Remember our post about butternut squash? Spaghetti squash is another great produce item to take advantage of during the fall. And, to make things really easy, it is prepared quite similarly to butternut squash. So, if you’ve mastered that, you’ll be a pro with today’s recipe!
Spaghetti Squash Marinara
Adapted from Michael Chiarello
- 1 spaghetti squash
- 4 cups of marinara
- 1/4 cup of Parmesan cheese
Unlike the video below, carefully split the squash open lengthwise with a large butchers knife. Scoop out the seeds and discard. Brush the squash with 2 tbsp. of olive oil. Sprinkle with salt and pepper (optional). Roast squash in a 450 degree oven until soft, about 30-35 minutes. Remove squash from oven and let cool. Pour marinara sauce into a saucepan and heat over medium. Once the squash has cooled, using a fork, scrape the squash into the saucepan with the marinara. The squash should come out in long, thin strands that resemble spaghetti. Stir squash and marinara sauce together. Serve and top with Parmesan cheese. Serves 4.
Each serving is approximately 200 calories.
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