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Spaghetti Squash Marinara

Prep Time:

10 minutes

Cooking Time:

45 minutes

Yields:

4 servings

Ingredients:

1 spaghetti squash
Extra-virgin olive oil

Sauce:
1 small onion
1 carrot
2 fresh tomatoes
5 button mushrooms
2 tablespoons minced fresh herbs (basil, oregano, or thyme)
1 tablespoon olive oil

Directions:

    1. Preheat the oven to 425 degrees.
    2. Carefully cut squash in half, lengthwise and remove the seeds.
    3. Rub the inside with olive oil, and place open side down in a baking dish with 1/2 inch of water.
    4. Bake 45 minutes, or until a fork pierces easily through the squash.

While squash is baking, prepare the sauce.

  1. Dice the onion, carrot and tomatoes. Slice the mushrooms. Mince the herbs.
  2. Heat oil in a pan and add onions. Sauté for 5 minutes.
  3. Add the carrot and tomatoes and cook another 5 minutes.
  4. Add the mushrooms, herbs and salt and continue cooking another 5-10 minutes.
  5. When the squash has cooked and cooled a little, use a fork to scrape the meat into spaghetti-like strands.
  6. Mix sauce and squash together in a bowl and serve.

Notes:

  • Add garlic, other veggies or cooked chicken pieces to the sauce.
  • Top with grated parmesan cheese.
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