spaghetti squash.

Last night, after a walk around the neighborhood, Mary Beth and I headed to her house to cook dinner.

While Mary Beth thawed out some chicken and seasoned it with Italian dressing, I set out to find an easy recipe for spaghetti squash using ingredients Mary Beth had in her kitchen. Here’s what we came up with.

Spaghetti Squash with Marinara Sauce


1 whole spaghetti squash
1/8 cup extra-virgin olive oil
Salt and freshly ground black pepper (and whatever other seasonings Mary Beth decided to throw on it)
2 cups prepared (jarred) marinara sauce


1. Preheat the oven to 450 degrees F.
2. Split the squash in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
3. Meanwhile heat the marinara sauce in a large saute pan.
4. When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.


Mary Beth served the chicken on top of the spaghetti squash and, while it wasn’t pretty, it certainly was delicious. I have always hated squash but I would definitely eat this again and again! I also think it would be good with eggplant. I’m excited about having a new vegetable to experiment with now.



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