#3281 - Italian Spaghetti Squash

(by Shirley McNevich)

2 spaghetti squash
olive oil
1 jar marinara sauce
salt and pepper to your taste
oregano, garlic powder, Italian seasonings (optional)

Wash the spaghetti squash, slice each of them in half lengthwise and remove the seeds. Drizzle olive oil over all sides of the squash. Salt and pepper the cut sides of the squash with salt and pepper to your taste. Grease a jelly roll pan (baking sheet with a lip on all sides). Place the squash cut side down on the greased pan. Bake at 450 degrees for 30-45 minutes of until squash is tender. Remove from oven and cool until you can handle the warm squash. In a skillet add marinara sauce--heat on simmer while working with the squash. Use a fork or a spoon to scrape the squash strands from each piece of squash into a bowl, then discard the hulls. Repeat with all squash. Add squash strands to the marinara sauce--stir to mix. Turn heat to medium and cook/stir until mixture is hot. Taste--add oregano, garlic powder, Italian seasonings, etc. if you wish.