Ingredients
2tspolive oil
1onion,chopped
8ozfresh mushrooms,(1 pkg), sliced
1pinchgarlic salt
3clovesgarlic,minced
28ozcrushed tomatoes,(1 can)
6oztomato paste,(1 can)
1tspdried basil
1tspdried oregano
1spaghetti squash
2tbspparmesan cheese,freshly grated, or to taste
Preparation
Heat olive oil in a skillet over medium heat. Saute onion for about 3 minutes until translucent. Add mushrooms and garlic salt; saute for about 5 minutes until onion and mushrooms are tender.
Add garlic and saute for 1 minute more. Add crushed tomatoes, tomato paste, basil, and oregano. Cover and simmer for about 45 minutes until flavors combine.
Pierce skin of the spaghetti squash in several places. Place in a microwave-safe bowl and cook, turning every few minutes, for about 5 minutes per pound until tender. Drain any liquid that accumulates in the bowl. Let squash cool until easily handled.
Cut squash in half. Carefully scoop out seeds with a spoon and discard. Run a fork through the flesh, separating it into strands. Place strands directly in a strainer; excess liquid will continue to drain off.
Divide squash among pasta bowls. Top with a generous portion of marinara and Parmesan cheese.
Serve and enjoy.
