It’s squash season! Have you noticed? There are big barrels in the produce section of my market that are literally overflowing with squash in all different shades, shapes and varieties. I love it!
What’s so great about squash? Well, for starters, it’s filled with fiber, vitamins and nutrients that we so desperately need in our modern diet. It’s a very versatile vegetable that can be used in a wide assortment of different dishes that range from the sweet to the savory. Throw it into a soup, bake it into a casserole, spiral slice it into noodles, stuff it with meat and then roast it, bake it into a pie or sauté it into a hash. There really are a gazillion ways that you could go with fresh squash!
I love this recipe for Roasted Marinara Spaghetti Squash because it’s the perfect Real Healthy Recipe Hack on traditional spaghetti and marinara. It’s super simple to make and the kids go to town on it! For added protein use this spaghetti sauce or serve with these meatballs. Enjoy!
- 2 spaghetti squash, halved length wise
- 1 Tablespoon olive oil
- 4 cloves garlic, chopped
- 1 large yellow onion, chopped
- 1 (24 oz) jar organic marinara sauce
- 1⁄4 cup fresh basil leaves, chopped
- ¼ cup nutritional yeast, *optional
- Preheat the oven to 450 degrees F. Line a baking sheet with foil.
- Scoop out and discard the spaghetti squash seeds. Season the squash with salt and pepper. Bake, cut side down, on the prepared baking sheet for 45 minutes.
- Heat the olive oil in a medium pot over medium heat. Add the garlic and onions. Cook until tender. Add the spaghetti sauce and bring to a simmer. Mix in the basil. Remove from heat.
- Scoop the tender squash from the skins and place into a bowl. Season with salt and pepper and a drizzle of olive oil. Place the seasoned squash back into the skins, top with a generous serving of the sauce. Garnish with fresh basil and a sprinkle of nutritional yeast. Enjoy!