SPAPGHETTI SQUASH W/ MARINARA

 I consider myself a self proclaimed foodie but when others ask what I usually eat I draw a blank. In reality I end up eating something and it gets embedded into my tastebuds and I crave it for the next few months. So I know its easy to get into a food rut where you continue you to eat the same thing. With that said, I wanted to start pushing myself to create a new dish at least once a week.

A few months ago I had some spaghetti squash and have been craving it ever since. It's a great alternative to regular spaghetti since its low in calories, gluten free, and vegan friendly if you're into that. It's also a great carrier for whatever sauce you use and can be full of flavor.

All of this took me less than an hour from prep to finish 

INGREDIENTs:

• 1 spaghetti squash

FOR MARINARA SAUCE:

• 1/2 onion
• 8-11 large tomatoes
• 6 cloves of garlic
• Olive oil
• Salt
• Pepper
• Basil
• oregon
• red chili pepper flakes

(For any ingredient without a specific amount, I did it to taste)

InstructionS:

PREP:

• Set oven to bake for 375 degrees 
• Line two baking sheets with foil 
• Cut the tomatoes into quarters placing on tray.
• Cut the end with the stem of the squash off and cut lengthwise, then scoop out all of the seeds. 
  SAUCE 
  Drizzle with oil until most of the tomatoes are well covered. Add salt pepper garlic cloves and basil. 
  Bake in oven until tomatoes are turning brown
  Heat up olive oil in a large skillet then add chopped onions and cook till soft. Add your tomatoes to the pan till those start to cook down. 
  
  
  Put all of this into a food processor or blender and give it a few good pulses depending on how you like your sauce. (I like mine with still some tomatoes pieces in there)
  return to skillet and add basil, oregano, salt, and pepper. To add some spice add crushed red chilies if you like. 
  As mentioned I didn't specify any amount for the seasoning, continue to taste while cooking and add as you feel it's needed. 
  SQUASH 
  Place the squash cut side down on the other tray. Bake until the skin is soft, you should be able to easily poke it with a fork. (If it doesn't come out right just pop it back into the oven.)
  

its elokin

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