Spaghetti Squash Marinara

Name: Spaghetti Squash Marinara
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 spaghetti squash, about 2.2 lb (1 kg), cut into rounds 2 inches (5 cm) thick, seeded; 2 tbsp (30 ml) olive oil; 2 cups (500 ml) tomato sauce, hot; 1/4 cup (20 g) fresh Parmesan cheese, grated (see note); Basil leaves, to taste

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Preparation 15 min
Cooking 35 min
Servings 4

The fall flavours of this vegetarian recipe make it an excellent appetizer. A perfect culinary illusion, the spaghetti squash stands in for pasta in this dish. Slice it and cook it in the oven, then divide it between plates. Once the flesh has been shredded, add tomato sauce and top with cheese and basil. Everyone will be charmed by this delightful dish.

Featured in RICARDO Magazine Vegetables First

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 1 spaghetti squash, about 2.2 lb (1 kg), cut into rounds 2 inches (5 cm) thick, seeded
- 2 tbsp (30 ml) olive oil
- 2 cups (500 ml) tomato sauce, hot
- 1/4 cup (20 g) fresh Parmesan cheese, grated (see note)
- Basil leaves, to taste

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a non-stick or foil-lined baking sheet, spread out the squash slices. Coat with the oil. Season with salt and pepper. Bake for 35 minutes or until tender.
- Place the squash slices on plates. Shred the squash towards the centre to create a nest. Place 1/2 cup (125 ml) of the tomato sauce at the centre of each squash slice. Top with the Parmesan and basil leaves. Serve as an appetizer. Delicious served with grilled meat cutlets.

Note from Ricardo

For a version with melted cheese, shred the squash on the baking sheet. Add the tomato sauce and sprinkle with 1/2 cup (50 g) grated cheddar cheese. Brown under the broiler for a few minutes.

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