Spaghetti Squash Marinara |
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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 6 |
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From Better Homes and Gardens Ingredients:
1 medium spaghetti squash (2 1/2 to 3 lbs.) |
1/4 cup onion, chopped |
2 garlic cloves, minced |
1 tablespoon cooking oil |
1 (16 ounce) can tomatoes, cut up |
1 teaspoon dried italian seasoning |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon fennel seed, crushed (optional) |
parmesan cheese, grated (optional) |
Directions:
1. Half squash lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. With a fork, prick the skin all over. Bake in a 350 degree oven for 30 to 40 minutes or till tender.
2. Meanwhile, cook onion and garlic in hot oil till onion is tender but not brown. Stir in undrained tomatoes, Italian seasoning, salt, pepper, and if desired, fennel seed. Bring to boiling; reduce heat. Simmer over medium heat 10 to 15 minutes or to desired consistency, stirring often.
3. Using a fork, shred and separate the squash pulp into strands. Spoon tomato mixture over squash. If desired, sprinkle with grated Parmesan cheese.
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