Did you know that winter squash became a holiday dinner staple due to its long shelf life? Winter squash can be stored up to six months while staying fresh and edible, so when Europeans landed in colder regions of North America 400 years ago, this squash almost single-handedly saved them!
While winter squash may last a long time, but you won’t want to wait to try this fantastic recipe! This squash spaghetti with marinara cuts the carbs of a traditional pasta dish while keeping all of the flavor.
- 2 whole spaghetti squash
- ¼ cup extra-virgin olive oil
- Gray salt and freshly ground black pepper
- 4 cups prepared marinara sauce
- Preheat the oven to 450 degrees F.
- Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. 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. Serve and enjoy.
This recipe comes courtesy of Food Network Kitchen, and was written up by Michael Chiarello.