Low-Carb Spaghetti Squash Spaghetti With Mushroom Marinara - cooking recipe

Ingredients

2 teaspoons olive oil
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
1 pinch garlic salt
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 spaghetti squash
2 tablespoons freshly grated Parmesan cheese, or to taste

Preparation

Heat olive oil in a skillet over medium heat. Saute onion until translucent, about 3 minutes. Add mushrooms and garlic salt; saute until onion and mushrooms are tender, about 5 minutes. Add garlic and saute for 1 minute more. Add crushed tomatoes, tomato paste, basil, and oregano. Cover and simmer until flavors combine, about 45 minutes.
Pierce skin of the spaghetti squash in several places. Place in a microwave-safe bowl and cook, turning every few minutes, until tender, about 5 minutes per pound. Drain any liquid that accumulates in the bowl. Let squash cool until easily handled.
Cut squash in half. Carefully scoop out seeds with a spoon and discard. Run a fork through the flesh, separating it into strands. Place strands directly in a strainer; excess liquid will continue to drain off.
Divide squash among pasta bowls. Top with a generous portion of marinara and Parmesan cheese.