Spaghetti Squash With Marinara Sauce Recipes
SPAGHETTI SQUASH WITH MARINARA SAUCE
Finally got up my nerve to make this and it was a breeze, and also a lot of fun! I tried to fool my son but he wasn't fooled. He actually liked it and went back for seconds. Even the baby liked it! I think we've got a winner!
Provided by Ellen Bales @Starwriter
Categories Pasta
Number Of Ingredients 3
Steps:
- Wash and dry spaghetti squash. Cut off the bottom stem and discard. Cut the squash in half lengthwise. Scoop out the seeds and filaments completely and discard.
- Place the squash facedown in a 9x13-inch baking pan. Add enough water to the pan to halfway cover the squash.
- Cover with foil and bake in a preheated 375-degree oven for 35 minutes. Stick squash with a knife to test for doneness. If the knife meets no resistance, the squash is done.
- Allow to cool somewhat until you can handle it. With a fork, gently pull the flesh from the squash into a large bowl, using a downward motion. It will come off in long strands that resemble spaghetti.
- Keep warm while you make your favorite marinara sauce. You may use ready-made sauce if you prefer, or make your own.
SPAGHETTI WITH MARINARA SAUCE
Quick and easy! Leftover sauce can be easily frozen for a later meal.
Provided by ANGCHICK
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 14
Steps:
- In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil.
- Lower heat and simmer, with cover, for 45 to 60 minutes.
- As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
- Toss spaghetti with cooked sauce. Serve warm.
Nutrition Facts : Calories 272.6 calories, Carbohydrate 55.9 g, Fat 1.3 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 0.2 g, Sodium 716.5 mg, Sugar 6 g
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