1

ABOUT THE RECIPE:

The combination of roasted squash smothered in a hearty, homemade marinara sauce makes a delicious entrée. Lighter in calories than traditional pasta but super satisfying, give Spaghetti Squash “Capellini” with Sweet Pepper Marinara a try when you want to serve an impressive alternative to the classic dish. (This is the only way I can get my husband to eat spaghetti squash!)

Makes 4 to 5 servings
Gluten-free

2

INGREDIENTS:

1 large sweet onion, thinly sliced
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 1/2 tablespoons gluten-free tamari
1 1/2 teaspoons Italian seasoning blend, divided
1/2 cup plus 2 tablespoons water, plus more as needed
1 medium red or orange sweet bell pepper, seeded and chopped
1 can (26 to 28 ounces) crushed tomatoes (fire-roasted are nice)
Scant 1/8 teaspoon crushed red pepper
1 medium to large spaghetti squash, sliced in half lengthwise
Sea salt, to taste
Freshly ground black pepper, to taste
Parsley sprigs, for garnish (optional)

3

INSTRUCTIONS:

To make the sauce, put the onion and 2 tablespoons olive oil into a large sauté pan and cook over medium-high heat for 1 minute. Decrease the heat to medium. Add the tamari and 1 teaspoon Italian seasoning, cover and cook for 3 minutes, or until the onion becomes translucent, adding 2 tablespoons of water, if the pan becomes dry. Add the bell pepper and cook for 5 minutes, stirring occasionally. Add the tomatoes, crushed red pepper and remaining ½ teaspoon Italian seasoning. Pour 1/2 cup water into the tomato can and slosh it around to loosen the remaining crushed tomatoes. Add the “tomato water” to the pan. Decrease the heat to medium-low. Cover and cook, stirring occasionally, for 40 to 55 minutes, or until the sauce has cooked down and is thickened.

4

While the sauce cooks, prepare the spaghetti squash. Preheat the oven to 400 degrees F. Line a medium-sized rimmed baking pan with unbleached parchment paper. Using a grapefruit spoon or sturdy teaspoon, scoop out the seeds and stringy flesh from the inside of the squash. Season each squash half with 1 teaspoon olive oil, salt and pepper, to taste. Arrange the spaghetti squash halves cut side down on the prepared pan, and bake for 45 minutes to 1 hour (see note), or until the outside of the squash is very soft to the touch and the inside edge of each squash half is golden. Put the pan on a wire rack, and let the squash cool for at least 20 minutes.

5

Scoop out the spaghetti squash strands, breaking them up with a fork to resemble cooked spaghetti (or capellini), and arrange the strands on individual serving plates. Spoon a generous amount of the marinara sauce over each serving of squash, garnish with optional parsley or basil, and serve.

6

Chef’s note: The baking time for the squash will vary depending upon the size of the squash.

Ingredients

Directions

1

ABOUT THE RECIPE:

The combination of roasted squash smothered in a hearty, homemade marinara sauce makes a delicious entrée. Lighter in calories than traditional pasta but super satisfying, give Spaghetti Squash “Capellini” with Sweet Pepper Marinara a try when you want to serve an impressive alternative to the classic dish. (This is the only way I can get my husband to eat spaghetti squash!)

Makes 4 to 5 servings
Gluten-free

2

INGREDIENTS:

1 large sweet onion, thinly sliced
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 1/2 tablespoons gluten-free tamari
1 1/2 teaspoons Italian seasoning blend, divided
1/2 cup plus 2 tablespoons water, plus more as needed
1 medium red or orange sweet bell pepper, seeded and chopped
1 can (26 to 28 ounces) crushed tomatoes (fire-roasted are nice)
Scant 1/8 teaspoon crushed red pepper
1 medium to large spaghetti squash, sliced in half lengthwise
Sea salt, to taste
Freshly ground black pepper, to taste
Parsley sprigs, for garnish (optional)

3

INSTRUCTIONS:

To make the sauce, put the onion and 2 tablespoons olive oil into a large sauté pan and cook over medium-high heat for 1 minute. Decrease the heat to medium. Add the tamari and 1 teaspoon Italian seasoning, cover and cook for 3 minutes, or until the onion becomes translucent, adding 2 tablespoons of water, if the pan becomes dry. Add the bell pepper and cook for 5 minutes, stirring occasionally. Add the tomatoes, crushed red pepper and remaining ½ teaspoon Italian seasoning. Pour 1/2 cup water into the tomato can and slosh it around to loosen the remaining crushed tomatoes. Add the “tomato water” to the pan. Decrease the heat to medium-low. Cover and cook, stirring occasionally, for 40 to 55 minutes, or until the sauce has cooked down and is thickened.

4

While the sauce cooks, prepare the spaghetti squash. Preheat the oven to 400 degrees F. Line a medium-sized rimmed baking pan with unbleached parchment paper. Using a grapefruit spoon or sturdy teaspoon, scoop out the seeds and stringy flesh from the inside of the squash. Season each squash half with 1 teaspoon olive oil, salt and pepper, to taste. Arrange the spaghetti squash halves cut side down on the prepared pan, and bake for 45 minutes to 1 hour (see note), or until the outside of the squash is very soft to the touch and the inside edge of each squash half is golden. Put the pan on a wire rack, and let the squash cool for at least 20 minutes.

5

Scoop out the spaghetti squash strands, breaking them up with a fork to resemble cooked spaghetti (or capellini), and arrange the strands on individual serving plates. Spoon a generous amount of the marinara sauce over each serving of squash, garnish with optional parsley or basil, and serve.

6

Chef’s note: The baking time for the squash will vary depending upon the size of the squash.

Spaghetti Squash “Capellini” with Sweet Pepper Marinara
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