Spaghetti squash is a deliciously fantastic way to enjoy “pasta” and plants at the same time. Plus, it’s a good source of fiber and vitamin C – benefits you don’t get with regular pasta. I personally love the subtle crunch and sweetness that accompanies this winter squash.
- Cook time:
- Prep time:
- Total time:
- 1 whole spaghetti squash, halved lengthwise
- 2 cups marinara sauce (I like the Lucini brand because it has less sodium than most and no added sugar!)
- 2 cloves garlic, minced
- Fresh basil, cut into thin ribbons
- 1/4 Cup grated Parmesan (optional)
- Preheat oven to 400°F.
- Carefully cut squash in half lengthwise and scoop out the seeds with a spoon.
- Place the halves cut side down in a shallow baking dish. Add just enough water to cover the bottom of the pan.
- Bake for 35 to 45 minutes. Begin checking at 30 minutes. Squash is done when you can easily pierce the side with a knife. Once done, allow to cool until able to handle, about 15 minutes.
- As squash is baking, bring sauce to a simmer in a skillet or pan. Add garlic and stir to combine and adjust heat to low.
- Use a fork to scrape out the spaghetti-like strands, and place in colander. Allow to drain a bit. Add spaghetti strands to warm sauce in pan and toss to coat.
- Add basil and optional Parmesan. Toss to combine and serve!