Spaghetti Squash with Italian Marinara - - Tyler, Longview, Jacksonville |ETX News

Spaghetti Squash with Italian Marinara

Servings: 4 


2              Spaghetti squash, cut in half lengthwise

1lb           Italian sausage

½             Red bell pepper; diced

½             Green bell pepper; diced

½             Red onion, diced

1              Garlic clove; minced

½ cup      Mushrooms. sliced

2              28 oz cans of crushed tomatoes

1T            Olive oil

1T            Italian seasoning

1T            Granulated garlic

1T            Basil

1T            Oregano

1T            Parsley

1tsp         Black pepper

1tsp         Salt

1tsp         Sugar

½ tsp       White pepper

1 cup       Shredded mozzarella cheese

½ cup      Grated parmesan cheese



Cut spaghetti squash in half lengthwise, clean out all seeds and center membrane.  Place in a casserole dish with the cut side down and fill with ½ inch of water and bake at 375 degrees for 1 hour.

While the squash is baking, brown the Italian sausage.  I usually lightly salt and pepper it as well.  Set aside after cooking.

Sauté the diced red pepper, green pepper, onion, minced garlic and mushrooms in the olive oil until tender and set aside as well.

Combine the crushed tomatoes, sausage, peppers, onion, garlic, and mushrooms together then add in all of the seasonings.

Bring the marinara to a light boil and then simmer.  The longer the sauce has to simmer the more the flavor you will have.

When the squash is done, pull it from the oven and drain the water. Turn the squash over and allow it to cool enough so you can safely handle it and place them on a baking sheet.  Take a fork and start lightly scraping away from the outside in and the squash will flake away.  Do this until all of the squash is pulled loose then scoop out some of the squash to make room for the marinara sauce. 

Scoop in 3-4 large ladles of marinara sauce then sprinkle the mozzarella and parmesan cheese over the top.  Finish by sprinkling basil over the top. 

Return the squash to the oven for 5-10 minutes until the cheese is melted.

Serve and enjoy!  Remaining marinara and extra squash removed maybe served on the side for additional helpings.  

Note:  Spaghetti squash, while not a common food is a great option when cooking Italian food.  A 1 cup serving of spaghetti squash contains only 31 calories and 7 carbs.  It tastes great plain and resembles in both taste and texture spaghetti pasta.  It can also be sprinkled with cinnamon, or filled with cheese, bacon, alfredo sauce, and many other popular items with the same great result plus the shell makes an attractive serving bowl.

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