15 min Prep, 45 min Cook
First, wash the squash, cut off the ends and cut it in half lengthwise. Then, scoop out the seeds.
Next, rub the cut side of the squash with a bit of olive oil and place face down on your baking sheet lined with parchment paper and bake in preheated oven at 200 ° C for 30-40 minutes (cooking time depends on the size of your squash)
In the meantime, in a frying pan fry the onions and garlic in oil and chop the vegetables.
Add vegetables then simmer. Pour in marinara and add spices to taste.
Afterwards, take out the squash and run oven at 180 ° C.
Using a fork, scrape the squash spaghetti bowls to release the strands of squash.
Mix spaghetti squash with your vegetables and fill into the squash bowls.
Sprinkle with mozzarella and bake for another 15-20 minutes (at 180 ° C) until cheese is completely molted.
Serve and enjoy.
Serving Size 245 g
|Amount Per Serving|
|Calories 230 cals||12%|
|% Daily Value*|
|Kilojoules 961.5 kJ||12%|
|Fat 10.4 g||16%|
|Sodium 499.6 mg||22%|
|Carbohydrate 20.7 g||7%|
|Protein 10.5 g||21%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|