Wednesday, October 26, 2011

Spaghetti Two Ways

Marinara with Roasted Spaghetti Squash

Marinara with Spaghetti Noodles

This marinara recipe is delicious and versatile. I absolutely love roasted vegetables, however my kiddos don't always share in my enthusiasm. Cooking it two ways is not all that more time consuming and my husband and I can watch our waist line while the kids get what they like too. Spaghetti squash not only looks like spaghetti but I think it has much more flavor. No matter how you choose to serve it, it will be delicious.


4 tablespoons olive oil
2 garlic cloves chopped
1 small yellow onion chopped
1 carrot chopped
2 (28 oz) cans crushed tomatoes
1 (6 oz) can tomato paste
1/4 cup white wine
1/4 cup chopped basil
2 tablespoons Italian Seasoning
1 tablespoon Kosher Salt
1/2 tablespoon Fresh Ground Black pepper
1 spaghetti Squash
1 small package spaghetti noodles

Preheat oven to 400°F

Slice spaghetti squash in half, lengthwise. Drizzle cut side with olive oil, salt and pepper.

Place squash, cut side down on baking sheet. Bake for 45 minutes to 1 hour, until squash is tender when pierced with a fork.

Remove squash from oven and cool slightly, to handle. Then begin to shred the inside of the squash with fork to resemble spaghetti.

In a large saute pan, heat the remaining 2 Tablespoons of oil over a medium-high flame. Add the onions, carrot and garlic and saute until the onions are translucent and the carrots have softened, about 10 minutes.

Add the canned tomatoes, onion, carrots, and garlic to a food processor and blend until smooth. Pour the tomato mixture back into the saute pan and add in the wine, basil, salt, pepper, and Italian Seasoning. Simmer uncovered over low heat for 30 minutes, stirring occasionally. Enjoy with either roasted spaghetti squash or cooked spaghetti noodles! (I figured those don't need directions) : )

No comments:

Post a Comment