To accompany the squash, I made a homemade (meatless) marinara sauce. I have made this marinara sauce a few times, and it is different than the one I use when I make my "normal" spaghetti or lasagna.
Spaghetti Squash:
2 spaghetti squash
Extra virgin olive oil
Salt
Pepper
Preheat an oven to 375 degrees.
Cut the squash in half lengthwise - I had to (carefully) use a large knife and a meat mallet to get the knife to slice all the way through. Then remove all of the seeds and stringy bits using a spoon.
Put the four halves on a baking sheet, cut side up. Using a pastry brush or marinade brush, brush on some EVOO to coat all of the squash flesh. Then sprinkle on some salt and pepper.
Bake for one hour. Remove and let the squash sit for 10 minutes. Using a fork, scrape the squash to form the spaghetti "noodles". Place the noodles into a bowl and set aside. Discard the squash shells.
Marinara Sauce:
1 tbsp. olive oil
5-6 cloves of garlic, minced
1 29 oz can of plain, diced tomatoes
1 tsp. dried basil
2 tsp. dried oregano
1 tsp. dried marjoram
1 tsp. dried sage
1 tsp. red pepper flakes
Salt
Pepper
1/2 cup white wine
Heat the olive oil in a skillet on medium. Add the garlic and simmer for about one minute. Add the tomatoes (including the juice) and stir. Toss in the basil, oregano, marjoram, sage, red pepper flakes, and salt & pepper to taste.
Bring the sauce up to a simmer and cook it on medium for about 15-20 minutes to reduce some of the liquid, stirring occasionally. When the sauce is starting to look a little dry, pour in the white wine. Simmer the sauce some more to boil off the alcohol and reduce a bit, about 5-7 more minutes. Taste for seasonings and adjust accordingly.
Place some spaghetti squash on a plate or in a bowl and top with some marinara sauce.
YUM!!!
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| The lovely marinara sauce |
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| The spaghetti squash - one scraped and one not |
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| The scraped squash. It looks like spaghetti, right??? |
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| The finished dish. It is so delicious! |
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