Difficulty: Moderate Prep Time: 15 minutes Cooking time: 30 minutes Serves: 6 4 Tablespoons olive oil 2 cups thinly sliced onions (about 1 large onion) 1 red or green bell pepper, thinly sliced 7 cloves garlic, chopped 2 ripe tomatoes, seeded and diced (about 1 ¾ cups) ¼ cup red wine (optional) 24-26 oz. jar of marinara sauce 1 - 3 ½ to 4 pound spaghetti squash 3 oz. fresh baby spinach ¼ cup fresh grated parmesan cheese 4+ Tablespoons chopped fresh basil ½ teaspoon salt ½ teaspoon ground black pepper
1. To prepare the tomato sauce, sauté onions and peppers in 2 Tablespoons of olive oil in a large sauté pan over high heat. Cook until the vegetables are soft. 2. Add 4 cloves of garlic and cook for 1 minute. Add tomatoes and cook for 3 more minutes. 3. Pour in the red wine and bring to a boil. Cook for 2 minutes to evaporate the alcohol from the wine. Add the marinara sauce and continue cooking for 10 more minutes. Reserve and keep warm. 4. Pierce the squash all over with a small paring knife. 5. Place the squash in the microwave and cook on high for 8 minutes. Then, carefully turn over the squash. Continue cooking on high for an additional 7-8 minutes or until the squash gives to gentle pressure. Remove from the microwave and let it cool for 5 minutes. Be careful when handling as it can be very hot. 6. Meanwhile, sauté remaining 3 garlic cloves in remaining 2 Tablespoons of olive oil. Reserve. 7. Once the squash has cooled for 5 minutes, carefully halve the squash lengthwise (there will be steam) and discard seeds. Working over a bowl, scrape squash flesh with a fork into large bowl. Stir in spinach, parmesan cheese, basil, salt, pepper, and garlic and olive oil that had been previously sautéed together. 8. Divide the squash into 4 servings, ladle on the marinara sauce.