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In recent years, spaghetti squash has surged in popularity among health-conscious eaters and culinary enthusiasts alike. This unique vegetable, resembling a yellow gourd, serves as a nutritious and versatile alternative to traditional pasta, making it an excellent choice for those looking to reduce their carbohydrate intake or simply incorporate more vegetables into their meals. The star of our recipe today is the Deliciously Nutty Spaghetti Squash Marinara, a dish that marries the earthy, nutty flavor of spaghetti squash with a rich and comforting marinara sauce.

Spaghetti Squash with Marinara

Discover the vibrant and wholesome world of Deliciously Nutty Spaghetti Squash Marinara, a nutritious alternative to traditional pasta. This recipe showcases the unique texture and earthy flavor of spaghetti squash paired with a rich homemade marinara sauce, making it perfect for any dietary preference, from vegan to gluten-free. With simple ingredients like olive oil, fresh herbs, and spices, you can create a healthy, satisfying meal that everyone will love. Plus, enjoy the numerous health benefits packed in each bite!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

Salt and pepper, to taste

1 medium onion, finely chopped

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (adjust to taste)

1 tablespoon balsamic vinegar

1 tablespoon sugar (optional, to balance acidity)

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving (optional)

Instructions
 

Prepare the Squash:

    - Preheat your oven to 400°F (200°C).

      - Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon.

        - Brush the inner flesh of each half with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper.

          Roast the Squash:

            - Roast in the preheated oven for about 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork. Remove from the oven and let cool slightly.

              Make the Marinara Sauce:

                - While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.

                  - Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

                    - Pour in the crushed tomatoes, and add oregano, basil, red pepper flakes, balsamic vinegar, and sugar if using. Stir to combine and let the sauce simmer on low heat for about 15-20 minutes, allowing the flavors to meld together. Adjust seasoning with salt and pepper to taste.

                      Shred the Squash:

                        - Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Place the strands in a large bowl.

                          Combine and Serve:

                            - Divide the spaghetti squash strands onto serving plates and generously spoon the marinara sauce on top.

                              - Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese if desired.

                                Enjoy:

                                  - Serve warm and enjoy this healthy, comforting dish that feels indulgent without the guilt!

                                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4