Spaghetti Squash with Homemade Marinara

SPAGHETTI SQUASH WITH HOMEMADE MARINARA 😍

It’s 80 degrees in San Diego today so the last thing I wanted to do was meal prep in my kitchen all day which is why this recipe was perfect! This marinara sauce is so quick, easy, and flavorful I swear you will never want to buy store bought again 😋 I threw in some Trader Joe’s meatless meatballs but it’s just as good without! Use this recipe as a canvas to match whatever diet you’re following or lifestyle in general. To make this recipe Whole30 compliant, serve the squash and marinara with compliant meatballs or substitute for roasted vegetables. Make a big batch of this marinara for super easy meals all week long 😍

Ingredients:

For the Spaghetti Squash with Marinara Sauce:

• 1 medium spaghetti squash

• 1 cup frozen meatballs (I used meatless meatballs from Trader Joe’s)

• 1 medium yellow onion, chopped

• 3 cloves garlic, thinly sliced

• 2 tbsps tomato paste

• 1 14oz can San Marzano whole tomatoes (best quality of flavor for simple recipes)

• 1 14oz can water (about 2 cups)

• Few sprigs of fresh basil, plus more for topping

• Few sprigs of fresh oregano (or ½ tsp dried oregano)

• Shredded Parmesan for topping (optional)

Directions:

For the Spaghetti Squash:

• Preheat the oven to 450 degrees. Cut the spaghetti squash in half lengthwise and scoop out the seeds.

• Drizzle with a little olive oil and a pinch of salt and pepper and lay cut side down on a sheetpan.

• Roast for 25-35 minutes depending on the size of the squash. You want to bake it until just tender, not mushy as it will bake again. Use a fork to separate the squash into strands.

• Optional: spread out onto a baking sheet and bake for 5-10 minutes at 400 degrees. This helps get a better texture and gets rid of the slimyish moisture squash sometimes has (real technical food words here 😂).

For the Homemade Marinara Sauce:

• Start by sauteing an onion in 1 tbsp of olive oil and salt and pepper on low until brown and translucent.

• Add in thinly sliced garlic and cook 1 more minute.

• Stir in tomato paste for 1 more minute until well incorporated.

• Add in your can of San Marzano whole tomatoes and break up the tomatoes into smaller bite sized pieces with a wooden spoon.

• Fill up the can with water and add to your pan.

• Turn your heat to high until boiling and add basil and oregano.

• Reduce to a simmer for at least 20 minutes but preferably 40!

• Optional: Add in frozen meatballs with 10 minutes to go until they got heated through.

• Serve the sauce and meatballs on top of your spaghetti squash and top with some more fresh basil and parm😋

*If doing Whole 30, omit cheese and substitute frozen meatballs for compliant meatballs.