Ingredients
Servings: ￩￫
| 1 | Large Spaghetti Squash |
| 28 | Ounce Can of San Marzano tomatoes (or any D.O.P. certified tomatoes) |
| 3 | tbsp Olive Oil |
| 9 | Cloves Garlic, chopped |
| 1 | Pound Turkey, ground (optional) |
| .5 | Tsp Red Pepper flakes |
| 2 | Tsp Oregano, dried |
| 1 | Tsp Salt, kosher |
| 1 | Tsp Pepper, freshly ground |
| 1 | Cup Basil sprigs, fresh (leaves on stalks OK) |
Instructions
Preheat oven to 375 degrees. Poke several holes in the squash with a fork or knife. Place on a parchment-lined baking sheet and bake for 30 minutes. After 30 minutes, remove squash from oven and slice into 1-2″ round slices. Place back in oven for another 30 minutes. Remove and let cool to the touch. Scoop out seeds. Using a knife, separate the rind from the squash. You should know have a circle of squash. Make one cut in the circle to make long strands and add to a large serving bowl.
In a large skillet, heat the olive oil then add garlic. Sauté for a few minutes over medium-high heat taking care not to burn the garlic. OPTIONAL: if you want protein, add ground turkey and cook until a golden brown. Add the tomatoes to the skillet and break apart the tomatoes with a spatula. Fill can half way with water, sloshing it around to grab all the leftover tomato juice, add to skillet. Add red pepper flakes, oregano, salt, and pepper then stir well. Add basil leaves and push under the sauce so they are completely covered.
Turn heat down and let simmer for about 20 minutes. The olive oil will “pool” a golden yellow on the surface. Taste and add more seasonings if needed. Simmer another 10 minutes over low heat. Remove basil from sauce and stir sauce.
Add squash to a plate, top with marinara and freshly grated cheese. Serve with a side salad and bread sticks. Also good topped with roasted chicken breast if you didn’t opt for the ground turkey.
