Ingredients
spaghetti squash - 1
marinara - 16oz
olive oil - 4 tbsp
fresh basil
green olives
Marinara Ingredients
garlic
olive oil crushed roasted tomatoes - 2 large cans
red wine - 2 cups
dried oregano - 4 tbsp
dried basil - 4 tbsp
salt
Directions
Preheat oven to 400 degrees.
Prepare Marinara. In a large pot heat oil, then add garlic until that heavenly aroma wafts from pan. Add tomatoes and wine. Season with salt, basil and oregano. Leave on medium heat to simmer, add more seasoning to taste. I like LOTS of oregano. Cut squash in half and scoop out seeds.
Turn squash over onto baking sheet covered in parchment paper, then rub the backsides with olive oil.
Place squash in oven for 40 minutes. Squash is ready when you can easily pierce the rind with a fork.
Remove squash from oven and carefully (don't get burned) turn the pieces over. Use a fork to scrape the flesh lengthwise into thin strands and place in a mixing bowl. Ladle Marinara sauce over squash and gently stir through. Spoon squash back into rind to serve, then garnish with basil leaves and olives.
Serves Six
Cook time is 40 mins.
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