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Photo/rachiegrl6 |
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
Ingredients
- 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
Preparation
- 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.