SPAGHETTI SAUCE WITH MARINARA SAUCE ENJOY DAN:

SPAGHETTI SQUASH “PASTA” WITH MARINARA SAUCE by CHEF DAN:

Serves 8

INGREDIENTS:

1 3 pound spaghetti squash

1 tablespoon olive oil

1-onion chopped

4 garlic cloves, minced

1 (15 Oz) container ricotta

1-(15 Oz) jar marinara sauce

1 tablespoon Italian seasoning

1/4-teaspoon EACH fennel seeds, seasoned pepper, sea salt medley and sumac

1-cup Parmesan cheese

DIRECTIONS:  (PREHEAT OVEN TO 375 THEN 350 DEGREES)

1.   Wash squash and poke several holes in the squash.

2.   Place on prepared baking sheet and bake at 375 F for 45 minutes.

3.   Remove from oven and let cool.

4.   Using a fork, scrape out the “spaghetti” like strands of the squash into a bowl and discard.

5.   In a skillet add oil over medium-high heat and when sizzling.

6.   Add onion and sauté for 4 minutes.

7.   Add garlic and sauté for 1 minute.

8.   Stir in ricotta, marinara sauce, Italian seasoning, spices and S. &.P.

9.   Reduce heat and simmer uncovered for 20 minutes, stirring frequently.

10  Using a fork, remove the squash pulp from shells.

11  In a 350 F oven, place the spaghetti on the bottom of a 7-X-11 baking dish.

12  Pour onion, marinara sauce mixture over the squash.

13  Bake for 20-30 minutes until cooked through and lightly browned.

14  The last 10 minutes add Parmesan cheese and bake until the chasse is bubbly.

ENJOY DAN:                                                      BON-APPETITE!!