Emeril's Spaghetti Squash with Marinara Sauce
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Yield
4 servings
Ingredients
| 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)
Preparation
- 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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