I have seen a lot of recipes using spaghetti squash, but Lauren Deen's Cook Yourself Thin Faster version is one of the easiest and most delicious. She suggests changing up the recipe from time to time and adding pesto, or sprinkling the "spaghetti" with cinnamon and a bit of dried sage. Divine!
Spaghetti Squash Surprise
- 1 large spaghetti squash
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground pepper
- 1 garlic clove, peeled and finely chopped
- 2 cups prepared marinara sauce
- 2 tablespoons grated Parmesan cheese
- Preheat the oven to 400° F.
- Cut the squash in half lengthwise; scoop and discard all seeds.
- Rub the inside and outside of the squash with 1 tablespoon of the oil and season the inside with salt and pepper.
- Place the squash, cut side down, on a baking sheet and cover with aluminum foil. Place in the oven and cook for 45 minutes, or until the rind is slightly soft and gives with a little pressure from a fork or spoon.
- With a fork, scrape the flesh out into an ovenproof bowl, creating the thin strands of "spaghetti". Cover and keep warm in the oven on a very low temperature, or make ahead and rewarm in the oven or the microwave.
- Meanwhile, heat a large saute pan over medium heat and add the remaining tablespoon of oil and the garlic.
- Stir until the garlic is lightly golden, about 30 seconds, then add the marinara sauce and simmer until the mixture is warm.
- Place the squash strands in pasta bowls, top with the sauce and sprinkle with the cheese.
- Serve immediately.