Use 1 Medium (2-3 lbs) Spaghetti Squash, make sure it has a creamy color and is firm.
1. Wash, halve lengthwise, and remove seeds, I find a grapefruit spoon is handy for this.
2. Place squash halves, cut sides down, in a glass baking dish. Add enough water to cover bottom of container. Cover. Bake in a 350 degree oven for 30-40 minutes or until tender. You can also cook in a microwave by adding water and covering with microwaveable wrap, about 20 minutes or until soft. If you take it out and the flesh doesn’t look like it can be shredded, leave it cooking for a while more.
3. Let cool enough to handle then scrape the spaghetti-like squash strands into a serving bowl.
This is a great dish, low carb, but if your people don’t like Spaghetti Squash, you can use regular spaghetti.
Herbal Mushroom Marinara Sauce
1 cup (large) onion chopped
1 cup (large) green, red and yellow bell pepper chopped
1 cup chopped portabella or Baby Bella mushrooms, or whatever you like. You can use canned mushrooms, but it won’t be as fresh tasting.
3-4 large chopped tomatoes. If fresh is not available, I use 1 quart jar of sauce.
2-3 Tbs. Olive Oil
1 small can of tomato paste
1 Tbs. sugar
1 tsp. basil vinegar
1 tsp. balsamic vinegar
2 tsp. fresh basil or 1 tsp. dried, finely chopped
2 tsp. fresh oregano or 1 tsp. dried, finely chopped
1 tsp. fresh thyme or ½ tsp. dried, finely chopped
2 tsp. fresh parsley or frozen, dried isn’t very flavorful
Salt and pepper to taste
2-3 cloves garlic, crushed
1. Lightly sauté onion, bell pepper, and mushrooms in olive oil until tender.
2. Stir in tomatoes, tomato paste, sugar, vinegars and herbs. Gently simmer until thick, stirring occasionally.
Add raw garlic just before serving.
Serve over cooked shredded spaghetti squash.
Drizzle with extra virgin olive oil and top with mozzarella and parmesan cheese.
Add a 3-4 dashes of cayenne pepper
In place of the Marinara sauce, use basil pesto
Serve marinara over regular pasta instead of squash.
Shred 4-5 cups of zucchini and lightly steam in place of the spaghetti squash.
(I frequently do this in the summer, the zucchini comes on first, the spaghetti squash has
a longer growing season, but can be stored in a cool spot for a long time into the winter.