Tuesday, July 12, 2011

Spaghetti (squash) Marinara

If you have never experimented with the greatness that is spaghetti squash, then you're missing out. This is the easiest way to feed your pasta craving without all the bad carbs that usually come with it. Serves as a great "pasta" side dish but you will be pleasantly surprised at how fully satisfied you will be having this as your main dish.

1 medium spaghetti squash
1 cup of preferred tomato sauce (no added sugar or salt!)
2 tablespoons of butter substitute of choice (such as "I can't believe it's not butter")
1/2 cup of cherry tomatoes, halved
1/2 cup of chopped basil
Celtic sea salt and pepper (to taste)
Grated parmesan cheese (optional)

Preheat oven to 375 degrees. Using a sharp knife, cut the spaghetti squash in half lengthwise. Scrape out the seeds using a spoon and discard. Place the spaghetti squash face down in a glass baking dish. Cook for 45 minutes. In the meantime, heat tomato sauce, butter substitute and tomatoes over low/medium heat, stirring occasionally. Add half of the basil to the sauce and salt and pepper to taste.Let simmer until squash is ready. Remove from oven and let cool slightly. Using a fork scrape the sides of each half from top to bottom pulling out the spaghetti-like interior into a medium size bowl. Top with tomato sauce and garnish with the remaining  fresh basil. Ffree to add some parmesan cheese. Enjoy

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