Spaghetti Squash with Marinara Sauce
2-3 jars good quality marinara sauce
12 oz. sliced mushrooms
1 onion, chopped
4 garlic cloves smashed
½ cup fresh basil, chopped
2 teaspoons fresh oregano, chopped
1 pinch cinnamon
Red pepper flakes (if you like it spicy)
Freshly ground pepper
Mince smashed garlic and add to 3 tablespoons of olive oil in a heavy, non-reactive pot. Stir until aromatic but not brown. Add chopped onion and cook until onion is transparent. In a separate pan, cook mushrooms in a couple of tablespoons of olive oil in batches until browned.
Add to onions as you cook them. Add fresh basil, oregano, marinara sauce, cinnamon, pepper, and red pepper flakes if you want them.
Bring to a boil and turn down, simmering until flavorful, about ½ hour. Adjust seasonings to your taste. Sometimes I add more garlic and wine towards the end of the cooking time. Serve over pasta or spaghetti squash (see below).
How to cook Spaghetti squash:
1 ripe spaghetti squash
Preheat oven to 375. Split squash lengthwise in half. Scrape out seeds (you can save them to bake if you want, they taste like pumpkin seeds). Line a baking pan with parchment paper or aluminum foil. Rub olive oil on both sides of the squash and lay cut side down on pan.
Cook for about 30 minutes until cooked but not mushy. Cool a little and then take a fork and scrape out the strands of squash onto a plate.
An easier way is to keep spaghetti squash whole and make slits around it with a knife and microwave on high for 5-10 minutes until outside is soft.
Serve with your favorite sauce, or simply toss with olive oil, fresh herbs, fresh tomatoes, and Parmesan cheese.