Spaghetti Squash Marinara

This week, I cooked my first spaghetti squash!   I have to be honest, though.   I wasn't feeling well, so I didn't actually eat my meal!   The kids would have liked it less spicy.

Spaghetti Squash Marinara (from Better Homes and Gardens)

1 medium spaghetti squash (2 1/2 to 3 lbs.) --This seems too small, but trust me, it will produce a lot of strands!
1/4 cup chopped onion
2 garlic cloves, minced
1 Tbsp. olive oil
1 (16 oz.) can whole tomatoes, cut up (On a cooking show, I once saw the chef say whole tomatoes were best because they go through the least number of steps in the processing/canning process; a food processor makes them more kid-friendly).   I only find 14.5 oz. cans in the store.
1 tsp. dried Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper (maybe cut back to avoid making it too spicy)
Grated Parmesan cheese, optional

Heat oven to 350 degrees.
Halve squash lengthwise (nice heavy knife); scoop out seeds.   Place squash, cut side down, in a baking dish.   With a fork, prick the skin all over.   Bake in a 350 oven for 30 to 40 minutes or until tender.  (Nice thing about this is the halves will keep their heat if you keep them face down, so this can be done ahead for the meal)
Meanwhile, cook onion and garlic in hot oil until onion is tender, but not brown.   Stir in undrained tomatoes, Italian seasoning, salt, pepper.   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 into strands.   My children thought this quite magical!   spoon tomato mixture over squash.   If desired, sprinkle with grated cheese.   Makes 6 servings.


  1. I make this a lot and the kids love it. I add things like fresh spinach, fresh mozzarella cheese and even add pureed eggplant to the marinara sauce (more ways to sneak in veggies) and then mix and bake it all to heat it through. Very yummy and great way to make a veggie packed meal!


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