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Oct 22, 2013

Taste: Spaghetti Squash Marinara

So I have shied away from making spaghetti squash in the past due to two unfortunate incidents where I attempted to cut them in half and ended up getting so frustrated I needed a glass of wine.  Have you ever tried cutting one of those suckers? They DO NOT BUDGE.  Enter my husband.  I don't know what he did, aka I just left the room, but he cut it in half length wise for me and the rest was easy!  


{  I n g r e d i e n t s  }
makes four servings
1 spaghetti squash, halved length wise
1 cup cherry tomatoes, halved
2 cups sliced mushrooms
1/2 cup diced yellow onion
2 tablespoons olive oil
Sliced parmesan to taste
Salt and pepper
1.5 cups marinara sauce - I prefer Vesper Brothers!

{  D i r e c t i o n s  }
  • Preheat oven to 350.  Cut spaghetti squash in haf length wise.  Remove seeds and strings inside.
  • Place squash insides up in a baking dish with water on the sides, about half an inch high.  Bake for 40 minutes or until tender, remove from oven and let cool a bit.
  • Heat olive oil in a preheated skillet.  Add mushrooms and onions.  Cook over medium to low heat until onions are translucent and mushrooms have softened, about seven to ten minutes.
  • Meanwhile, heat red sauce on low.  Add in mushrooms and onions and tomatoes.
  • Using a fork, scrape along the insides of squash, starting from the center.  It should form stringy, spaghetti-like pieces that you can remove and transfer to a plate.
  • Top with sauce, salt and pepper to taste.  Finish with shaved parmesan.
  • Eat and enjoy!


p.s. There are only 42 calories in a cup of this!  That is a fifth of what pasta is!

xo

8 comments:

  1. yum! i am into spaghetti squash (and butternut squash too!!) this fall :)

    xx
    elise

    ReplyDelete
  2. I am like the last person I know to jump onto the spaghetti squash craze...I really need to make this!

    ReplyDelete
  3. Love spaghetti squash:) this recipe looks amazing!!

    Boy, oh {mamas} boys Blog

    ReplyDelete
  4. This recipe looks AWESOME. Thanks for sharing. I always dread cutting my spaghetti squashes too!

    ReplyDelete

Hey Lauren Rene
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