Spaghetti Squash With Garlic & Basil Marinara Sauce

Spaghetti Squash With Garlic & Basil Marinara Sauce

Serves 4 to 6

1 large fresh spaghetti squash
3 teaspoons garlic powder (optional)
Extra-virgin olive oil (for drizzling)
Fresh ground pepper and salt (to taste)


¼ cup extra-virgin olive oil
3 teaspoons tomato paste
3 teaspoons “fresh” basil
5 “peeled and minced” cloves of garlic
1 can “crushed” tomatoes (28 oz., liquid)

Preheat oven to 375°F

Prepare the Squash: Put foil on a cookie sheet and place the squash in the middle. Bake the squash in the oven for 1 hour. Once cooking is completed, remove it from the oven and allow complete cooling. Then (with a sharp chef’s knife), cut it in half lengthwise and scoop out the seeds with a spoon. Use a fork in a raking motion to scrape out strands of squash, which will be “spaghetti-like” strands. Put the squash in a large bowl; drizzle with olive oil; salt and pepper to taste, and add garlic powder (if desired). Gently toss the squash, cover with foil, and set aside.

Prepare the Sauce: Over medium heat, pour 3 tablespoons of olive oil into a large heavy-based skillet or a flameproof casserole dish. Place the onions in the skillet and sauté for approximately 5 to 6 minutes or until the onions become opaque or translucent. Stir in the garlic and cook for 1 minute or until it is lightly golden. Now, add the tomato paste and continue stirring for another 1 minute. Finally, stir in the basil and crushed tomatoes before turning down the heat so the sauce may simmer for 10 minutes.

Scoop the squash into individual bowls or onto plates (a large family style bowl works, too). Ladle some sauce on top of the squash and finish with a topping of freshly grated parmesan cheese.

Diva Tip:

• If you aren’t a fan of “Epic” garlic flavor, omit the garlic powder from the spaghetti sauce.

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