Cottage Cheese Spaghetti Squash Marinara
You'll love how easy this cozy, macro-friendly Spaghetti Squash Marinara is to make! Pair it with your favorite protein for the BEST weeknight meal.
Servings: 4
Calories: 211kcal
Ingredients
- 1 large spaghetti squash 869g cooked strands
- 2 cups Rao’s or favorite jarred marinara 480g
- 1 cup low-fat cottage cheese 220g
- 2 Tbsp. basil paste 30g
- 1 clove of garlic or frozen cube
- ¾ tsp. Kosher salt
- ⅛ tsp. Black pepper
- ⅛ tsp. Crushed red pepper flakes
- Fresh Basil for Topping
Instructions
- You can cook the spaghetti squash using your favorite method (roast, instant pot, microwave, etc.) I choose to microwave for ease in a recipe like this! Simply poke the squash several times with a knife and microwave for 7 minutes. Rotate and microwave for another 4-7 minutes or until the skin is tender when you push on it. If using small spaghetti squash, reduce time by a few minutes, cooking until tender.
- Cut the squash in half immediately, on the short axis, so it won’t continue to steam inside, and scoop out the seedy middle. Let it cool while you make the sauce. (You can also do this part hours or even a few days in advance).
- Blend together the jarred marinara, cottage cheese, basil paste, garlic, salt, and pepper until it forms a creamy sauce.
- Heat a large heavy-bottomed skillet or pot over medium heat with a spritz of olive oil spray. Using a fork pull the “spaghetti” strands from the skin of the squash and add it to the hot pan. Pour the sauce over the top and toss well, cooking for just a couple of minutes before turning off the heat. Stir in a pinch of red pepper flakes (if you like heat), and lots of fresh basil.
- Top with optional (log your own) parmesan cheese or ricotta! Enjoy immediately with your favorite protein. I love to stir some arugula into my serving as well.
Notes
Notes:
GF/DF: This recipe is naturally gluten-free but not dairy-free. You could swap the cottage cheese with your favorite dairy-free ricotta or cream cheese. Of course, the macros would change. I’m using Good Culture low-fat cottage cheese in this one. It’s great for cooking because it doesn’t have excess liquid, and the macros are better than my favorite (Knudsen!) For logging search: Lillie Eats and Tells Cottage Cheese Spaghetti Squash Marinara
GF/DF: This recipe is naturally gluten-free but not dairy-free. You could swap the cottage cheese with your favorite dairy-free ricotta or cream cheese. Of course, the macros would change. I’m using Good Culture low-fat cottage cheese in this one. It’s great for cooking because it doesn’t have excess liquid, and the macros are better than my favorite (Knudsen!) For logging search: Lillie Eats and Tells Cottage Cheese Spaghetti Squash Marinara
Nutrition
Serving: 350g | Calories: 211kcal | Carbohydrates: 21.8g | Protein: 11.2g | Fat: 8.3g | Fiber: 3.2g