August 03rd, 2019

Roasted Spaghetti Squash with Marinara Sauce

SERVINGS:  4
DIFFICULTY:  Beginner
DIETARY: Gluten-Free, Dairy-Free, Vegan
PREP/COOK TIME:  25 min/1:30 hr

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Spaghetti Squash

• 1 spaghetti squash, cut in half length wise and seeds/gut removed
• 2 tbsp. olive oil
• salt and pepper

Marinara Sauce

• 1 lb. canned San Marzano tomatoes 
• 6 cloves garlic, sliced very thin
• 1/2 yellow onion, diced finely
• 1 sprig of basil 
• 1 tbsp. dried oregano
• 1/2 tbsp. crushed red pepper
• 1/2 c. olive oil
• pinch of sugar
• salt and pepper

1. Preheat the oven to 425 degrees F.  Rub the olive oil on the inside of the spaghetti squash and season with salt and pepper.  Put in the oven for 45 minutes or until the inside is tender and a fork and scrape long strands from the inside (should look similar to spaghetti, just smaller).
2. While the squash is cooking, heat the olive oil on medium heat and add the garlic, onion, red pepper, and oregano.  Cook for 5-7 minutes making sure you do not brown the garlic or onions.  In a separate bowl, pour the canned tomatoes and juices in the bowl and crush the tomatoes with you hands.  Once the tomatoes are crushed, add them to the onions and garlic.  Add a pinch of sugar, the sprig of basil, and season with salt and pepper.  Simmer for about 45 minutes.
3. After you remove the squash and scrape the insides into a bowl, place a generous serving on a plate and top with the sauce.  Garnish with parsley and cheese if desired.

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Me Cuisine Tips

• Ground beef can be added to the marinara to make a spaghetti sauce.