Spaghetti Squash Marinara

1
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
A classic Italian-inspired recipe with one delicious and waistline-friendly change: spaghetti squash instead of pasta!

Ingredients

uncooked spaghetti squash

1 medium, (about 2 1/2 lb)

olive oil

1 tsp

uncooked onion(s)

1 small, chopped

garlic clove(s)

1 tsp, minced

canned stewed tomatoes

14½ oz, cut up

Italian seasoning

1 tsp

grated Parmesan cheese

¼ cup(s)

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. Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat and simmer, uncovered, stirring often, 5 minutes or until desired consistency.
  4. To serve, carefully rake the stringy squash pulp from the skin with a fork, separating it into strands that look like spaghetti. Spoon sauce over squash and sprinkle with Parmesan cheese. Yields about 1 1/2 cups of squash, 1/4 cup of sauce and 1 tablespoon of cheese per serving.

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