Spaghetti Squash with Marinara Sauce

Spaghetti squash is a nutrient-packed, low-calorie alternative to traditional pasta. Its stringy texture makes it a great candidate for marinara sauce. This recipe is a simple and flavorful way to enjoy this healthy vegetable. The roasted squash is tender and slightly caramelized, while the marinara sauce is rich and tangy. Serve this dish with a side of crusty bread to soak up all the delicious juices.

Spaghetti squash, a member of the Cucurbitaceae family, is native to Central and South America. It was first cultivated by the Aztecs thousands of years ago. The name "spaghetti squash" comes from its unique flesh, which separates into long, spaghetti-like strands when cooked. This vegetable was introduced to Europe in the 16th century and quickly became a popular ingredient in Italian cuisine. Today, spaghetti squash is enjoyed all over the world as a healthy and delicious alternative to pasta.

Prep time: 30 | Cook time: 60 | Serves: 4

Ingredients

• 1 medium spaghetti squash
• Olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half lengthwise and scoop out seeds.
3. Brush squash with olive oil and place cut-side up on a baking sheet.
4. Bake for 45-60 minutes, or until tender.
5. Meanwhile, heat olive oil in a skillet over medium heat.
6. Add onion and cook until softened.
7. Add garlic and cook for 1 minute more.
8. Stir in diced tomatoes, tomato sauce, oregano, and salt.

Why It Works

• Roasting the spaghetti squash intensifies its natural sweetness and caramelizes its edges.
• Cooking the onion and garlic in olive oil before adding the tomatoes helps to develop their flavor.
• Using a combination of diced tomatoes and tomato sauce gives the marinara sauce a rich and complex flavor.
• Adding oregano and salt to the marinara sauce enhances its flavor and rounds out the dish.