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Marinara Squash Spaghetti
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A picture of Marinara Squash Spaghetti.

Marinara Squash Spaghetti

Dave Troyer
Dave Troyer @cook_3276666

With a little bit of kick, this makes a perfect gluten free, vegan entree.

With a little bit of kick, this makes a perfect gluten free, vegan entree.

Read more

Marinara Squash Spaghetti

Dave Troyer
Dave Troyer @cook_3276666

With a little bit of kick, this makes a perfect gluten free, vegan entree.

With a little bit of kick, this makes a perfect gluten free, vegan entree.

Read more
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Ingredients

50 mins
6 servings
  1. 1 largeSpaghetti Sqaush
  2. 1/4 cupOlive Oil
  3. 2 tbspMinced Garlic
  4. 1 mediumOnion
  5. 1 tspCoarse Sea Salt
  6. 1 tspGround Pepper
  7. 1 can32 oz Petite Diced Tomatos
  8. 2 largeBay Leaves
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Steps

50 mins
  1. 1

    Heat oven to 400. Cut squash in half. Scoop out all seeds on both sides. Drizzle with olive oil and season generously with salt and pepper. Bake on a silpat for 50 minutes at 400.

  2. 2

    Heat oil in a large, nonreactive skillet over medium-high heat. Add onion and garlic, and cook until lightly browned, about 3 minutes.

  3. 3

    Add diced tomatoes and reserved juices to skillet. Stir in red pepper, bay leaves, salt, and pepper. Increase heat and bring to a boil. Immediately reduce heat to low, cover, and simmer until slightly thickened, about 25 to 30 minutes.

  4. 4

    Remove sauce from heat, stir in cheese. Remove bay leaves before serving.

  5. 5

    Remove squash from the oven and let cool for a few minutes. Using a fork, shred spaghetti like strands of squash by pulling from the center of the squash outward.

  6. 6

    Serve desired amount of marinara sauce over squash "noodles"

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Dave Troyer
Dave Troyer @cook_3276666
on October 19, 2013 20:06

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