Winter is the perfect time to get cozy, warm up near your fireplace, and enjoy a nice bowl of spaghetti squash! Not only is it a great alternative to traditional spaghetti (which is loaded with wheat and carbohydrates), it also tastes great and is fun to make!
Here’s a simple recipe I always make with spaghetti squash:
marinara or tomato sauce (I use No Salt Added Organic Marinara sauce from Trader Joe’s)
salt & pepper
- Pre-heat oven to 375 degrees.
- Cut spaghetti squash in half.
- With a spoon, scoop out the flesh and seeds in center.
- Place halves face down on oiled baking pan.
- Bake for 45 minutes or until tender.
While squash is baking, start your sauce:
- Heat olive oil on stove top pan on medium heat.
- Add garlic, ginger, and turmeric. Make sure turmeric is dissolved and coated in the oil. Add more oil as needed.
- Add onions.
- Add celery and zucchini. Saute for 3 minutes.
- Add marinara sauce. Cover pan and let boil on medium heat.
- Then reduce heat and let simmer.
- Remove squash from oven and let cool for 5-10 minutes.
- Flip halves over and scrape flesh out with a fork (it should look stringy/noodle-y).
Serve hot squash with sauce. Salt and pepper to taste.
To spice it up, add a few sprinkles of cayenne pepper.
Sit and savor each bite! 😀