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Spaghetti Squash Marinara

Spaghetti Squash Marinara

Serves: 4

Ingredients
  • 1 medium raw spaghetti squash, (about 2½ lb)
  • 1 tsp olive oil
  • 1 small uncooked onion(s), chopped
  • 1 tsp garlic clove(s), minced
  • 14½ oz canned stewed tomatoes, cut up
  • 1 tsp Italian seasoning
  • ¼ cup grated Parmesan cheese

Instructions
  1. Preheat oven to 350ºF.
  2. Halve squash lengthwise and scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, 30 to 40 minutes.
  3. Meanwhile, to make the sauce, heat oil in a medium skillet over medium-high heat. Add onion and garlic and sauté until tender, about 5 minutes.
  4. Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat and simmer, uncovered, stirring often, 5 minutes or until desired consistency.
  5. To serve, carefully rake the stringy squash pulp from the skin with a fork, separating it into strands that look like spaghetti.
  6. Spoon sauce over squash and sprinkle with Parmesan cheese. Yields about 1½ cups of squash, ¼ cup of sauce and 1 tablespoon of cheese per serving.