Spaghetti Squash With Marinara Sauce
Filed Under: spaghetti squash with marinara sauce
Servs: 8 Makes: 8 servings Prep: Cook:
For a nutritious alternative to regular pasta, use spaghetti squash. Mild in flavor and easy to shred into strands once baked, spaghetti squash pairs well with a fresh Italian pasta sauce.
- add - 1 small spaghetti squash (about 3 pounds)
- add - 2 teaspoons olive oil
- add - 2 shallots, minced
- add - 2 garlic cloves, minced
- add - 1 can (28-ounces) crushed tomatoes
- add - 1 teaspoon dried thyme
- add - 1/2 teaspoon dried rosemary
- add - Salt and freshly ground black pepper
- add - 3 tablespoons chopped fresh basil, divided
- add - 1/4 cup freshly grated Parmesan cheese
- 1. Pierce the squash in several places with the tip of a knife. In a microwave oven, heat the squash on high (100%) for 15-18 minutes, or until tender when pierced with a fork, then let cool for 10 minutes.
- 2. Heat olive oil in a medium saucepan over medium-high heat. Add the shallots and garlic and sauté, stirring frequently, for 2 minutes, until shallots are translucent.
- 3. Add the tomatoes, thyme, and rosemary and season with salt and pepper. Bring to a boil, stirring frequently. Reduce the heat and simmer for 10 minutes, stirring frequently. Remove the pan from the heat and stir in 2 tablespoons of the basil.
- 4. Halve the squash crosswise and scoop out the seeds. Scrape the inside of the squash among 8 plates and top each serving with sauce, remaining basil and Parmesan cheese. Serve immediately.