Spinach & Mushroom Marinara Sauce with Spaghetti Squash Print
- 1 cup spinach leaves
- 4 tomatoes on the vine, diced
- 1 cup of sliced mushrooms
- 1/2 cup yellow squash, sliced, then cut in quarters
- 1 spaghetti squash
- 2 garlic cloves, pressed
- 1/4 onion, finely diced
- 1 carrot, finely diced
- 1 stalk of celery, finely diced
- 1/8 cup fresh parsley
- 1/8 cup fresh basil
- grated parmesan cheese
- olive oil
Preheat oven to 375.
Cut the spaghetti squash in half lengthwise.
Remove all of the seeds and loose insides to create a smooth surface.
Coat the inside of the squash with olive oil spray and add salt, pepper, garlic powder and onion powder.
Turn squash face down on a cookie sheet and place in the oven to cook for 45 minutes.
Meanwhile, heat 1 tablespoon of olive oil in pan and add in onions, cook for 1 minute. Then add in carrots and cook for 1 minute. Add celery, and cook until all are tender. Add salt and pepper, lightly.
Add in diced tomatoes and saute until tomatoes begin to make a sauce.
Add in spinach, mushrooms and yellow squash and saute.
Add in pressed garlic cloves and cook for a few minutes.
Add in fresh basil, oregano and parsley and cook for another 5 minutes to let the flavors come together.
Meanwhile, remove spaghetti squash from oven and let cool slightly. Take a fork and remove squash “noodles” by pulling the fork through the “meat” of the squash and place on a plate.
Top squash with Spinach & Mushroom Marinara Sauce and sprinkle with fresh parmesan (if desired).
Now how easy is that!!
Check out my Periscope cooking demo at the link below:
Hope you love it as much as we do!
Thanks for joining me as we all get a new