Wednesday, August 5, 2009

Spaghetti Squash Marinara


Homemade marinara is something I've wanted to make for years- since well before my kitchen and I started getting along better. This sauce did not disappoint! As a matter of fact, while eating this for dinner we decided that we will not be buying jarred sauce anymore! This made easily enough for at least 2 meals, including lunch leftovers for both of us, so I put the extra left into the freazer for another time.

I had seen people using spaghetti squash in leiu of pasta on food blogs before and decided to give it a whirl. We were both shocked at how much we all loved it! You could honestly barely tell the difference. We'll for sure be making this again.

2 tbsp. olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 (28 oz.) can tomato puree
1 (28 oz.) can tomato sauce
2 tsp. dried parsley
1 tsp. dried basil
1/2 tsp. dried oregano
2 tsp. salt
2 tbsp. sugar
~1/2 cup of water


Pour the oil into a large stock pot and heat over medium heat, then saute the onions until they are tender. Add in the garlic and continue cooking for an additional minute or two.

Add the tomato puree and sauce to the pot, mix in the seasonings, salt and sugar. Stir in the water until the sauce reaches your preferred consistency.

Simmer the sauce for at least two hours.

Source: Annie's Eats

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