Baked Spaghetti Squash with Marinara Sauce

In our March/April issue, IFBB Bikini Pro Jennifer Celeste tells you how to make mouth-wateringly healthy Sun-Dried Tomato & Basil-Stuffed Chicken Rollitini. See below for Celeste's bonus recipes for homemade marinara sauce and baked spaghetti squash!

Serves 4

Ingredients

• 1 large carrot
• 1 celery stalk
• 1 yellow onion
• 1 15-oz. can chopped Italian-style tomatoes
• 1 6-oz. can tomato paste
• 1 Tbsp. minced garlic
• 1 large bay leaf
• 2 tsp. red chili flakes
• 1/4 cup water
• 2-3 tsp. sugar
• 2 tsp. Italian seasoning
• 2 Tbsp. salt and black pepper, or to taste

• 1 medium spaghetti squash
• 2 tsp. salt
• 1 tsp. black pepper
• 1 tsp. garlic powder

Preparation

1. Dice carrot, celery and onion evenly. Place in a small crock pot/slow-cooker and add all other sauce ingredients. Mix well, cover and cook on low for six hours. Uncover and cook on high for 90 more minutes.
2. Preheat oven to 350 degrees F.
3. Cut squash in half lengthwise, scoop out seeds, and season with salt, pepper and garlic powder.
4. Place squash facedown in a baking dish. Fill dish with an inch of water.
5. Bake for 50 minutes or until squash is fork-tender.
6. Let squash cool for five minutes before removing flesh. Serve 1 cup squash with ½ cup marinara.

Nutrition Facts (per serving): 107 calories, 4 g protein, 21 g carbs, 0 g fat, 5 g fiber

Quick Tips

• Use a pumpkin carver to cut squash.
• Use a microwave for faster cook time. Prepare squash same as above and place in microwave-safe dish. Cover with plastic wrap and cook on high for 12 minutes.
• For a smoother sauce, pulse in blender.