I love spaghetti like a dog loves bones, but what I don’t love is that feeling of fullness when I’ve eaten my weight in noodles… which is why I think spaghetti squash is such a brilliant vegetable. It provides my spaghetti-loving satisfaction without that heavy, processed carb after-dinner sluggishness. And paired with this hearty, homemade marinara, not only is it delicious but its packed full of nutrition.
Spaghetti squash has a wide range of vitamins and minerals, most notably Vitamin C, which in addition to fighting free radicals and preventing disease, is also beneficial for maintaining cartilage, bones and teeth. It’s also high in Vitamin A, which helps maintain healthy skin, teeth, and vision. So basically, spaghetti squash, like all winter squash, is full of nutrition that will keep you looking and feeling amazing!
Spaghetti Squash with Marinara
- 1 large spaghetti squash
- 12 medium roma tomatoes
- 1 medium yellow onion, diced
- 1 small carrot, finely diced
- 3 cloves garlic, crushed
- 2 1/2 tablespoons fresh chopped basil (more to garnish)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 bay leaf
- pine nuts to garnish
- Prepare the spaghetti squash by cutting in half, lengthwise. Scoop out the seeds (these can be roasted just like pumpkin seeds if you like).
- Fill a large pot with 1/2″ of water and add one half of squash to the pot. Cook until the flesh of the squash is easily pierced all the way through.
- Remove from pot and allow to cool for a few minutes. Use a fork to peel the stringy squash “noodles” out of the squash and place in serving bowls.
- Cook the second half of the squash the same way.
- In a large sauce pan combine onion, garlic, carrot, salt and pepper. Saute over medium/low heat, stirring occasionally until onions are transaparent.
- Bring a medium pot of water to a boil and fill a large bowl with ice and water.
- Clean and score tomatoes (small x’s on the top of the tomatoes allow for easy peeling of the skin!). Using tongs, place tomatoes a few at a time in boiling water for 45 seconds, then immediately transfer to the ice bath. Peel tomatoes, set 4 aside. Cut remaining tomatoes in half and remove seeds along with excess water. Crush with your hands and add to sauce pan along with the bay leaf.
- Cook the marinara until tomatoes are almost dissolved, stirring occasionally. Add basil and cook an additional few minutes. Use an immersion blender, a food processor or a regular blender to make the sauce a consistency you’re happy with (Remove the bay leaf before blending!)
- Crush the remaining 4 peeled tomatoes and add to sauce, removing seeds/excess water to retain a consistency you prefer.
- Taste and add additional salt and pepper to your preference. Let simmer over low heat for an additional 5-10 minutes.
- To serve, cut fresh basil by rolling a stack of leaves and then slicing into ribbons. Sprinkle on top of spaghetti squash and marinara. Top with pine nuts and serve hot!
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