YIELD 4 servings
INGREDIENTS
Spaghetti Squash: 2 small spaghetti squash, halved and seeded 1 teaspoon salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper Water 1 tablespoon extra virgin olive oil 1 tablespoon olive oil 2 cloves garlic, minced 2 cups marinara sauce 2 tablespoons roughly chopped parsley Basic Marinara: 1 tablespoon olive oil 1 garlic clove, peeled and minced 1 small onion, peeled and thinly sliced 1 teaspoon Italian seasoning 1 cans diced tomatoes in juice 1 can tomato puree 2 tablespoons chopped fresh parsley leaves (28-ounce)(14-ounce)PREPARATION:
Spaghetti Squash:
- Preheat the oven to 375 degrees F.
- Sprinkle the bottom of a large shallow baking dish with salt and pepper. (The halved squash should just fit in one layer.) Place the squash flesh side down in the pan and add enough water to come up about one inch. Cover tightly with foil and cook in the oven until squash is fork tender, 1 to 1 1/2 hours. Shred the squash with a fork and transfer the squash strands to a bowl. Toss with the Marinara Sauce and garnish with parsley.
Basic Marinara:
- Heat olive oil in large Dutch oven over medium heat. Add garlic and onion and cook, stirring, until tender, 5 to 6 minutes. Add the Italian seasoning and cook for 30 seconds. Add the diced tomatoes with juice, the tomato puree, and parsley. Stir to blend and reduce the heat to low and simmer for 1 hour. Serve over the squash.
This recipe appeared in the "No Wheat, No Nuts? No Problem!" episode of Emeril Green.