Go Back
+ servings
Bowl of spaghetti squash topped with vegetables and marinara sauce

Spaghetti Squash "Pasta"

An easy low-carb alternative to your typical pasta dish using spaghetti squash instead.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Servings 2
Author Rachel


  • oven
  • Stovetop


  • 1 Spaghetti Squash cut in half
  • 1 Yellow Squash chopped
  • 2 cups Kale stems removed, chopped
  • 1 Bell Pepper chopped
  • 1 Cucumber Chopped
  • 1 cup Pasta Sauce


  • Preheat the oven to 350 F.
  • Cut the spaghetti squash in half and remove the seeds. Place on a baking sheet lined with aluminum foil, cut side down. Bake for 45 minutes.
  • Meanwhile, in a sauce pan over medium heat add the chopped veggies except for the kale. Stir occasionally adding a tablespoon or two of water as needed to keep from sticking. Cook until soft (around 5 minutes).
  • Add the sauce and bring to a simmer, then add the chopped kale. Turn down heat to keep it warm until ready.
  • Remove the spaghetti squash from the oven and carefully scrape out the insides using a fork. Divide evenly between bowls.
  • Add the veggies and sauce to each bowl and stir to combine. Enjoy!