Spaghetti Squash With Easy Homemade Marinara

Spaghetti Squash .jpg

Ingredients:

  • 1 large spaghetti squash

  • 2 cans no salt added diced tomatoes

  • 2 Tbsp tomato paste

  • 2 Tbsp minced garlic

  • 1 tsp balsamic vinegar

  • 1 Tbsp olive oil

  • 1 tsp miso paste (this is a great ingredient to get for fall/winter- perfect for soups!)

  • 2 Tbsp Italian spice blend (any blend with basil and oregano will do)

  • 1/4 c fresh chopped parsley

  • 1/8 tsp salt and pepper to taste

  • Parmesan or Vegan Parmesan alternative (I love Parma!)*

Directions

Preheat oven to 350 degrees. Slice squash in half, place in a baking dish with an inch of water, and bake 50 minutes. Heat olive oil in a sauce pan and add minced garlic, cooking until golden and aromatic. Add the tomatoes, tomato paste, vinegar, miso paste, and spices to taste. Stir and warm until the sauce bubbles slightly. Reduce heat and keep warm until the squash is ready.

Remove the squash from the oven when tender. Remove the seeds and scrape the squash with a fork to create noodles. Combine spaghetti squash and sauce, top with your parm of choice, and enjoy!

*Standard Disclosure: To help you choose healthy, high quality products, I test hundreds of foods and ingredients a year. Some of the products I recommend are affiliate links, meaning at no additional cost to you, I will receive compensation if you click and make a purchase.

Dinner, Party FoodEmily Fishspaghetti, spaghetti squash, dinner, vegetables, vegan, vegetarian, pasta, tomatoes1 Comment