Spaghetti Squash Marinara
The fall flavours of this vegetarian recipe make it an excellent appetizer. A perfect culinary illusion, the spaghetti squash stands in for pasta in this dish. Slice it and cook it in the oven, then divide it between plates. Once the flesh has been shredded, add tomato sauce and top with cheese and basil. Everyone […]
Ingredients
- 1 spaghetti squash, about 2.2 lb (1 kg), cut into rounds 2 inches (5 cm) thick, seeded
- 2 tbsp (30 ml) olive oil
- 2 cups (500 ml) tomato sauce, hot
- 1/4 cup (20 g) fresh Parmesan cheese, grated (see note)
- Basil leaves, to taste
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a non-stick or foil-lined baking sheet, spread out the squash slices. Coat with the oil. Season with salt and pepper. Bake for 35 minutes or until tender.
- Place the squash slices on plates. Shred the squash towards the centre to create a nest. Place 1/2 cup (125 ml) of the tomato sauce at the centre of each squash slice. Top with the Parmesan and basil leaves. Serve as an appetizer. Delicious served with grilled meat cutlets.
The fall flavours of this vegetarian recipe make it an excellent appetizer. A perfect culinary illusion, the spaghetti squash stands in for pasta in this dish. Slice it and cook it in the oven, then divide it between plates. Once the flesh has been shredded, add tomato sauce and top with cheese and basil. Everyone will be charmed by this delightful dish.