Spaghetti Squash With Marinara SauceServes 4 Vegetarian
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
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
-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.