Spaghetti Squash With Marinara Sauce

Serves 4 Vegetarian Spaghetti Squash With Marinara Sauce
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Ingredients

Squash

1 Medium spaghetti squash (Cut lengthwise, discard pulp & seeds)

2 Tablespoons of olive oil

1 Teaspoon of garlic powder

1 Teaspoon of salt (kosher)

1 Teaspoon of dried oregano

 

Marinara

5 Extra large tomatoes (sliced in half)

5 Garlic cloves (large)

2 Whole basil stems with leafs (wash)

3 Tablespoons of ketchup (organic)

1½ Tablespoons of salt

½ Teaspoon of black pepper

Preparation

-Preheat the oven to 355 F degrees.

-Brush your squash with olive oil and sprinkle the flesh with garlic powder, salt and dried oregano.

-Place the cut squash onto a baking sheet (cut side up) and roast for 40-45 minutes.

-Meanwhile place your tomatoes, garlic, and basil stems with leafs into a blender; whiz until it becomes a smooth puree.

-Pour the sauce onto a large pan or skillet and add your ketchup, salt and black pepper.

-Turn the heat to medium and let it simmer for 15 minutes or until sauce slightly thickens (taste sauce to adjust seasoning to your liking).

-Remove the baking sheet from the oven and let the squash cool down for safe handling (5-8 minutes).

-Once cool take a fork and start by scraping the strands of squash from the inside of the skin.

-You can toss all the strands of spaghetti squash onto the marinara sauce or serve the squash strands onto the bottom of the plate and the marinara  sauce on top.

-Serve and enjoy!

 

Tip- For extra flavor add the top of each plate with shaved parmesan pieces and fresh basil.

Tip- You can exclude the ketchup but I like adding this instead of bitter tomato paste and sugar, its my simple way of combining a two for one.

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Spaghetti Squash With Marinara Sauce

Serves 4 Vegetarian
Ingredients

Squash

1 Medium spaghetti squash (Cut lengthwise, discard pulp & seeds)

2 Tablespoons of olive oil

1 Teaspoon of garlic powder

1 Teaspoon of salt (kosher)

1 Teaspoon of dried oregano

 

Marinara

5 Extra large tomatoes (sliced in half)

5 Garlic cloves (large)

2 Whole basil stems with leafs (wash)

3 Tablespoons of ketchup (organic)

1½ Tablespoons of salt

½ Teaspoon of black pepper

Preparation

-Preheat the oven to 355 F degrees.

-Brush your squash with olive oil and sprinkle the flesh with garlic powder, salt and dried oregano.

-Place the cut squash onto a baking sheet (cut side up) and roast for 40-45 minutes.

-Meanwhile place your tomatoes, garlic, and basil stems with leafs into a blender; whiz until it becomes a smooth puree.

-Pour the sauce onto a large pan or skillet and add your ketchup, salt and black pepper.

-Turn the heat to medium and let it simmer for 15 minutes or until sauce slightly thickens (taste sauce to adjust seasoning to your liking).

-Remove the baking sheet from the oven and let the squash cool down for safe handling (5-8 minutes).

-Once cool take a fork and start by scraping the strands of squash from the inside of the skin.

-You can toss all the strands of spaghetti squash onto the marinara sauce or serve the squash strands onto the bottom of the plate and the marinara  sauce on top.

-Serve and enjoy!

 

Tip- For extra flavor add the top of each plate with shaved parmesan pieces and fresh basil.

Tip- You can exclude the ketchup but I like adding this instead of bitter tomato paste and sugar, its my simple way of combining a two for one.