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

1. Preheat the oven to 425°F.
2. Carefully split the squash in half lengthwise and scrape out the seeds.
3. Line an oven tray with aluminum foil and spread the vegetable oil.
4. Place squash flat side down. Roast for 45 minutes or until the flesh is soft. Take out of the oven, flip and let cool.
5. Meanwhile, cook the spaghetti noodles in a large pot.
6. Once cooked, drain and place back in the pot with the pasta sauce.
7. 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.
8. Top with parmesan cheese before serving.