Marinara Spaghetti Squash Recipe

Ingredients

• Squash

  Winter, spaghetti, raw

  775g

• Marinara Sauce

  Kirkland Signature

  2 cup or 500g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Low sodium

  1 cup, grated or 100g

Directions

1. Scrape seeds out of squash with a spoon. Place squash cut-sides-down in a microwave-safe baking dish. Fill baking dish with 1/2-1 inch of water. Microwave on high for about 15 minutes, or until you can easily pierce the squash with a fork. (Cooking times may need to be adjusted depending on the size of the squash and the power of the microwave being used.) Meanwhile, bring sauce to a simmer in a skillet or saute pan. Grate garlic directly in sauce and stir to combine. Taste sauce, salt and pepper to taste, adjust heat to low. Once squash is done allow to cool until able to handle, about 15 minutes. Use a fork to scrape out the spaghetti-like strands, and place in colander. Allow to drain a bit. Add spaghetti strands to warm sauce in pan and toss to coat. Add grated parmesan and toss to combine. Optional: Garnish with additional Parmesan, chopped fresh Italian parsley and/or basil.
2. Recipe by: Amy Johnson (source: https://shewearsmanyhats.com/marinara-spaghetti-squash-recipe/)

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