During these trying times, all I want to eat is comfort food; because of this, it is difficult not to gain weight. This year I pan to make healthier choices, such as Spaghetti Squash Marinara. You only have to substitute pasta with spaghetti squash in this gluten-free, vegan version of one of my favorite pasta dishes, spaghetti marinara.
Spaghetti Squash Marinara
Ingredients
1 large spaghetti squash, halved
2 1/2 cups good marinara sauce
2 cloves garlic
1/4 teaspoon crushed red pepper flakes
1/4 cup freshly grated Parmesan cheese (optional)
1 tablespoon finely chopped parsley
olive oil
salt and pepper to taste
Directions
Cut the squash in half lengthwise and scoop out all of the seeds. Rub the squash inside and out with olive oil and season with salt and pepper.
Put the squash, squash cut side down on a cookie sheet lined with parchment paper and cover with foil. Roast until the rind is slightly soft, approximately 20 minutes.
Meanwhile, in a large skillet bring the marinara sauce to a boil. Grate the garlic directly in the sauce and stir to combine. Add the crushed red pepper flakes and season with salt and pepper.
Remove the squash from the oven, uncover, and set aside. As soon as they are cool enough to handle, scrape the meat out with a fork. Add the spaghetti squash strands to the warm marinara sauce and toss to coat.
If desired, garnish with freshly grated Parmesan cheese and finely chopped parsley.
follow Anne on twitter and Instagram @AnneFretz
Spaghetti Squash Marinara
Ingredients
1 large spaghetti squash, halved
2 1/2 cups good marinara sauce
2 cloves garlic
1/4 teaspoon crushed red pepper flakes
1/4 cup freshly grated Parmesan cheese (optional)
1 tablespoon finely chopped parsley
olive oil
salt and pepper to taste
Directions
Cut the squash in half lengthwise and scoop out all of the seeds. Rub the squash inside and out with olive oil and season with salt and pepper.
Put the squash, squash cut side down on a cookie sheet lined with parchment paper and cover with foil. Roast until the rind is slightly soft, approximately 20 minutes.
Meanwhile, in a large skillet bring the marinara sauce to a boil. Grate the garlic directly in the sauce and stir to combine. Add the crushed red pepper flakes and season with salt and pepper.
Remove the squash from the oven, uncover, and set aside. As soon as they are cool enough to handle, scrape the meat out with a fork. Add the spaghetti squash strands to the warm marinara sauce and toss to coat.
If desired, garnish with freshly grated Parmesan cheese and finely chopped parsley.
follow Anne on twitter and Instagram @AnneFretz
Spaghetti Squash Marinara
ReplyDeletehttp://annefretz.blogspot.com
The Recipe: To Be Or Not To Be
A healthy alternative to a favorite comfort food!
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