Mike's Spaghetti Squash & Marinara Sauce. Great recipe for Mike's Spaghetti Squash & Marinara Sauce. However, we must admit, it's pretty darn good with the Hunts Spaghetti Sauces! Spaghetti squash, like most winter squashes, is a hard beast to crack in half.
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Great recipe for Mike's Spaghetti Squash & Red Vegetable Sauce. This healthy, uber delicious recipie is brought to you by four talented eight year old culinary students. Drizzle the halved spaghetti squash with olive oil and rub the olive oil over each of the halves, adding more if necessary. You can prepare Mike's Spaghetti Squash & Marinara Sauce using 20 ingredients and 13 steps. Below is exactly how we achieve.
What needs to be prepared of Mike's Spaghetti Squash & Marinara Sauce
- Guidelines. of Spaghetti & Sauce.
- Instructions. 2 can (12 oz) of Each: (1)Hunts Garlic & Herb Spaghetti Sauce And (1) Hunts Traditional Spaghetti Sauce.
- Detaile. 2 tbsp of Or 1/8 Cup Cabernet Sauvignon Wine.
- Detaile. 1 can (8 oz) of Pitted Black Olives [halved].
- Instructions. 1 cup of Celery With Leaves [chopped].
- Step by step. 2 of large Fresh Tomatoes [chopped].
- Directions. 1 cup of Fresh Mushrooms [chopped].
- Directions. 1/3 cup of Each: Green Onion Tops & White Onions [chopped].
- Detaile. 1/3 cup of Each: Green - Red - Yellow - Orange Bell Peppers [chopped].
- Guidelines. 2 tbsp of Each: Fresh Garlic - Fresh Parsley [chopped] Granulated Sugar.
- Detaile. 2 tsp of Fresh Coarse Black Pepper.
- Step by step. 1 tsp of Italian Seasoning.
- Instructions. 1/2 tsp of Each: Dried Basil - Oregeno - Red Pepper Flakes.
- Detaile. 1 pinch of Fennel Seeds.
- Directions. 1 of large Bay Leaf.
- Directions. 1 of Salt [to taste].
- Step by step. 2 (3 lb) of Each Spaghetti Squashes [try to find those that can stand upright on their own on one end].
- Directions. 1/4 tsp of Baking Soda [optional-to remove any acidity in sauce].
- Step by step. 1 (8 oz) of Tub: Shredded Parmesan Cheese [garnish].
- Detaile. 1 Bottle of Dried Parsley [garnish].
Then sprinkle the insides of the squash with freshly ground pepper and salt. You'll just have to roast longer. Olive oil: You only need a tiny bit of this to brush the squash before roasting. Butter: I like to use salted butter.
Guide To Make Mike's Spaghetti Squash & Marinara Sauce
- Add everything in Spaghetti & Sauce section [except for the squash & parmesan cheese] and place in a large pot. Simmer for 1 - 1-1/2 hours..
- Chef's Note: Add the 1/4 tsp Baking Soda to bubbling sauce if your Marinara has a heavy acidic taste from the tomatoes. Don't be alarmed if your sauce foams up a bit from the Baking Soda and slightly fades in color. It will boil down and out quickly Ave return to normal. Add an additional 1/4 teaspoon if you feel your sauce still needs it..
- Heat oven to 350° and line a cookie sheet with tinfoil..
- Cut each Spaghetti Squash evenly in half..
- Clean out all seeds with a large spoon..
- Spray each inside with butter spay Pam or regular Pam and sprinkle with Garlic Powder, Onion Powder, Italian Seasoning and Black Pepper. Spray again to hold the seasonings on the squash..
- Place each facedown on tinfoil and place in oven for 45-60 minutes depending upon the size of your squashes. Bake until you can easily glide a knife through the squash..
- Once fully baked, add a tablesppon of butter or olive oil and gently fork the insides out. Dig deep into the flesh WITHOUT tearing the outer shell. Repeat for each shell..
- Once all Spaghetti Squash is fully pulled from the sides and the butter is mixed in, add some of your Marinara Sauce [no solids, just juices] to your strands and mix in as well..
- There are two ways to serve these. One, in the shell and the other, on a plate without the shell. If you decide to serve in the shell, gently and carefully shave off the ends of your squash that cannot stand up on their own once fully baked..
- Either way, ladle your sauce atop your Spaghetti Squash and serve immediately with Garlic Bread..
- Garnish with Parmesan Cheese and Fresh or Dried Parsley..
- Enjoy!.
It just tastes better when browned, but unsalted will work. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Strands of baked spaghetti squash tossed with feta cheese, onions, tomatoes, olives, and basil for a Greek-inspired dish that tastes like pasta without all the calories.


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