OVERVIEW
Whether you use store-bought or homemade Marinara Sauce it is perfect for Spaghetti Squash and can be made even better with Original Dipping Sauce and some fresh herbs and onions. We often hear from customers who have special dietary needs. One such gentleman who visited us at the farmer’s market told us of his love for spaghetti but his hatred of his dreadful celiac disease. Being of Italian decent it was important for him to find a way to continue his love affair with spaghetti. Because he cannot eat gluten, he improvises. He uses spaghetti squash in place of noodles. Then he simply uses tomato sauce as he normally would. Voila – spaghetti sans gluten.
More Veggies and More Nutrition
Even if you don’t have celiac disease this Marinara Spaghetti Squash, low carb dish is delicious and a good way to incorporate more veggies in your diet. Spaghetti squash is high in beta-carotene, Vitamin A, folic acid and potassium. I love that our customer shared his personal food journey and recipe. Here is my version of the recipe.
INGREDIENTS: for Marinara Spaghetti Squash
- 1 spaghetti squash (1 for every 2 people)
- 1/3 onion (diced)
- 1 stalk green onion (chopped)(replant the bulb – it will keep giving you food)
- 3 cloves garlic (sliced)
- 5 large leaves fresh sweet basil (chopped)
- Pinch Salt and Pepper
- 2 T of Organic Original Dipping Sauce – Medium or Hot
- 1 jar marinara sauce that you’ll want to improve further
- 1 T coconut oil or olive oil
- Grated cheese – optional (I like extra sharp organic cheddar and most other cheeses as well)
PREPARATION NOTES
Cook Squash
Preheat oven to 400 F. Cut the squash into halves lengthwise. Scrape seeds out of squash with a spoon or ice cream scoop. Sprinkle the cut side with a bit of salt and bake cut-side down for 1 hour. You should be able to poke a fork through the skin when it’s done. After the squash is done, turn right side up and place a little butter inside each portion. Leave squash in the oven. Turn off oven while you finish your sauce.
Recipe Yield: This recipe will serve 4 people.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes
MORE ABOUT OUR SAUCE
This Marinara Spaghetti Squash Recipe uses either Organic Original Dipping Sauce These sauces are shelf stable and ready to eat out of the jar. Plan ahead and have some in your pantry. Our clean label sauce are:
- USDA Organic Certified by WSDA
- Gluten-Free
- Vegan
- Free of additives and preservatives
- Shelf stable, refrigerate after opening
- Loved by Customers
Picture Walkthrough – Marinara Spaghetti Squash – Step-By-Step
How to cook spaghetti squash
Spaghetti-Squash
Cut Spaghetti Squash in half remove seeds.
Sprinkle salt, pepper and olive oil onSpaghetti Squash and bake for one hour.
Baked Spaghetti Squash
Improving Marinara Sauce for Spaghetti Squash
In a saute pan or skillet, saute onion, green onion, and garlic, in coconut or olive oil until onions are translucent.
Add salt and pepper to taste. Add basil leaves in whatever size to your liking. I left them whole and half-sized.
Top with jar of marinara sauce. This can be store bought or homemade.
Add 2 T of Organic Original Dipping Sauce – Medium or Hot. Taste and adjust to your desired level of heat. Continue to simmer for 15 minutes.
Marinara Spaghetti Squash RECIPE SERVING SUGGESTIONS
Plate and Enjoy
Spoon out spaghetti squash or Steamed Rice into individual serving dishes and top with marinara sauce. Add your favorite grated cheese and top with more fresh chopped basil if desired. Buon Appetito!
Marinara Sauce over Spaghetti Squash
Marinara Sauce over Spaghetti Squash with Cheese
Let’s Not Keep Secrets
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