Noodle Free Spaghetti and Sauce
1 Medium Spaghetti Squash (about 1.5 pounds), washed, halved lengthwise and seeds removed.
2 Cups low fat marinara sauce
2 Tablespoons chopped fresh basil or parsley
2 Tablespoons grated Parmesan or Romano cheese
Preheat the oven to 375 F. Lightly coat a baking sheet with olive oil with cooking spray.
Pierce the outside of each half of the squash a few times with a fork. Place the squash cut side down on the baking sheet and bake for about 45min, until very tender when tested with a fork. Allow to cool slightly.
While the squash is cooking warm the pasta sauce
Using the tines of a fork, rake the spaghetti-like threads of the squash into a mixing bowl. (There will be about 3 cups.) Discard the skin. Pour the hot pasta sauce over the sauce and toss gently. Garnish with the bail or parsley and cheese.
I ended up adding some more vegetables to my spaghetti sauce, but feel free to adjust as you like!