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Spaghetti Squash Marinara

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Hearty and comforting spaghetti squash roasted to perfection and topped with a rich marinara sauce.

Ingredients

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  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place the squash cut side down on a baking sheet. Roast for about 40-50 minutes until it’s tender.
  2. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent and fragrant — around 3-5 minutes.
  3. Stir in the crushed tomatoes, dried basil, oregano, salt, and pepper to the skillet. Let this flavorsome mixture simmer for 20 minutes, allowing the flavors to meld wonderfully.
  4. Scrape the insides of the roasted spaghetti squash with a fork to create the ‘spaghetti’ strands.
  5. Serve the marinara sauce generously over the spaghetti squash strands and garnish with fresh basil.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Marinara sauce can be frozen for up to 3 months.

Nutrition

Find it online: https://www.thestationrecipes.com/spaghetti-squash-marinara-recipe/

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