Ingredients:

  • 1 medium spaghetti squash (about 2-3 pounds or 900-1360 g)
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz or 410 g) crushed tomatoes
  • 1 tablespoon Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • Fresh basil leaves, chopped (optional)
  • Grated Parmesan cheese (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and season with salt and pepper.
  2. Place cut side down on a baking sheet. Bake in the preheated oven for about 30-40 minutes until tender. Let cool for 10 minutes after removing from the oven.
  3. In a skillet, heat olive oil over medium heat. Sauté the chopped onion until transparent (about 5 minutes). Add garlic and cook for another minute until fragrant. Stir in crushed tomatoes and seasoning; simmer for 15 minutes.
  4. Using a fork, scrape the flesh of the spaghetti squash to create strands. Toss the strands with the marinara sauce until well combined. Serve garnished with fresh basil and Parmesan cheese if desired.