Stuffed Spaghetti Marinara Fettuccini Squash
Miracle Noodle Ambassador, Charlie, is bringing us a very filling meal using spaghetti squash with Italian food feels! Charlie is a master at creating macro friendly, low calorie and low-carb foods. This recipe has our fettuccini, marinara, and Parmesan cheese!
Charlie can be found on Instagram at @trainingwithcharlie!Make this amazing recipe and make it low-carb with our Miracle Noodle Fettuccini!
"Sometimes you just need a big hearty bowl of warm noodles. This tangle of spaghetti squash and thick fettuccine miracle noodles pick up all the saucy goodness of the marinara and chunks of ham. I could cozy up to this dish all winter long."
Serving size: 2
INGREDIENTS:
1 large spaghetti squash
1 large onion
1 bag Miracle Noodle Fettuccini
1 ½ cups Marinara sauce
8 oz cooked ham steak
2 tablespoons minced garlic
2 tablespoons grated Parmesan cheese
Chopped Basil
DIRECTIONS:
1.) Drain, rinse, and pat dry miracle noodles. Place noodles into a large bowl and set aside.
2.) Preheat oven to 400. Cut spaghetti squash in half, scoop out seeds, and spray inside of squash with coconut oil. Place squash cut side down on a cookie sheet lined with foil. Cook squash for 45 minutes. Once cooked and cooled, shred squash with a fork into spaghetti strings. Save squash “bowl” to fill later.
3.) Spray a medium saucepan with coconut spray. Set on medium heat and toss in cubed ham. Cook till browned on each side, remove from pan and set aside.
4.) Sauté onions in the saucepan until translucent. Add minced garlic and cook for 30 seconds. Pour in marinara sauce and mix until well combined. Cook for another 10 minutes on low heat.
5.) Toss in miracle noodles and squash and mix until noodles are well coated.
6.) Fill squash “bowl” with noodles and top with cheese and chopped basil. Enjoy!
