Spaghetti Squash and Marinara Sauce Recipe

Have you ever used spaghetti squash as a spaghetti substitute? I feel like I have seen recipes for it all over lately, so I decided to finally give it a try myself! I used my basic marinara sauce that I have been making for a few months now. I add whatever I feel like or have on hand, and make it nice and spicy! Again, I eyeball my ingredients, and make everything to taste, so I did not include exact measurements below. It turned out really well! Both me and the boy thought the texture and taste of the squash resembled a lot like noodles, and the sauce tasted great with it! I think it was a healthier substitute for us, and helped us stay on track and feel less guilty since we have been eating low-carb low-sugar lately!

Recipe 

Simple Spicy Marinara

Ingredients:

  • 1 small can tomato paste
  • 1 large can crushed tomatoes
  • Chopped garlic
  • 1/4 chopped onion
  • 5 mini red/yellow peppers
  • Olive Oil
  • Italian Spices
  • Salt
  • Pepper
  • Crushed red pepper flakes
  • 1 bay leaf
  • 1 spaghetti squash

Sauce Directions:

Cook the the onions, peppers, garlic and spices in olive oil until tender. Add the tomato paste and cook for a minute or too. Add red wine now if you would like. Add Crushed tomatoes and let simmer for about 30 minutes. Taste and add spice to taste.

Squash Directions:

Cut squash in half and scrape out seeds. Drizzle flesh with olive oil and place face down on a baking sheet. Cook at 400 degrees for 50 minutes. Scrape out flesh gently with a fork. Pour sauce over squash and enjoy!

I served mine with some fresh parmesan on tip and a simple tomato cucumber balsamic salad on the side. It was delish!

Your’s Truly- M

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