Chef Tyler's Spaghetti Squash Marinara with Spinach



Ingredients

1. Prepare spaghetti squash as described below. Scrape out squash and hold in a bowl. Reserve the squash "shell"
2. Peel, seed, and dice a pie pumpkin into 3/4" cubes, toss in olive oil, salt and pepper and roast at 350 for 15 minutes (until fork tender)
3. Have spaghetti squash, pumpkin, and raw spinach ready to go.
4. Heat your favorite tomato sauce (homemade or otherwise) in a pan.
5. Add squash, pumpkin and spinach, tossing it altogether. Heat through, slightly wilting the spinach
6. Use reserved squash shell as serving vessel.

Roasting Spaghetti Squash:

1. Split Spaghetti Squash in half, remove seeds, lightly oil and season with S&P
2. Transfer to baking pan, cut side down, add just enough water to cover bottom
3. Bake @ 400 for 30-45 minutes, until TENDER
4. Allow to cool slightly, then use a fork to scrape out squash (it transforms into long thin spaghetti like strands at this point. Substitute for pasta in any of your favorite recipes.)

Directions

Top with cheese of choice and enjoy… OR top with cheese and breadcrumbs and put under broiler until melty golden brown and delicious. Healthy AND indulgent.




Roasting Spaghetti Squash:

1. Split Spaghetti Squash in half, remove seeds, lightly oil and season with S&P
2. Transfer to baking pan, cut side down, add just enough water to cover bottom
3. Bake @ 400 for 30-45 minutes, until TENDER
4. Allow to cool slightly, then use a fork to scrape out squash (it transforms into long thin spaghetti like strands at this point. Substitute for pasta in any of your favorite recipes.)