Vegetarian Spaghetti Squash Marinara Recipe

I am so excited to share this vegetarian spaghetti squash recipe with you guys! It is super healthy and delicious! This was made by Jennifer Mosley…go like her Facebook page! She posts paleo/vegetarian recipes and gives lots of fitness motivation!

How to Make Vegetarian Spaghetti Squash

Sauce Ingredients:

2 cans crushed organic tomatoes
1/2 C organic tomato paste
1 tsp garlic powder
2 tbsp EVOO

Let simmer on low heat covered.

Fixins:

1/2 can organic artichoke hearts
3/4 C roasted red peppers
Chopped 1/2 C fresh chopped basil
1 garlic clove
1 tsp oregano
1 tsp rosemary
Cracked black pepper and salt to taste
2 tbsp EVOO

Sauté all ingredients until browned and garlic is soft

Directions:

1. Preheat oven to 375.2. Brush the fruit side of the halves with EVOO and Italian seasonings, I prefer basil & oregano and fresh cracked pepper. 3. Lay open squash side down on dark lipped cookie sheet to ensure any juices don’t run off into oven.
4. Place on rack furthest from heat and bake 1 hour.
5. After squash is cooked and pliable to fork test, let cool for 10 minutes.6. Take fork and scrape all squash fruit into oven safe dish
7. Sprinkle with Italian seasonings and place back into warm oven to dry out a smidge.
8. Once at a desired consistency, tong squash onto plate, add marinara then top with fixins!