Vegetarian Mains
Spaghetti Squash with Marinara
Roasting the squash cut-side down, not up, is what steams out excess moisture into the pan instead of trapping it in the strands, keeping them from turning watery.
Ingredients
- 1 large spaghetti squash, halved and seeded
- 2 tbsp olive oil
- 2 cups marinara sauce
- 1 tsp dried oregano
- fresh basil
- dairy-free parmesan-style topping (optional)
Method
- 1
Preheat oven to 400°F. Brush the cut sides of the squash with olive oil and season with salt and pepper.
- 2
Place the squash halves cut-side down on a baking sheet — roasting it face-down like this lets excess moisture steam out into the pan below instead of getting trapped and pooling inside the strands, which keeps the finished squash from turning watery.
- 3
Roast 35-40 minutes until the flesh is easily pierced with a fork.
- 4
Let cool slightly, then use a fork to scrape the flesh lengthwise into spaghetti-like strands.
- 5
Warm the marinara sauce with oregano, toss with the squash strands, and top with fresh basil and dairy-free parmesan if using.