Remove from the oven and let rest until cool enough to handle. Slice the spaghetti squash in half and remove the seeds. Place it on a cookie sheet and bake until a knife slides easily into it.

Ingredients of Marinara Squash Spaghetti

  1. You need 1 large of Spaghetti Sqaush.
  2. It's 1/4 cup of Olive Oil.
  3. You need 2 tbsp of Minced Garlic.
  4. You need 1 medium of Onion.
  5. You need 1 tsp of Coarse Sea Salt.
  6. You need 1 tsp of Ground Pepper.
  7. It's 1 can of 32 oz Petite Diced Tomatos.
  8. You need 2 large of Bay Leaves.

Marinara Squash Spaghetti instructions

  1. Heat oven to 400. Cut squash in half. Scoop out all seeds on both sides. Drizzle with olive oil and season generously with salt and pepper. Bake on a silpat for 50 minutes at 400..
  2. Heat oil in a large, nonreactive skillet over medium-high heat. Add onion and garlic, and cook until lightly browned, about 3 minutes..
  3. Add diced tomatoes and reserved juices to skillet. Stir in red pepper, bay leaves, salt, and pepper. Increase heat and bring to a boil. Immediately reduce heat to low, cover, and simmer until slightly thickened, about 25 to 30 minutes..
  4. Remove sauce from heat, stir in cheese. Remove bay leaves before serving..
  5. Remove squash from the oven and let cool for a few minutes. Using a fork, shred spaghetti like strands of squash by pulling from the center of the squash outward..
  6. Serve desired amount of marinara sauce over squash "noodles".

Spaghetti squash is packed with beta-carotene, and Vitamin A. Plus, squash is also very low in calories. Stir in tomatoes and Italian seasoning; bring to a boil. 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.

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