Tuesday, September 27, 2011

Baked Speghetti Squash with Chunky Marinara

God's creation makes me smile... I love that there is a squash that when you bake, turns into a dish that is just as good, if not better, than good old speghetti. This is definitely an "seasonal" dish though. Unfortunately, other than at your local farmer's market, late summer, these squash can be very pricey. But they are beautiful and plentiful during the late summer months. Guilt free, warm, comforting Italian food!!!!

*Prepare ahead because a larger squash will need to bake for about an hour or a bit longer*

Preheat oven to 400 degrees
1 speghetti squash, sliced lengthwise ( this meal was for 2 people)
Olive Oil, garlic salt, pepper
Bake the squash cut side up, covered with foil for 45 minutes. Test with a fork and continue baking until soft. The sides should scrape away into "noodles"

For the marinara sauce:
1 small onion
1 medium bell pepper
2-3 cups of diced tomatoes
garlic sal and pepper
1/2 tsp of italian seasoning

Sautee the onion in some olive oil, salt and pepper on medium to low heat for a few minutes. Add the green pepper. Sautee another few minutes to soften. Add the diced tomatoes, salt, pepper and italian seasoning. Simmer while squash cooks.

Pour the marinara over each half of the sqush, top with cheese and serve. Caution, these will be very hot down through the layers. Scrape the sides as you eat to create more "noodles" So cool! Josh, my husband, actually giggled with joy over the yumminess of this meal!

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