Vegan Spaghetti Squash

Servings: 2
Total time: 1 hour

Ingredients:

1 medium sized Spaghetti Squash
1-2 tablespoon of olive oil
1 medium sized onion chopped
1 cloves of garlic, minced
1 teaspoon of crushed red pepper flakes or to taste
1 tomato cubed
1-1/2 cups of tomato basil marinara
Freshly chopped basil and parsley to garnish
Salt and Pepper, to taste

Method:

Preheat oven to 375 degrees Fahrenheit.

Preparing the squash:

Cut the squash into half and remove the seeds.

Sprinkle some salt and a little oil and place it on a baking tray and pop it into a preheat oven for around 40-45 minutes or until you can easily pierce through the squash using a fork.

Once done, set aside to cool.

Once its cooled enough to handle, hold it in your palm and using a fork pierce into the squash and take out the shreds into a bowl.

You can adjust salt and pepper to taste at this point.

Preparing the Marinara:

Heat oil in a pan on medium and saute onion and garlic. Once onion turns a light brown in color, add in the crushed red pepper flakes. You can also add some Italian seasoning. Next add the tomatoes and cook until tender. Adjust salt to taste.

Next add the tomato basil marinara and generously sprinkle salt and pepper. Cook for a good 2 minutes and garnish with basil and parsley.

Assembling:

1. Place the shredded squash on a plate and pour a generous amount of marinara and serve.
2. Mix the shredded squash with marinara and garnish with parsley and serve.

Comments

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