Baked Spaghetti Squash
Ingredients:
- 1 Large Spaghetti Squash
- Salt & pepper to taste
Preheat oven to 375 degrees. With a long-tined fork, make deep pierces into the skin of the squash in several places and place in a baking dish. Bake for about 30 minutes, or until the skin is soft to the touch. Cool for 10 minutes, cut in half lengthwise, and use a spoon to remove the seeds and strings from the center of the squash. Then use two forks to fluff up the flesh of the squash until you have spaghetti-like strands. Transfer strands to serving plates and top with butter and herbs or salsa.
Marinara Sauce
Ingredients:
- 2 Tbls. Olive oil
- 2-3 garlic cloves, sliced or minced
- 1 medium onion, finely chopped
- 1 28 oz. can crushed tomatoes (slightly drained)
- 1 cup fresh Italian flat lead parsley, chopped
- ½ cup fresh basil leaves, rolled and thinly sliced
- Salt & pepper to taste
Heat pan on medium high heat and add olive oil, garlic and onions. Stir until soft then add remaining ingredients. Stir occasionally and reduce heat to simmer for 10-15 minutes. Serve over Spaghetti squash, kale, broccoli, chicken or fish.
