Spaghetti Squash Marinara
This week, I cooked my first spaghetti squash! I have to be honest, though. I wasn't feeling well, so I didn't actually eat my meal! The kids would have liked it less spicy. Spaghetti Squash Marinara (from Better Homes and Gardens) 1 medium spaghetti squash (2 1/2 to 3 lbs.) --This seems too small, but trust me, it will produce a lot of strands! 1/4 cup chopped onion 2 garlic cloves, minced 1 Tbsp. olive oil 1 (16 oz.) can whole tomatoes, cut up (On a cooking show, I once saw the chef say whole tomatoes were best because they go through the least number of steps in the processing/canning process; a food processor makes them more kid-friendly). I only find 14.5 oz. cans in the store. 1 tsp. dried Italian seasoning 1/4 tsp. salt 1/4 tsp. pepper (maybe cut back to avoid making it too spicy) Grated Parmesan cheese, optional Heat oven to 350 degrees. Halve squash lengthwise (nice heavy knife); scoop out seeds. Place squash, ...