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Mike's Spaghetti Squash & Marinara Sauce Recipe

Mike's Spaghetti Squash & Marinara Sauce Recipe
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Cooking Time : 30 minutes
Serving : 4
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Prepare the ingredients before making Mike's Spaghetti Squash & Marinara Sauce in your home. Then, follow these steps below to serve Mike's Spaghetti Squash & Marinara Sauce for your family or friends.

Ingredients: Mike's Spaghetti Squash & Marinara Sauce

  • Spaghetti & Sauce
  • 2 can 12 oz Each: (1)Hunts Garlic & Herb Spaghetti Sauce And (1) Hunts Traditional Spaghetti Sauce
  • 2 tbsp Or 1/8 Cup Cabernet Sauvignon Wine
  • 1 can 8 oz Pitted Black Olives [halved]
  • 1 cup Celery With Leaves [chopped]
  • 2 large Fresh Tomatoes [chopped]
  • 1 cup Fresh Mushrooms [chopped]
  • 1/3 cup Each: Green Onion Tops & White Onions [chopped]
  • 1/3 cup Each: Green - Red - Yellow - Orange Bell Peppers [chopped]
  • 2 tbsp Each: Fresh Garlic - Fresh Parsley [chopped] Granulated Sugar
  • 2 tsp Fresh Coarse Black Pepper
  • 1 tsp Italian Seasoning
  • 1/2 tsp Each: Dried Basil - Oregeno - Red Pepper Flakes
  • 1 pinch Fennel Seeds
  • 1 large Bay Leaf
  • 1 Salt [to taste]
  • 2 3 lb Each Spaghetti Squashes [try to find those that can stand upright on their own on one end]
  • 1/4 tsp Baking Soda [optional-to remove any acidity in sauce]
  • 1 8 oz Tub: Shredded Parmesan Cheese [garnish]
  • 1 Bottle Dried Parsley [garnish]

How to Make Mike's Spaghetti Squash & Marinara Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Mike's Spaghetti Squash & Marinara Sauce in your home by yourself.

    Step 1
  • Add everything in Spaghetti & Sauce section [except for the squash & parmesan cheese] and place in a large pot. Simmer for 1 - 1-1/2 hours.
  • Step 2
  • Chef's Note: Add the 1/4 tsp Baking Soda to bubbling sauce if your Marinara has a heavy acidic taste from the tomatoes. Don't be alarmed if your sauce foams up a bit from the Baking Soda and slightly fades in color. It will boil down and out quickly Ave return to normal. Add an additional 1/4 teaspoon if you feel your sauce still needs it.
  • Step 3
  • Heat oven to 350° and line a cookie sheet with tinfoil.
  • Step 4
  • Cut each Spaghetti Squash evenly in half.
  • Step 5
  • Clean out all seeds with a large spoon.
  • Step 6
  • Spray each inside with butter spay Pam or regular Pam and sprinkle with Garlic Powder, Onion Powder, Italian Seasoning and Black Pepper. Spray again to hold the seasonings on the squash.
  • Step 7
  • Place each facedown on tinfoil and place in oven for 45-60 minutes depending upon the size of your squashes. Bake until you can easily glide a knife through the squash.
  • Step 8
  • Once fully baked, add a tablesppon of butter or olive oil and gently fork the insides out. Dig deep into the flesh WITHOUT tearing the outer shell. Repeat for each shell.
  • Step 9
  • Once all Spaghetti Squash is fully pulled from the sides and the butter is mixed in, add some of your Marinara Sauce [no solids, just juices] to your strands and mix in as well.
  • Step 10
  • There are two ways to serve these. One, in the shell and the other, on a plate without the shell. If you decide to serve in the shell, gently and carefully shave off the ends of your squash that cannot stand up on their own once fully baked.
  • Step 11
  • Either way, ladle your sauce atop your Spaghetti Squash and serve immediately with Garlic Bread.
  • Step 12
  • Garnish with Parmesan Cheese and Fresh or Dried Parsley.
  • Step 13
  • Enjoy!
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