Saturday, February 26, 2011

Marinara Spaghetti Squash

This has to be the best thing ever!  I make my mom's spaghetti sauce and pour a 1/2 cup over some roasted spaghetti squash - almost like the real thing!!!  Best part is - it's super easy!

Marinara Spaghetti Squash

1 large spaghetti squash
1 cup marinara sauce
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil

Cut the squash in half.  This is difficult so use a large sturdy kitchen knife.  Scoop out all of the pulp and seeds.  Cover the inside of both halves with salt, pepper, and olive oil - spread with fingers. 

Cover a cookie sheet or baking pan with foil.  Place squash rind side up on the pan.  Cook at 400 degrees for 35-45 minutes until tender.  Take a knife and insert it into the rind of the squash.  If it is easy to insert and pull out, the squash is done.

When done, take the squash out of the oven and using a fork, gently scrape around the shell, pulling the flesh apart.  It will begin to look just like spaghetti pasta strands. 

Pour 1/2 cup of sauce over the squash and serve!

Serves 2.  (Weight Watchers PointsPlus - not including marinara = 2)

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