Spaghetti Squash Marinara

Spaghetti Squash Marinara

This gluten and dairy free recipe is perfect for this time of year. I love squash and spaghetti squash is my favorite.

Spaghetti Squash Marinara

Prep time: 10 minutes
Cooking time: 45 minutes
Serves: 4

What you need:

  • 1 spaghetti squash
  • olive oil
  • 1 small onion
  • 1 carrot
  • 5 button mushrooms
  • 2 fresh tomatoes
  • 2 TBS minced fresh herbs (basil, oregano, or thyme)

What you'll do:

  • Preheat the oven to 425 degrees
  • Carefully cut the squash in half, lengthwise and remove the seeds
  • Rub the inside with olive oil, and place open side down in a baking dish with 1/2 inch of water
  • Bake 45 minutes, or until a fork pierces easily through the squash
  • While squash is baking, prepare the sauce
  • Dice the onion, carrot and tomatoes. Slice the mushrooms. Mince the herbs.
  • Saute the onions for 5 minutes in 1 TBS olive oil
  • Add the carrot and tomatoes and cook another 5 minutes
  • Add the mushrooms, herbs and salt and continue cooking another 5-10 minutes
  • When the squash is cooked and cooled a little, use a fork to scrap the meat into spaghetti-like strands
  • Mix sauce and squash together in a bowl and serve

Tip: Add garlic, other veggies or cooked chicken or sausage to the sauce

Recipe reprinted with permission from The Institute for Integrative Nutrition.

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