Mike's Spaghetti Squash & Marinara Sauce

Name: Mike's Spaghetti Squash & Marinara Sauce
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 can (12 oz) Each: (1)Hunts Garlic & Herb Spaghetti Sauce And (1) Hunts Traditional Spaghetti Sauce; 2 tbsp Or 1/8 Cup Cabernet Sauvignon Wine; 1 can (8 oz) Pitted Black Olives [halved]; 1 cup Celery With Leaves [chopped]; 2 large Fresh Tomatoes [chopped]; 1 cup Fresh Mushrooms [chopped]; 1/3 cup Each: Green Onion Tops & White Onions [chopped]; 1/3 cup Each: Green - Red - Yellow - Orange Bell Peppers [chopped]; 2 tbsp Each: Fresh Garlic - Fresh Parsley [chopped] Granulated Sugar; 2 tsp Fresh Coarse Black Pepper; 1 tsp Italian Seasoning; 1/2 tsp Each: Dried Basil - Oregeno - Red Pepper Flakes; 1 pinch Fennel Seeds; 1 large Bay Leaf; 1 Salt [to taste]; 2 (3 lb) Each Spaghetti Squashes [try to find those that can stand upright on their own on one end]; 1/4 tsp Baking Soda [optional-to remove any acidity in sauce]; 1 (8 oz) Tub: Shredded Parmesan Cheese [garnish]; 1 Bottle Dried Parsley [garnish]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

You can add (2) 12 oz cans of crushed or diced tomatoes with Basil to make this dish more, "homemade or authentic," if you will. However, we must admit, it's pretty darn good with the Hunts Spaghetti Sauces!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

30 mins

4 servings

Spaghetti & Sauce
2 can (12 oz)Each: (1)Hunts Garlic & Herb Spaghetti Sauce And (1) Hunts Traditional Spaghetti Sauce
2 tbspOr 1/8 Cup Cabernet Sauvignon Wine
1 can (8 oz)Pitted Black Olives [halved]
1 cupCelery With Leaves [chopped]
2large Fresh Tomatoes [chopped]
1 cupFresh Mushrooms [chopped]
1/3 cupEach: Green Onion Tops & White Onions [chopped]
1/3 cupEach: Green - Red - Yellow - Orange Bell Peppers [chopped]
2 tbspEach: Fresh Garlic - Fresh Parsley [chopped] Granulated Sugar
2 tspFresh Coarse Black Pepper
1 tspItalian Seasoning
1/2 tspEach: Dried Basil - Oregeno - Red Pepper Flakes
1 pinchFennel Seeds
1large Bay Leaf
1Salt [to taste]
2 (3 lb)Each Spaghetti Squashes [try to find those that can stand upright on their own on one end]
1/4 tspBaking Soda [optional-to remove any acidity in sauce]
1 (8 oz)Tub: Shredded Parmesan Cheese [garnish]
1 BottleDried Parsley [garnish]

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Steps

30 mins

1

Add everything in Spaghetti & Sauce section [except for the squash & parmesan cheese] and place in a large pot. Simmer for 1 - 1-1/2 hours.
2

Chef's Note: Add the 1/4 tsp Baking Soda to bubbling sauce if your Marinara has a heavy acidic taste from the tomatoes. Don't be alarmed if your sauce foams up a bit from the Baking Soda and slightly fades in color. It will boil down and out quickly Ave return to normal. Add an additional 1/4 teaspoon if you feel your sauce still needs it.
3

Heat oven to 350° and line a cookie sheet with tinfoil.
4

Cut each Spaghetti Squash evenly in half.
5

Clean out all seeds with a large spoon.
6

Spray each inside with butter spay Pam or regular Pam and sprinkle with Garlic Powder, Onion Powder, Italian Seasoning and Black Pepper. Spray again to hold the seasonings on the squash.
7

Place each facedown on tinfoil and place in oven for 45-60 minutes depending upon the size of your squashes. Bake until you can easily glide a knife through the squash.
8

Once fully baked, add a tablesppon of butter or olive oil and gently fork the insides out. Dig deep into the flesh WITHOUT tearing the outer shell. Repeat for each shell.
9

Once all Spaghetti Squash is fully pulled from the sides and the butter is mixed in, add some of your Marinara Sauce [no solids, just juices] to your strands and mix in as well.
10

There are two ways to serve these. One, in the shell and the other, on a plate without the shell. If you decide to serve in the shell, gently and carefully shave off the ends of your squash that cannot stand up on their own once fully baked.
11

Either way, ladle your sauce atop your Spaghetti Squash and serve immediately with Garlic Bread.
12

Garnish with Parmesan Cheese and Fresh or Dried Parsley.
13

Enjoy!

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MMOBRIEN @cook_2891564

on March 22, 2014 17:05

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!