Baked Spaghetti Squash Marinara

Adapted from The New McDougall Cookbook, page 233
Servings: 6
Preparation Time 30 Minutes (need cooked beans)

½ cup water
1 sliced onion
½ cup finely diced carrot
½ cup finely diced celery
2 tablespoons chili powder
2 tablespoons dried basil
1 tablespoon paprika
1 tablespoon minced fresh garlic
½ teaspoon minced ground nutmeg
One 16-ounce can stewed tomatoes
1 ½ cups cooked pinto beans (or navy beans)
1 medium bunch Swiss chard, stems removed, leaves coarsely chopped (or spinach)
1 diced yellow summer squash
1 diced zucchini
½ diced green pepper
½ diced red pepper
1 large spaghetti squash

Place the water in a large pot or wok. Add the onion, carrot, celery, summer squash, zucchini , peppers and the seasonings. Cook, stirring, over medium-high heat until the vegetables have softened slightly. Add the tomatoes and beans. Reduce the heat and cook over medium-low heat for 30 minutes. Add the Swiss chard or Spinach and cook for an additional 10 minutes.

While the sauce is cooking, cut the squash in half, removed the seeds, and cook by one of the following methods:

  1. Place in a large pot with 2 to 3 inches of water covering the bottom. Cover the pot and steam over medium heat for 30 minutes.
  2. Place cut-side down in a baking dish and bake at 350℉ for 45 minutes.
  3. Microwave for 10 to 15 minutes at high power, cut-side up, in a dish with a small amount of water covering the bottom.

(Mary McDougall’s Original Recipe)
Pull out the cooked strands of squash with a fork and arrange on a serving platter. Ladle the sauce over the spaghetti squash strands.

(Marilyn’s Baked Spaghetti Squash Marinara)
Mix spaghetti squash and marinara sauce together in a large baking bowl. Bake in oven for at 350 degrees for 60 minutes.

Leave a Reply