Spaghetti Squash Marinara
- Ready In:
- 41mins
- Ingredients:
- 10
- Serves:
-
6
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
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
<p>My rating system: <br />***** Outstanding. Everyone loved it. Plates licked. <br />**** Everyone loved it, with modification. <br />*** We liked it but won't be making it again <br />** We ate it <br />* Waste of food, time, electricity. <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /></p>