Making Thyme for Health · by Sarah Rotavera
Marinara and Kale Stuffed Spaghetti Squash Bowls
NUTRITION · PER SERVING75M COOK
CAL 31%·PRO 59%
CARBS 81G52% OF CAL
18G FIBER26G OTHER37G TOTAL SUGAR
FAT 25G36% OF CAL
9G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Halved spaghetti squash boats filled with kale and marinara sauce, finished with melted cheese. A light, veggie-forward main that feels like Italian comfort food.
mainbowl🍪 sheet pan🍳 skillet🔥 ovenvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 small or 2 large spaghetti squash (approx. 7 pounds total)
- 2 tablespoons + 2 teaspoons extra virgin olive oil (divided)
- 1 large onion (diced (approx. 2 cups))
- 4 garlic cloves (minced (approx. 1 tablespoon))
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt & pepper
- pinch of crushed red pepper (optional)
- 1 bunch of kale (stem removed and chopped (approx. 2 cups packed))
- 25 ounces marinara
- 16 ounces low-fat (or non-fat cottage cheese)
- 1 cup shredded Italian blend cheese for topping
At a glance
PER SERVING · TIME 75M
CAL 31%·PRO 59%
CARBS 81G52% OF CAL
18G FIBER26G OTHER37G TOTAL SUGAR
FAT 25G36% OF CAL
9G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 50m
- Sodium
- 1987mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1724mg
- Calcium
- 620mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1987MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.