Cooking spaghetti squash is not complicated at all. In fact, this recipe is featured in most food magazines every year. We love it because it's a quick and easy dish to make and super easy to clean up!
Just bake it for 35 to 45 minutes, then take a fork and scrape the flesh into "spaghetti like" strands, and serve in pasta bowls with some fresh marinara sauce and grated Parmesan cheese on top. Spaghetti squash is healthy, super fast, and gluten-free!
A few weeks ago we posted our Mom's Quick Marinara Sauce and thought we could offer you another idea to use her sauce. The kids really love this dish because it was so different.
Spaghetti Squash with Tomato Sauce
- 1 medium size spaghetti squash
- 2 Tbsp. olive oil
- 2 cups Mom's Quick Marinara Sauce, heated through
- salt and pepper
- grated Parmesan cheese
- cooking spray
Preheat oven to 400 degrees.
Cut the squash in half, lengthwise and scoop out the seeds and discard them.
Drizzle some olive oil over the inside of squash and season with some salt and pepper.
Spray a baking sheet with cooking spray.
Place the squash, cut side down on a baking sheet and cover with foil wrap.
Bake the squash for 35 to 45 minutes, (sometimes up to an hour) until the squash skin is soft to the touch. The baking time will vary depending on the size of the squash. Remove from oven and carefully turn them over.
Using a fork, scrape the flesh creating strands of spaghetti. Place them into a large bowl. Cover to keep warm. When ready to serve, place the spaghetti squash into pasta bowls. Add some tomato sauce on top and sprinkle with Parmesan cheese and serve.
Serves 2 to 4