Baked Spaghetti Squash

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Baked Spaghetti Squash

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Side
Cuisine Italian
Servings 2 people

Ingredients
  

  • 1 2-3 lb Squash
  • 2 TB EVOO
  • Garlic Salt
  • Dried Basil
  • 3 Cloves Minced Garlic
  • 1 Jar Marinara Sauce
  • 1 4oz Manchego Cheese

Instructions
 

  • Cut Squash in half
  • Clean out all seeds
  • Poke the squash with a fork all over
  • Drizzle with EVOO, little garlic salt and dried basil.
  • Bake at 375 squash side up in a 1/2 inch water for 45 mins to 1 hour until done.

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  • While squash is baking, mince 3 cloves of galic and saute.
  • Pour in the marinara sauce, and mix well.
  • Take out the squash and let it cool so you are able to handle without burning your hands.
  • Use a fork to pull out squash, will look like spaghetti.
  • Place spaghetti in a baking dish, add sautéed garlic and marinara sauce, mix well.
  • Mix all ingredients well
  • Top with a light layer of manchego cheese or crushed cashew "Parmesan" for a vegan option. (In a food processor cashews and a touch of good salt).
  • Place under broiler and broil until brown approximately 5 mins, keep a close eye.
  • Let stand for 8 mins and serve with rocket salad/ arugula, radish sprouts of your choice light vinaigrette.

Notes

Sauce: make your own or I love Rao's basil sauce when I don't have the time.

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