Spaghetti Squash Marinara
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 405. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 medium spaghetti squash (2 1/2 to 3 pounds)
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon cooking oil
- 1 16-ounce can tomatoes, cut up
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon fennel seed, crushed (optional)
- Grated Parmesan cheese (optional)
Instructions
- Halve squash lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. With a fork, prick the skin all over.
- Bake in a 350° oven for 30 to 40 minutes or till tender.
- Meanwhile, cook onion and garlic in hot oil till onion is tender but not brown. Stir in undrained tomatoes, Italian seasoning, salt, pepper, and, if desired, fennel seed. Bring to boiling; reduce heat. Simmer over medium heat 10 to 15 minutes or to desired consistency, stirring often.
- Using a fork, shred and separate the squash pulp into strands. Spoon tomato mixture over squash. If desired, sprinkle with grated Parmesan cheese.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Spaghetti Squash Marinara" by Thriving Vegetarian; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/90155432@N02/8542529328. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.