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1
Add everything in Spaghetti & Sauce section [except for the squash & parmesan cheese] and place in a large pot.
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2
Simmer for 1 - 1-1/2 hours.
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3
Chef's Note: Add the 1/4 tsp Baking Soda to bubbling sauce if your Marinara has a heavy acidic taste from the tomatoes.
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4
Don't be alarmed if your sauce foams up a bit from the Baking Soda and slightly fades in color.
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5
It will boil down and out quickly Ave return to normal.
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6
Add an additional 1/4 teaspoon if you feel your sauce still needs it.
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7
Heat oven to 350 and line a cookie sheet with tinfoil.
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8
Cut each Spaghetti Squash evenly in half.
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9
Clean out all seeds with a large spoon.
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10
Spray each inside with butter spay Pam or regular Pam and sprinkle with Garlic Powder, Onion Powder, Italian Seasoning and Black Pepper.
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11
Spray again to hold the seasonings on the squash.
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12
Place each facedown on tinfoil and place in oven for 45-60 minutes depending upon the size of your squashes.
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13
Bake until you can easily glide a knife through the squash.
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14
Once fully baked, add a tablesppon of butter or olive oil and gently fork the insides out.
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15
Dig deep into the flesh WITHOUT tearing the outer shell.
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16
Repeat for each shell.
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17
Once all Spaghetti Squash is fully pulled from the sides and the butter is mixed in, add some of your Marinara Sauce [no solids, just juices] to your strands and mix in as well.
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18
There are two ways to serve these.
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19
One, in the shell and the other, on a plate without the shell.
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20
If you decide to serve in the shell, gently and carefully shave off the ends of your squash that cannot stand up on their own once fully baked.
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21
Either way, ladle your sauce atop your Spaghetti Squash and serve immediately with Garlic Bread.
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22
Garnish with Parmesan Cheese and Fresh or Dried Parsley.
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23
Enjoy!
