Low-Carb Italian Dinner (Print Version)

# Ingredients:

→ For the Squash

01 - 1 medium spaghetti squash
02 - 1 tablespoon olive oil
03 - Salt and pepper to taste

→ For the Sauce

04 - 1 tablespoon olive oil
05 - 2 cloves garlic, finely chopped
06 - 1 can (28 oz) crushed tomatoes
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon dried basil
09 - Salt and pepper to taste
10 - A pinch of red pepper flakes (skip if you don't like heat)

→ For Serving

11 - Fresh parsley or basil, roughly chopped
12 - Grated Parmesan cheese (leave out for dairy-free option)

# Instructions:

01 - Turn your oven up to 400°F (200°C) and line a baking sheet with parchment paper so the squash doesn't stick.
02 - Cut your spaghetti squash in half the long way. Scoop out all those seeds and stringy bits (just like a pumpkin). Drizzle the cut sides with olive oil and sprinkle with a little salt and pepper.
03 - Place the squash halves face-down on your baking sheet. Pop them in the oven for about 35-40 minutes. You'll know they're done when you can easily poke the skin with a fork.
04 - While the squash is doing its thing in the oven, warm the olive oil in a saucepan over medium heat. Toss in the garlic and let it sizzle for about 30 seconds until it smells amazing. Add the crushed tomatoes, oregano, basil, salt, pepper, and red pepper flakes if you're using them. Let everything bubble gently for 10-15 minutes, giving it a stir now and then.
05 - When the squash is done, let it cool for a few minutes so you don't burn your fingers. Use a fork to scrape the inside - it'll come apart in spaghetti-like strands (that's why it's called spaghetti squash!). Put all those strands in a bowl.
06 - Spoon your homemade marinara sauce over the squash strands. Sprinkle with fresh herbs and some Parmesan cheese if you're using it. Grab a fork and dig in!

# Notes:

01 - Want more flavor? Try roasting the squash with a few smashed garlic cloves or a sprinkle of Italian seasoning.
02 - Make it heartier by adding sautéed mushrooms, wilted spinach, or some browned Italian sausage on top.
03 - This keeps well in the fridge for 2-3 days and makes a great lunch the next day.

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