This year I’ve had an over abundance of tomatoes in my garden. So, I decided to make some homemade tomato sauce utilizing the tomatoes, garlic, basil and oregano I’ve harvested. I’ve had the jars of sauce sitting in my pantry just waiting to be used and tonight was the night! I had purchased a spaghetti squash last weekend at the farmers market and thought it was the perfect night to use both!
I love spaghetti squash marinara. It’s filling, easy and only takes 2 ingredients!
1 medium spaghetti squash
1 jar marinara sauce
Preheat oven to 400 degrees. Cut squash in half lengthwise and scrap out the seeds. Fill a baking pan with enough water to cover the bottom and place squash, cut side down, in the pan. Bake 30 – 45 minutes.
While squash is baking, heat jar of marinara on stove. When squash is done it will become pliable and easy to shred with a fork and look like spaghetti! Top squash with with marinara sauce and enjoy!
- Saute mushrooms, onions, bell peppers, diced zucchini or your favorite vegetables and add to marinara sauce.
- Add vegan soy crumbles to marinara or TVP to sauce
- Top with vegan parmesan