| | Spaghetti Squash Marinara 1 medium spaghetti squash, 2 1/2 - 3 pounds
1/4 cup of chopped onion
2 cloves garlic, minced
1 tablespoon of cooking oil
One 16 ounce can of tomatoes, cut up
1 teaspoon of dried Italian seasoning
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/8 teaspoon of fennel seed, crushed, optional
Grated Parmesan cheese, optional |
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Halve squash lengthwise, scoop out the seeds. Place the squash, cut side down, in a baking dish. With a fork, prick the skin all over. Bake in a 350ºF. oven for 30 to 40 minutes or until tender. Meanwhile, cook onion and garlic in hot oil until 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. Using a fork, shred and separate the squash pulp into strands. Spoon the tomato mixture over squash. If desired, sprinkle with grated Parmesan cheese. Makes 6 servings
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