Not only is spaghetti squash a tasty addition to your day, but it’s also a delicious way to incorporate veggies into mealtime in a variety of ways. This is why we absolutely love this Squash Spaghetti recipe from Marinés Duarte of En Tus Zapatos.
When you’re craving comfort, this hearty and meaty recipe play on the pasta classics with a spaghetti squash twist should do the trick. And even better? No spiralizers or any special gadgets required to transform this vegetable into tender tangles of spaghetti!
Full recipe below the video:
Ingredients:
For the squash:
- 2 whole spaghetti squashes
- ½ tbsp salt and pepper (or to taste)
- 1 ½ tablespoons of olive oil
For the sauce:
- 1 28-ounce can whole San Marzano tomatoes
- ¼ cup extra-virgin olive oil
- 7 garlic cloves, peeled and slivered
- 1 tsp salt
- Large fresh basil sprig
Directions:
For the squash:
- Preheat the oven to 450 degrees F.
- Split the squashes in half and scrape out seeds.
Tip: microwave the squashes for 4 minutes before cutting so they can soften, making it easier to manage them.
- Line an oven tray with aluminum foil.
- Season the spaghetti squash with olive oil, a hint of salt, and pepper.
- Place flesh side down and roast for 30 to 40 minutes until fully cooked and can be pierced with a fork.
- Remove from the oven and let rest until cool enough to handle.
- Meanwhile, heat the marinara sauce in a large sauté pan.
- When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot.
For the sauce:
- Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
- In a large skillet over medium heat, heat the oil. When it is hot, add garlic.
- As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add salt. Stir.
- Place basil sprig, including stem, on top of the sauce.
- Let it wilt, and then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes.
- Discard basil.
Pour the sauce over the squash, top with any additional veggies and enjoy!