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4 servings

2 small	spaghetti squash, halved and seeded
1 teaspoon	salt, plus more for seasoning
1/4 teaspoon	freshly ground black pepper
	Water
1 tablespoon	extra virgin olive oil
1 tablespoon	olive oil
2	cloves garlic, minced
2 cups	marinara sauce
2 tablespoons	roughly chopped parsley
1 tablespoon	olive oil
1	garlic clove, peeled and minced
1 small	onion, peeled and thinly sliced
1 teaspoon	Italian seasoning
1	cans diced tomatoes in juice
1	can tomato puree
2 tablespoons	chopped fresh parsley leaves

(28-ounce)

(14-ounce)

Preheat the oven to 375 degrees F.
Sprinkle the bottom of a large shallow baking dish with salt and pepper. (The halved squash should just fit in one layer.) Place the squash flesh side down in the pan and add enough water to come up about one inch. Cover tightly with foil and cook in the oven until squash is fork tender, 1 to 1 1/2 hours. Shred the squash with a fork and transfer the squash strands to a bowl. Toss with the Marinara Sauce and garnish with parsley.
Heat olive oil in large Dutch oven over medium heat. Add garlic and onion and cook, stirring, until tender, 5 to 6 minutes. Add the Italian seasoning and cook for 30 seconds. Add the diced tomatoes with juice, the tomato puree, and parsley. Stir to blend and reduce the heat to low and simmer for 1 hour. Serve over the squash.

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