Calabacín espagueti a la marinera

Ingredientes

• 1 spaghetti squash
• 1 15 ounce can chunky tomato sauce (I use organic Muir brand)
• 1 tablespoon olive oil
• 1/4 onion, diced
• 1 carrot, peeled and shredded
• 1 clove garlic, minced
• 1 tablespoon fresh basil, chopped

Preparación

1. 1

   Preheat oven to 400 degrees.

2. 2

   Cut the squash in half and remove the seeds.

3. 3

   Place the squash on a lightly greased baking sheet and cook for 45-50 minutes or until softened.

4. 4

   Heat the oil in a saucepan over low to medium heat and saute the onion, garlic and carrot for 2-3 minutes or until onion is translucent.

5. 5

   Add the tomatoes and cook for 4-5 minutes. Add the basil.

6. 6

   Remove the squash from the oven and let squash cool for several minutes.

7. 7

   Shred the squash with a fork until stringy. Tip: Hold the stem end of the squash with a towel or a glove so you don’t burn your hand while you’re shredding it.

8. 8

   Place the spaghetti squash in a bowl and top with the marinara sauce.