Spaghetti Squash Marinara

Spaghetti Squash Marinara

Ingredients

1 medium spaghetti squash

1/4 cup onion

2 cloves garlic, minced

1 tablespoon olive oil

1 can (16 ounces) diced or whole tomatoes

or your own canned tomatoes if you

have them.

1 teaspoon dried Italian seasoning.

1/4 teaspoon salt (optional)

1/4 teaspoon pepper (optional)

Grated Parmesan cheese (optional)

Directions

1. Preheat oven to 350*

2. Cut squash in half lengthwise

3. Scoop out seeds

4. Place squash, cut side down, in a large baking dish.

Prick the skin all over with a fork.

5. Bake in the oven 30 minutes until tender.

6. As the squash is baking, cook the onion and garlic in the

olive oil until onion is tender.

7. Stir in tomatoes (with juice), Italian seasoning and salt and pepper

8. Bring the sauce to a boil. Reduce heat and simmer, uncovered,

for 10-15 minutes, or until desired consistency. Stir often.

9. To serve, remove the squash pulp from the shell, spoon

the sauce over the squash. Sprinkle with the cheese, if using.