Monday, May 16, 2011

Spaghetti Squash Marinara

Tonight the husband had a sports banquet to attend - so I was on my own for dinner. This is always a good opportunity to make something that I know would prompt complaining from my spouse. I wanted a light dinner since I snacked on random free crap at a bridal show with my friend yesterday (followed by a Sunday special Bloody Mary and home made buttermilk biscuits at the local hipster bar).

I decided to use the spaghetti squash I had been hoarding for an occasion such as this and make a veggie only meal.

Spaghetti Squash Marinara
1 spaghetti squash - obviously
cooking spray
4 cloves garlic
1 sweet onion
1 tbsp Italian seasoning
1/3 cup red wine
1 14.5 ounce can stewed tomatoes- cut up by your own hands
1 Tbsp tomato paste
1 large, large handful baby spinach
Na++ and pepper
2 Tbsp grated parmesan cheese

Use your best knife to cut your squash in half. It will be kind of a pain. Then poke it with a fork a couple of times and place cut sides down on a baking sheet. Bake at 350 for 40 minutes.

Meanwhile, make the delicious sauce. Spray a pot with cooking spray and add onion and garlic. Cook until translucent. Add the herbs and saute until they begin to smell herb-ey. Add the wine and let it cook off until the smoke stops for the most part. Add the tomatoes and paste and bring to a boil. Lower the temp and let simmer until the squash is done (it's convenient). Add the spinach and season with Na++ and pepper.

Make into 4 portions and top with cheese. Yum. Nice and light and delicious.

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