Spaghetti Squash with Marinara
1 spaghetti squash
1 (16 oz) can of diced tomato's. (I like the fire roasted)
*Fresh is always the #1 choice if available*
1/4 cup chopped onions
2 cloves of garlic
1 Tbsp. of olive oil
1 tsp. dried italian seasoning
Cut the squash in half lengthwise and scoop out seeds. Place squash cut side down on a cookie sheet or large baking dish. Use a fork to prick the surface randomly. Bake at 350 for 30 to 40 min.
Meanwhile for the sauce, cook the onion and garlic in oil until onion is tender. Stir in undrained tomato's and italian seasoning. Then sea salt and pepper to taste. Bring to a boil, reduce heat and simmer uncovered for 10-15 min until thickens up. If I want it a bit thicker I will add some tomato paste and cook until heated.
To serve, remove the strands from the shell and pour sauce over the strands. Throw some fresh basil and parsley on top.
1 spaghetti squash
1 (16 oz) can of diced tomato's. (I like the fire roasted)
*Fresh is always the #1 choice if available*
1/4 cup chopped onions
2 cloves of garlic
1 Tbsp. of olive oil
1 tsp. dried italian seasoning
Cut the squash in half lengthwise and scoop out seeds. Place squash cut side down on a cookie sheet or large baking dish. Use a fork to prick the surface randomly. Bake at 350 for 30 to 40 min.
Meanwhile for the sauce, cook the onion and garlic in oil until onion is tender. Stir in undrained tomato's and italian seasoning. Then sea salt and pepper to taste. Bring to a boil, reduce heat and simmer uncovered for 10-15 min until thickens up. If I want it a bit thicker I will add some tomato paste and cook until heated.
To serve, remove the strands from the shell and pour sauce over the strands. Throw some fresh basil and parsley on top.