamin D 0IU	0%
Calcium 406.9mg	0%
Iron 9.4mg	0%
Potassium 3274.8mg	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: 48.3%

Protein: 6.3%

Carbs: 45.4%