✤1 medium-large spaghetti squash (~1250g flesh)
✤1 tsp + 1/2 tbsp olive oil
✤1 onion, diced (~215g)
✤3 cloves garlic, minced
✤1 tbsp Italian seasoning
✤ salt & pepper, to taste
✤2 cups marinara sauce
✤6 oz (168g) mozzarella cheese, shredded
✤15-20 nitrate-free pepperonis (omit these to make it vegetarian!)
✤OPTIONAL: parsley & red pepper flakes for topping
❖Preheat oven to 375°F (190°C).
❖Cut squash in half lengthwise and scoop out seeds. Lightly brush with 1 tsp oil and sprinkle with salt & pepper. Place both halves cut side down on a baking sheet and bake for 40 minutes, until very tender.
❖Meanwhile, heat the 1/2 tbsp oil in a large skillet over medium heat and sauté the onion & garlic about 4-6 minutes. Stir in all seasonings, then add marinara and mix well. Bring sauce to a boil, then reduce heat and simmer 10 minutes.
❖Remove squash from oven, let cool a few minutes, then scrape out flesh using a fork.
❖Add the squash to the sauce and toss well to combine. Cook another 3-5 minutes, then transfer to a casserole dish. Top with cheese, pepperoni & optional toppings.
❖Bake about 25 minutes or until cheese is melted and bubbly. Let cool at least 5 minutes before serving.
