Description
These Roasted Spaghetti Squash + Pumpkin Marinara make for the perfect plant based weeknight meal! They’re low carb, gluten free, and require little prep!
Scale
Ingredients
Squash + Toppings:
- 2 medium spaghetti squash
- 2 tablespoons olive oil
- salt and pepper
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- basil for garnish
Pumpkin Marinara:
- 1 sweet onion, chopped
- 2 tablespoons olive oil
- 14 oz. can fire roasted crushed tomatoes
- 1 cup pumpkin puree
- 1/2 cup chicken or vegetable broth (or bone broth)
- 1/2 cup water
- 2 garlic cloves, minced
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 400F.
- Cut the ends off the spaghetti squash. Stand it up, and cut the squash in half lengthwise.
- Scoop out the seeds and discard or save for later to roast.
- Drizzle the inside of the spaghetti squash with olive oil and sprinkle with salt and pepper.
- Turn the squash over and place the flat/cut side down on a baking sheet lined with parchment paper.
- Roast in the oven for 40 minutes, then flip them over and roast for another 15 minutes.
- While the squash is roasting, place the onions in a saucepan with the olive oil over medium-high heat.
- Saut̩ the onions for about 25 Р20, stirring frequently, until the onions are caramelized and golden brown.
- Add the tomatoes, pumpkin puree, broth, water, garlic, and salt.
- Bring the sauce to a bubble, stirring frequently for about 10 minutes.
- Once the squash is done roasting, set the broiler to high.
- Use a fork to pull the spaghetti strands from the sides of the squash shell.
- Scoop some of the marinara into the center of the squash and use your fork to mix it in.
- Sprinkle each squash with some mozzarella and Parmesan.
- Broil for 2 – 5 minutes until the cheese melts and gets toasty brown.
- Garnish with fresh basil leaves.