Looking for a tasty, healthy side dish that you haven’t made 1,000 times before? Here you go! I made this for the first time this week, cooked the squash in the morning and finished it at lunch with some pan sautéed chicken that I added to the squash. I will definitely be keeping this in the rotation! Delish 🙂
Spaghetti Squash Marinara
Author: Julie Boyle
Recipe type: Side
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 1 Whole spaghetti squash
- 2 Tbsp olive oil, divided
- ½ cup chopped onion
- 1 Tbsp finely chopped garlic
- 2 Tsp crushed red pepper (optional)
- 1 Cup Marinara Sauce
- Grated Romano or Parmesan cheese for serving
Instructions
- Heat oven to 400.
- Carefully, cut spaghetti squash in half. Remove seeds.
- Drizzle squash (on flesh side, not skin) with 1 Tbsp olive oil and season with salt & pepper. Put squash on cookie sheet and roast until fully cooked, 50 minutes to 60 minutes.
- Cool squash, remove any missed seeds, and now remove all the strands of squash. (Can be done ahead of time, 1-2 days, refrigerate)
- Heat a non stick skillet on high. Add the remaining 1 Tbsp of olive oil.
- Add the onions and crushed red pepper, if using, season with salt and pepper and cook for 5 minutes.
- Add the garlic, mix well and cook for 2 minutes.
- Add the squash strands, and mix well with the onion mixture, 2-3 minutes.
- Add the marinara sauce and season with salt & pepper. Cook for 3 minutes until heated through.
- Serve with grated cheese.