Spaghetti Squash with Marinara

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   On a stable cutting board, halve the spaghetti squash lengthwise and scoop out the seeds.

   Ingredients used: 2.0 piece Spaghetti Squash

   Cookware: Chef Knife, cutting board, spoon

3. Step 3

   Rub the cut surfaces with 1 tbsp (15 ml) olive oil, then season them with ½ tsp (3 gr) salt and ¼ tsp (0.5 gr) black pepper. Arrange the halves cut-side down on the baking sheet.

   Ingredients used: 0.5 gr Black Pepper, 15.0 ml Olive Oil, 3.0 gr Salt

   Cookware: baking sheet

4. Step 4

   Roast at 220°C until the flesh is tender and easily pierced, about 40 minutes.

   Timer: 40 min (fixed)

   Cookware: baking sheet, oven, oven mitts

5. Step 5

   While the squash roasts, heat the remaining 1 tbsp (15 ml) olive oil in the saucepan over medium heat. Add the onion and cook until softened, about 7 minutes.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: saucepan, wooden spoon

6. Step 6

   Add the garlic and tomato paste, then stir over medium heat until fragrant, about 1 minute.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: saucepan, wooden spoon

7. Step 7

   Stir in the tomatoes, oregano, remaining ½ tsp (3 gr) salt, and remaining ¼ tsp (0.5 gr) black pepper. Bring the sauce to a simmer over medium heat.

   Ingredients used: 0.5 gr Black Pepper, 720.0 gr Canned Crushed Tomato, 2.0 gr Dried Oregano, 3.0 gr Salt

   Cookware: saucepan, wooden spoon

8. Step 8

   Reduce to low heat and cook the marinara uncovered, stirring occasionally, until slightly thickened.

   Timer: 20 min (fixed)

   Cookware: saucepan, wooden spoon

9. Step 9

   Turn the roasted squash halves cut-side up and let them cool briefly.

   Timer: 5 min (fixed)

   Cookware: baking sheet, oven mitts

10. Step 10

    Drag a fork through the squash flesh to separate it into spaghetti-like strands.

    Cookware: fork

11. Step 11

    Divide the squash strands among serving bowls and spoon the marinara over them. Finish with the basil and Parmesan cheese.

    Ingredients used: 15.0 gr Basil, 40.0 gr Parmesan Cheese

    Cookware: serving bowl, spoon