- Saute the onions and garlic in a pan with a splash of water or a little olive oil. Once they’re starting to soften and brown a bit, add the jar of marinara sauce and stir in the nutritional yeast. Stir until heated through then remove from heat.
- To serve, either divide the spaghetti squash into bowls and top with the sauce, or mix it all up in a large bowl.
- Serve with a pinch of sea salt and fresh cracked black pepper, to taste.
My favourite way to cook spaghetti squash is to roast it face up at 450 degrees. If you’re cooking with spaghetti squash for the first time, head over and read this post for a full step-by-step: How to Cook Sphagetti Squash.
- Serving Size: 1/4 of recipe
- Calories: 176
- Sugar: 14 g
- Sodium: 600 mg
- Fat: 3 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 8 g
Keywords: spaghetti squash marinara, spaghetti squash pasta recipe