Spaghetti Squash Marinara

The addition of spaghetti squash not only adds a hint of natural sweetness, but it also boosts the fiber and nutrient content of the meal.

INGREDIENTS

• 1 large spaghetti squash
• 1 tablespoon vegetable oil
• 1 large jar (about 750 mL) pasta sauce
• ½ package (900 gram) of spaghetti noodles, any type
• ¼ cup parmesan cheese (optional)

PREPARATION

• Preheat the oven to 425°F.
• Carefully split the squash in half lengthwise and scrape out the seeds.
• Line an oven tray with aluminum foil and spread the vegetable oil.
• Place squash flat side down. Roast for 45 minutes or until the flesh is soft. Take out of the oven, flip and let cool.
• Meanwhile, cook the spaghetti noodles in a large pot.
• Once cooked, drain and place back in the pot with the pasta sauce.
• When squash is cool enough to handle, using a large kitchen spoon to scrape the strands of squash from the inside of the skin. Toss into the pot with and mix until combined with the pasta noodles.
• Top with parmesan cheese before serving.