Spaghetti Squash Marinara

MMMMMM….. Spaghetti squash. Have you ever tried it? If not, it's time to. The stuff is amazing….

Spaghetti squash is a water-laden, high fiber vegetable. When roasted, it falls apart into a butter, stringy consistency that is similar to a long noodle pasta--hence, the name that it has. But, unlike real spaghetti, the squash version is non-starchy and diet friendly! Here, we take a very basic marinara sauce and add some white beans to it for added protein (and some satisfying starch, too). I happened to have a zucchini in the fridge, so I threw that into my recipe, as well.

This is quick, simple, healthy, and super-satisfying. I hope that you add it to your list of weeknight favorites!

Spaghetti Squash Marinara

Ingredients:

 large Spaghetti Squash

Olive oil, salt, pepper

1 15 oz. Can diced tomatoes

2 cloves garlic, chopped

1 small onion, chopped

1 small zucchini, diced

1 15 oz. can of Cannellini beans, rinsed and drained

Procedure:

1. Preheat the oven to 450 Degrees.
2. Carefully--slice open the zucchini squash, lengthwise. Scoop out the insides and seeds. lightly drizzle with olive oil and season with salt and pepper. Then, place FLESH SIDE DOWN in a foil lined roasting pan. Roast the squash for about 30 minutes, or until soft.
3. In a skillet, heat about a Tbsp of olive oil on med/high heat---then, add in the garlic and onion. Saute until golden and translucent. Add in the zucchini and cook for 2-3 minutes, until softened. Season with salt and pepper.
4. Next, carefully add in the diced tomatoes and bring to a simmer. If you like, you can add in some red pepper flakes or dried basil. Finally, add in the rinsed beans and cook until heated thoroughly.
5. When the squash is done roasting, use a fork to scrape out the spaghetti-like flesh. Top the spaghetti squash with the sauce and ENJOY!! YUM!