Spaghetti Squash “Pasta” with Easy Marinara Sauce

Name: Spaghetti Squash “Pasta” with Easy Marinara Sauce
Yield: Makes 4 servings
Ingredients: ½ teaspoon salt; ½ teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon garlic powder; 2 tablespoons olive oil; One 3-pound (1.25 to 1.5 kg) spaghetti squash; 1½ cups (411 g) diced tomatoes or one 14.5-ounce (411 g) can no-salt-added diced tomatoes; 1½ cups (411 g) diced tomatoes or one 14.5-ounce (411 g) can no-salt-added diced tomatoes; 1 teaspoon dried oregano; 1 teaspoon dried basil; 2 garlic cloves, grated or minced; ½ medium onion, diced; 1 tablespoon olive oil; ½ teaspoon pepper; One 6-ounce (170 g) can tomato paste; 1 tablespoon balsamic vinegar

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Gluten-Free Family Favorites

By Kelli Bronski and Peter Bronski

Published 2021

About

If you’re looking for an alternative to traditional spaghetti noodles, spaghetti squash lives up to its name. Oven-roasting the squash brings out its flavors, which can stand on their own or pair well with our marinara recipe or your favorite pasta sauce.

Ingredients

Spaghetti Squash

One 3-pound (1.25 to 1.5 kg) spaghetti squash
2

Main course
Pasta
Vegan
Gluten-free

Method

To roast the squash: Preheat the oven to 375°F (190°C).
Cut the spaghetti squash in half lengthwise using a large knife and scoop out the seeds. Place the squash cut-side up in a baking pan and coat each half with the olive oil, ensuring all of