Spaghetti Squash with Marinara

Instructions

1. Step 1

   Preheat the oven to 200°C. Finely dice the yellow onion, mince the garlic, and tear or thinly slice the fresh basil on the cutting board.

   Cookware: Chef Knife — prep, cutting board — prep, oven — preheat

2. Step 2

   Place the spaghetti squash cut-side down on the baking sheet and drizzle with 15.0 ml olive oil, then season with 2.0 gr salt and 1.0 gr black pepper. Roast in the oven at 200°C for 40 minutes, until the skin yields easily and the flesh separates into strands when tested.

   Timer: 40 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 15.0 ml Olive Oil, 2.0 gr Salt, 1.0 piece Spaghetti Squash

   Cookware: baking sheet — roasting, Chef Knife, oven — 200°C

3. Step 3

   Heat 15.0 ml olive oil in the saucepan over medium heat, add the yellow onion and garlic, and sauté for 7 minutes until the onion is soft and translucent and the garlic is fragrant.

   Timer: 7 min (fixed)

   Parallel with step: 2

   Ingredients used: 12.0 gr Garlic, 15.0 ml Olive Oil, 150.0 gr Yellow Onion

   Cookware: saucepan — medium heat, wooden spoon — stirring

4. Step 4

   Add the crushed tomatoes, 4.0 gr salt, and 1.0 gr black pepper to the saucepan, stir with the wooden spoon, and simmer over low heat for 20 minutes until thickened; stir in the fresh basil during the final minute.

   Timer: 20 min (fixed)

   Parallel with step: 2

   Ingredients used: 1.0 gr Black Pepper, 15.0 gr Fresh Basil, 4.0 gr Salt

   Cookware: saucepan — low heat, wooden spoon — stirring

5. Step 5

   Turn the roasted spaghetti squash cut-side up on the baking sheet and use the fork to pull the flesh into strands. Spoon the marinara from the saucepan over the strands with the wooden spoon and serve from the squash shells.

   Cookware: baking sheet — assembly, Chef Knife, fork — scraping, saucepan — holding, wooden spoon — serving