Prep Time: 10 Min
Cook Time: 45 Min
Total Time: 55 Min
Serves 4
Ingredients:
1 BCfresh Spaghetti Squash
2 tbsp (30 mL) olive oil
1/4 tsp (1 mL) each salt and pepper
Marinara Sauce:
2 tbsp (30 mL) olive oil
1/3 cup (75 ml) finely chopped onion
2 cloves garlic, minced
2 tbsp (30 mL) tomato paste
2 1/2 cups (625 mL) jarred passata (strained and puréed Italian tomatoes)
1/4 tsp (1 mL) each salt and pepper
6 basil leaves, torn
1/4 cup (60 mL) grated Parmesan cheese
2 tbsp (30 mL) chopped fresh parsley
Instructions:
Preheat oven to 400˚F (200˚C). Line baking sheet with parchment. Halve squash lengthwise and scrape out seeds. Drizzle cut sides with olive oil and season with salt and pepper. Place on prepared baking sheet; bake cut sides down for 45 minutes or until tender.
Using a fork, scrape out strands of spaghetti squash; squeeze gently to remove excess liquid. Transfer to serving platter.
Marinara Sauce: Meanwhile, in skillet, heat oil over medium heat; cook onion and garlic for 4 or 5 minutes or until tender. Stir in tomato paste; cook for 1 minute. Stir in passata, salt and pepper; bring to simmer. Simmer for 20 minutes or until slightly thickened. Stir in basil.
Spoon marinara sauce over spaghetti squash. Top with Parmesan and parsley.
Notes – For a hint of spice, add a pinch of hot pepper flakes to the marinara sauce.
Add your favourite meatballs to the marinara sauce for a healthy and delicious variation on spaghetti and meatballs.
