Yummy, Low-Cal Spaghetti Squash Marinara Recipe

As always, my New Year’s resolution was to lose weight.  I think that’s been my resolution for the last 10 years, but whatevs.  This year, with half a dozen weddings to attend, including my sister’s, I’m more motivated than ever and it feels great!

My regiment is pretty common.. I’m working out when I can, and counting calories.  I did Weight Watchers for a minute in college and it totally paid off.  My budget-friendly, FREE, calorie counter app is wonderful, and I suggest getting yourself one if you want to lose weight!

I’ve been enjoying eating healthy, and am trying new recipes.  I’ve been dying to try Spaghetti Squash for months, and finally did last week.  I cooked my squash in the microwave and added my favorite spaghetti ingredients.  It’s such a fun-looking food, so easy to make and really does taste good!

If you’re looking for a low-calorie dinner, delicious dinner, here’s my recipe!


  • 1 Spaghetti Squash (ripe when hard – no soft spots)
  • 1/3 c. water
  • 1/2 c. diced onion
  • 1/2 c. diced tomato
  • 1 chopped garlic clove
  • 1 tsp salt
  • 1/4 c chopped fresh basil
  • 1/2 tsp garlic powder
  • 2 tbsp I Can’t Believe It’s Not Butter Light
  • 1 tbsp grated parmesan cheese
  • 1 cup pasta sauce

Cut squash in half down the middle.  This takes a little more muscle than I thought it would, but don’t get discouraged – you will win the battle!

Scoop out all the seeds and guts – much like a pumpkin.  Place in a microwave-safe dish with 1/3 cup water and seal tight with plastic wrap.  Cook on high for 10 minutes, rotating the dish half-way through.  My microwave and dishes weren’t large enough to do both halves at once, so I used half the water for each.

Scoop out all the insides.  It’ll look stringy like spaghetti.  I used a serving spoon and fork to scoop mine, and it worked pretty well.  You’ll only be left with the outer skin.

From there, over medium-heat, saute onions and garlic in the butter until the onions were translucent, about 5 minutes.  Then I added my diced tomato and let them cook until they were soft.  From there I added my chopped basil, parmesan cheese and sauce and mixed it all together until it was warm.  Pour over squash and you’re ready to eat!

I dumped my squash in the pan with the sauce, and sautéed it for a while.  It got crispy this way, and I think it would have been better if I’d just poured the sauce over it instead. It’s kind of like angel hair pasta, and tasted great! Plus it’s only 190 calories per cup – much less than a cup of spaghetti! Woooot! I can see the skinny jeans now!

Let me know if you try this or any other spaghetti squash recipes out!

XO – Stephanie


4 responses

  1. Poke an air hole or two in it and put the whole squash in the microwave for a couple of minutes– that fixes the impossibility of cutting a squash in half.

    You can also roast an acorn squash in the oven- put some water in a pan, cut squash in half and place it face down in the water. roast is for 45 min (until its soft) mash up acorn squash like mash potatoes. Put a little honey on it and its fantastic!

      • you don’t cook it all the way when its whole. just a minute or two and the vacuum seal loosens up so you can cut it.

        Nope, acorn squash is pretty mellow, its not real pumpkiny

  2. Hey, just wanted to give you a rugabata tip. If the ground was frozen after they harvested the rugabata it will have a delicious sweet taste. Judgeing by your sweet puree, it probably means it’s good to go. Peel your rugabatas, cut into bite size pieces (or bigger if you’re in more of a hurry) and bake the chunks with a bit of olive oil and salt for about 40 min until they are tender. You won’t regret it. YUM! Oh speaking of yum, can’t wait to try the frittata pizza, it looks incredible!

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