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extra-virgin olive oil onion garlic celery stalk carrot salt freshly ground black pepper tomatoes bay leaf
Viewed: 53 - Published at: 5 years agoIngredients
- 1 spaghetti squash, about 3 1/2 pounds
- Marinara Sauce:
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 (32-ounce) cans crushed tomatoes
- 1 dried bay leaf
Method
- Squash:
- Preheat the oven to 350 degrees F. Cut the squash in half (horizontally) and scrape the seeds. Place the squash, flesh side down, in a shallow roasting pan. Fill the pan with about 1 cup of water. Roast the squash for 1 1/2 to 2 hours or until the squashes are soft. Remove the squashes from the oven and cool. Using a fork, remove the flesh. the flesh will resemble curly noodles like spaghetti.
- Sauce:
- In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.
- (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
