SPAGHETTI SQUASH WITH MARINARA SAUCE
Finally got up my nerve to make this and it was a breeze, and also a lot of fun! I tried to fool my son but he wasn't fooled. He actually liked it and went back for seconds. Even the baby liked it! I think we've got a winner!
Provided by Ellen Bales @Starwriter
Categories Pasta
Number Of Ingredients 3
Steps:
- Wash and dry spaghetti squash. Cut off the bottom stem and discard. Cut the squash in half lengthwise. Scoop out the seeds and filaments completely and discard.
- Place the squash facedown in a 9x13-inch baking pan. Add enough water to the pan to halfway cover the squash.
- Cover with foil and bake in a preheated 375-degree oven for 35 minutes. Stick squash with a knife to test for doneness. If the knife meets no resistance, the squash is done.
- Allow to cool somewhat until you can handle it. With a fork, gently pull the flesh from the squash into a large bowl, using a downward motion. It will come off in long strands that resemble spaghetti.
- Keep warm while you make your favorite marinara sauce. You may use ready-made sauce if you prefer, or make your own.
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