Last summer I had a bumper crop of them in my garden. So I still have several stored away in the storeroom of my basement.
They’re so easy to make and, usually, we just use them in place of pasta with home canned tomato and herb sauce, also from vegetables and herbs I grew in the garden.
This recipe made enough for 4 servings with garlic bread on the side.
Making Spaghetti Squash and Marinara
First, preheat the oven to 375 degrees. Wash the outside of the squash, cut the stem off the end then cut it in half lengthwise.
Scoop out the seeds and discard.
Then I rub the inside with olive oil, season with minced garlic, salt, and pepper and put it, cut side down, in a baking dish and cover with foil.
Bake the squash till it gives a little when you press on it with your finger. The garlic also becomes very fragrant when it is close to being done. The time will vary depending on the size of the squash. An average size squash will be done perfectly after about 45 minutes of baking.
I also love mushrooms so, while the squash was baking, I sliced up several to sauté.
And, because I have an abundance of bell peppers in the freezer from my garden,
I rinsed a couple handfuls of sliced peppers under warm water for a quick thaw, and gave them a rough chop.
And because I have home garden grown onions in my store room,
I cut half a large onion into wedges.
Once the squash was done and cool enough to handle, I shredded the inside with a fork.
After the squash is shredded, sauté your onions and peppers in a little olive oil till tender.
Then add the mushrooms and continue cooking for just a couple of minutes.
After the mushrooms have had a couple of minutes to cook down, add the shredded squash to the skillet.
Stir to combine and add the Marinara.
In this recipe I used home canned tomato basil sauce with garlic and crushed red pepper flakes. Love this stuff!
Combine these ingredients and cook till completely heated through. Then plate it and top with Cheese.
A delicious healthy, low calorie dinner. The hardest part is waiting on the baking time!
Another bonus is that I cut up the outer shell of the squash to add to my garden which will add nutrients to the soil for the growing season.
Spaghetti Squash and Marinara
- 1 spaghetti squash
- salt
- black pepper
- 1 large clove minced garlic
- olive oil for the squash and 2 Tbsp for the skillet
- marinara recipe of your choice
- sliced mushrooms
- roughly chopped bell pepper (about 1 medium to large pepper)
- half an onion cut into wedges
- freshly grated parmesan, romano, or asiago cheese
Preheat the oven to 375 degrees. Wash the outside of the squash, cut the stem off the end then cut it in half lengthwise. Scoop out the seeds and discard. Rub the inside with olive oil, season with minced garlic, salt, and pepper and put it, cut side down, in a baking dish and cover with foil.
Bake the squash till it gives a little when you press on it with your finger. The garlic also becomes very fragrant when it is close to being done. The time will vary depending on the size of the squash. Approximately 45 minutes of baking.
Slice mushrooms, onions and peppers.
Once the squash is cool enough to handle, shred the inside with a fork.
Sauté the onions and peppers in olive oil till tender, then add mushrooms.
Once the mushrooms have cooked down a couple of minutes, combine the shredded squash with the rest of the veggies. Then add the Marinara. Stir together and cook till heated through.
Plate and top with cheese.
This recipe was updated on March 14, 2017 making it better than ever!
Print This Post
Growing your own vegetables can be one of the most rewarding things you can do for yourself and your health.
“We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”
© 2014 – 2017, Pamela. All rights reserved.
