Playful Spaghetti
Yield: 4-6 Cooking Time: 1 Hour Difficulty: Easy Full Episode: All About Allergies! (Season 3)

Directions:

  1. Preheat oven to 400º F.
  2. Split spaghetti squash in half and remove seeds. Brush with olive oil, sprinkle with salt and pepper and place skin side down on a baking sheet. Bake the spaghetti squash for 45 minutes in a preheated oven. Allow to slightly cool.
  3. Use a fork to pull apart fibers of the spaghetti squash. The long strands of squash should look like noodles. Keep spaghetti warm.
  4. Heat a saucepot and add the olive oil, onions, and garlic. Cook until the onions are tender. Add the bay leaf, sugar and the crushed tomatoes and cook for 10 minutes.
  5. Add the basil, pecorino and balsamic vinegar stir gently. Season with salt and pepper.
  6. Ladle some of the marinara into the center of the squash.
  7. Garnish with basil leaves.

Equipment:

Baking Tray
Fork
Measuring Cups
Measuring Spoons
Brush,
Saucepot
Ladle
Full Episode: All About Allergies! (Season 3)

Ingredients

  • 1 large Spaghetti Squash
  • ¼ cup Olive Oil
  • Salt and Pepper, to taste
  • Marinara:
  • 1 large can Crushed Tomatoes
  • ¼ cup Olive Oil
  • 1 Onion, diced
  • 2 cloves Garlic, minced
  • 1 Bay Leaf
  • 1 teaspoon Sugar
  • ½ cup Basil, torn
  • ¼ cup Pecorino Cheese, shaved
  • 2 teaspoons Balsamic Vinegar
  • Salt and Pepper, to taste
  • Basil Leaves, garnish