Roasted Spaghetti Squash with Marinara and Nutritional Yeast by @beyondfoodmarket

55 min

2 servings

🎃

900 g

Spaghetti squash

🫒

15 ml

Olive oil

🍅

240 ml

Marinara sauce

🧀

15 g

Nutritional yeast

🌿

8 g

Garlic chives

  1. Preheat
    • spaghetti squash

    Preheat the oven to 350°F (175°C). Cut the spaghetti squash in half lengthwise.

  2. Scoop
    • spaghetti squash
    • olive oil

    Scoop the seeds from both squash halves. Brush the cut surfaces with 1 tbsp olive oil.

  3. Place
    • spaghetti squash

    Place the squash halves cut-side down on a baking tray. Roast until the flesh is fork-tender, about 45 minutes.

  4. Cool
    • spaghetti squash

    Let the roasted squash cool for a few minutes. Scrape the flesh with a fork to form strands.

  5. Divide
    • spaghetti squash
    • marinara sauce

    Divide the squash strands between 2 bowls. Top with 1/2 cup marinara sauce per serving.

  6. Sprinkle
    • nutritional yeast
    • garlic chives

    Sprinkle each serving with nutritional yeast. Finish with garlic chives and serve.

Roasted Spaghetti Squash with Marinara and Nutritional Yeast by @beyondfoodmarket

55 min

2 servings

🎃

900 g

Spaghetti squash

🫒

15 ml

Olive oil

🍅

240 ml

Marinara sauce

🧀

15 g

Nutritional yeast

🌿

8 g

Garlic chives

Preparation Steps

  1. Step 1/6

    Preheat the oven to 350°F (175°C). Cut the spaghetti squash in half lengthwise.

    🎃spaghetti squash
    🔪chef's knife
    🪵cutting board

  2. Step 2/6

    Scoop the seeds from both squash halves. Brush the cut surfaces with 1 tbsp olive oil.

    🎃spaghetti squash
    🫒olive oil
    🥄spoon
    🖌️pastry brush

  3. Step 3/6

    Place the squash halves cut-side down on a baking tray. Roast until the flesh is fork-tender, about 45 minutes.

    🎃spaghetti squash
    🍴fork

  4. Step 4/6

    Let the roasted squash cool for a few minutes. Scrape the flesh with a fork to form strands.

    🎃spaghetti squash
    🍴fork

  5. Step 5/6

    Divide the squash strands between 2 bowls. Top with 1/2 cup marinara sauce per serving.

    🎃spaghetti squash
    🍅marinara sauce
    🥄spoon

  6. Step 6/6

    Sprinkle each serving with nutritional yeast. Finish with garlic chives and serve.

    🧀nutritional yeast
    🌿garlic chives
    🥄spoon

Composition

Ingredients

Types

Vegetables, Oils, Sauces, Seasonings, Herbs

Ingredients

Spaghetti squash, Olive oil, Marinara sauce, Nutritional yeast, Garlic chives

Notes

Spaghetti squash (cut in half, seeds removed), Olive oil (for rubbing on the squash, amount not given), Marinara sauce (Rao's brand, amount not given), Nutritional yeast (amount not given), Garlic chives (fresh, from the garden, amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Plant-based, Dairy-free, Egg-free

Calories

210 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 31g, Fiber: 7g, Fat: 8g, Sugars: 13g

Nutritional Information

Minerals

Potassium: 720mg, Iron: 2.5mg, Calcium: 80mg

Vitamins

Vitamin C: 19mg, Vitamin A: 340mcg, Vitamin K: 20mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

45 minutes

Overall

55 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

chef's knife, spoon, fork, pastry brush, cutting board

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Dinner, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@beyondfoodmarket

Origin

Cuisine

American, Italian

Geographic

United States, North America

Various

Aspect

Texture

Tender, Stringy, Saucy

Flavors

Savory, Umami, Sweet, Herby, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3-4 days (Store in an airtight container,Reheat until hot before serving), freezer : 2-3 months (Freeze squash strands and sauce separately when possible,Store in freezer-safe airtight containers)